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1995-09-27
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Newsgroups: rec.food.recipes
From: robert.foster@nashville.com (Robert Foster)
Subject: Rock Salt Chicken
Date: Tue, 18 Jul 1995 02:29:33 GMT
Message-ID: <3uf6ad$eds_009@woodhead.cts.com>
---------- Recipe via Meal-Master (tm) v8.02
Title: Salt Baked Chicken
Categories: Chinese, Poultry
Yield: 4 servings
3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped
Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff with
ginger, garlic & green onions; seal with clip or string. Rub outside of
chicken with dark soy sauce; allow to stand until soy sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer
layer with peanut oil.
Baking: In wok or large pot, heat rock salt, stirring periodically, until
it begins to brown. Place wrapped chicken in rock salt, spooning some salt
around sides & over top. Cook for about 10 minutes. Turn over chicken,
cover with rock salt (but always have at least 2" layer of salt under
chicken) & cook for another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking time to 15 minutes on
each side, for well done.
Remove chicken from salt; strip off paper; allow to stand for 15 minutes to
cool & congeal juices. Cut in half, then into bite-size pieces. Serve with
soy dip.