Asian food recipes : Free Asian Poultry Recipes for Salt Baked Chicken

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Salt Baked Chicken

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Salt Baked Chicken

Serves : 8
Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients :

1 whole chicken, about 1.5kg
1 teaspoon dark soy sauce
2 spring onions (scallions), coarsely chopped
3 slices Chinese angelica root (tong kwai) or 2 whole star anise
5kg coarse salt
3 sheets mulberry or greaseproof paper, 70cm square

Seasoning
1 teaspoon salt
2 teaspoons ginger juice
1 tablespoon Brandy, Chinese rice or rose wine

Ginger and Spring Onion Dip
60ml shallot oil
1 teaspoon salt
6 slices ginger, peeled and minced
2 spring onions (scallions), minced

Method :

Clean chicken. Rub outside of chicken with dark soy sauce and inside with combined seasoning ingredients.
Stuff chicken with chopped spring onions and Chinese angelica root or star anise. Seal cavity with a small bamboo or metal skewer. Set aside.
Heat a wok and pour in coarse salt. Heat, stirring constantly for 20-25 minutes until salt is very hot. Cover wok.
Wrap chicken with three layers of paper, one sheet at a time. Oil the top sheet with a little cooking oil.
Make a well in the centre of the heated salt and place chicken in it. Cover wrapped chicken completely with salt. Cover wok and leave chicken to cook on moderate heat for 10 minutes. Remove from heat.
Reheat salt until very hot, stirring constantly to ensure salt is evenly heated. Return wrapped chicken to wok, this time with the other side down.
Cover with salt and cook for another 10-15 minutes over low heat.
Meanwhile, prepare ginger and spring onion dip. Warm oil and add salt. Remove from heat and stir well. Pour oil over minced ginger and spring onion. Set aside.
Remove chicken from heat and unwrap. Discard stuffing and cut chicken into bite-sized pieces serve hot with dip.

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