|
Chicken Smothered in Rock Salt
Serves 4
Ingredients
1 5-pound dressed roaster sized chicken (must be fresh, wet picked)
1/2 teaspoon Chinese Rose Liqueur or any brand of gin
1 cup water
1 teaspoon minced ginger root
2 teaspoons Kantonese Salt (see condiments)
1/2 teaspoon chopped Chinese parsley
1 green onion, flattened (optional)
1/4 teaspoon monosodium glutamate
10 pound rock salt
Cooking Method
- Hang chicken in cool place to drain and wipe dry with absorbent toweling.
- Combine 1/2 teaspoon Chinese Rose Liqueur or any brand of gin, 1 cup water, 1 teaspoon minced ginger root, 2 teaspoons Kantonese Salt, 1/2 teaspoon chopped Chinese parsley, optional 1 green onion, flattened and
1/4 teaspoon monosodium glutamate.
- Tie neck of chicken with string and fill cavity with the above marinade. Sew up tightly all openings of the bird so that no liquid will leak out.
- In a huge pot, place 10 pound rock salt.
- At high heat, stir occasionally and mix rock salt until red hot. Thirty or more minutes will suffice. Make a deep impression in the center, place chicken in it, making sure there is at least 3 inches of salt
"bedding" underneath. Cover pot tightly, cook over low heat 30 minutes.
- Remove chicken from pot, cut the strings and drain the cavity marinade into a pot. Keep it hot over a low fire until ready to place in a gravy boat. Cut and serve as in Simmered Whole Chicken (Bot Chit Gai)
recipe.
When we were children, it was an adventure to cook stolen potatoes smothered in coals, and we still find the same spirit of adventure in cooking a chicken, Chinese style, smothered in this manner.
Though literally "baked" in salt, the chicken is moist and flavorful.
<<Back to Chinese Dishes
|
|
