Salt baked – stuffed chicken


3 lb fryer
6 lb rock salt
parchment paper
1/4 cup peanut oil
1 tsp salt
3 tbsp dark soy sauce
1 whole star anise
2 tbsp sherry
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
2 green onions, chopped

How to prepare

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
in wok or lg 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. Yield: 4 servings

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