Ingredients:-
Chicken, cleaned and pat dried
Dash soy sauce 1 1/2 Kg (3 lb)
Oil 1 tablespoon (20 ml)
Mulberry paper or chinese rice paper 3 sheets
Rock salt 4 Kg (9 lb)
Seasoning:-
4 spring onions, chopped finely
4 cloves garlic, crushed
30 g fresh ginger, crushed or 1 teaspoon ginger powder
3 pieces anise-star
6 teaspoon (30 ml) Chinese rose wine or dry sherry
3 teaspoon salt
Method:-
1- Rub the seasonings throughly into inside and outside of chicken, then stuff with remainder.
2- Steam the chicken in a steamer or over a rack in a wok for 10 minutes, each side
3- Remove from steamer & brush with soy sauce
4- Wrap the chicken in 1 sheet of mulberry paper brushed with oil then, wrap the other 2
sheets.
5- Spray a little water on the outer wrapping.
6- Heat the rock salt in a pot or wok until very hot then, put part of the salt in an ovenproof casserole dish.
7- Put the chicken on and cover it with the rest of the salt.
8- Cover the container and bake for at least 30 min (350 f)
9- Remove chicken from oven, un wrap and remove the stuffing.
10- Chop chicken into pieces & place them on a plate, ready to serve
2- Steam the chicken in a steamer or over a rack in a wok for 10 minutes, each side
3- Remove from steamer & brush with soy sauce
4- Wrap the chicken in 1 sheet of mulberry paper brushed with oil then, wrap the other 2
sheets.
5- Spray a little water on the outer wrapping.
6- Heat the rock salt in a pot or wok until very hot then, put part of the salt in an ovenproof casserole dish.
7- Put the chicken on and cover it with the rest of the salt.
8- Cover the container and bake for at least 30 min (350 f)
9- Remove chicken from oven, un wrap and remove the stuffing.
10- Chop chicken into pieces & place them on a plate, ready to serve
1 comment:
Chickens
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