Serves: 4
Total Calories: 31
1. Wipe chicken with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours.
2. Place salt in a heavy iron pot slightly larger than the chicken. (If the pot is too much larger, the salt will shift too much.) Then heat over a medium flame, stirring frequently, until salt is very hot (about 30 minutes or more).
3. Mince scallion, ginger root and Chinese parsley then combine with water, sherry, pepper and remaining salt.
4. Tie chicken's neck tightly with string to make it leakproof. Then invert bird in a bowl and pour liquid mixture into its cavity. Sew up securely or skewer.
5. Scoop out some of the hot salt, leaving a layer of at least 2 inches in the bottom of the pan. (Transfer the scooped-out salt to another pan temporarily.) Place chicken, breast-side down, on the layer of salt then return remaining hot salt, packing it around the bird with a spoon so that only the rump end is visible.
6. Cover pot tightly and reduce heat to very low. Let cook 30 to 40 minutes in hot salt. Remove bird and brush off any salt that adheres.
7. Cut through strings to un skewer cavity and let liquid drain into a saucepan. Chop chicken as in recipe above. Reheat liquid and serve as a sauce with chicken.
NOTE: The packaged chicken sold in supermarkets cannot be used for this dish: the head and neck must be intact.
VARIATION:
* For the salt, use coarse crystal salt.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Salt Roasted Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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