Salt roasted chicken #2

4 Servings

Ingredients

Quantity Ingredient
1 Spring chicken (up to)
5 pounds Salt
1 Scallion
2 slices Fresh ginger root
1 teaspoon Chinese parsley
1 cup Water
1 tablespoon Sherry
1 dash Pepper
½ teaspoon Salt

Directions

1. Follow steps 1 and 2 of recipe "Salt Roasted Chicken #1".

2. Mince scallion, ginger root and Chinese parsley; then combine with water, sherry, pepper and remaining salt.

3. 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.

4. Follow steps 3 and 4 of "Salt Roasted Chicken #1", but cook chicken only 30 to 40 minutes in hot salt.

5. Cut through strings to unskewer cavity and let liquid drain into a saucepan. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in 2- inch sections; or carve Western-style. Serve hot or cold. 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.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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