The rock salt helps seal the juices into the roast chicken without leaving a heavy salt taste. This chicken is great served warm or cold.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 3-pound chicken
- .
- Marinade:
- 3 Tablespoons dark soy sauce
- 3 Tablespoons sesame oil
- 3 cloves garlic, crushed
- 2-1/4 cups rock salt (for pickling)
- 1 green onion, chopped
- Aluminum foil
Preparation:
Mix soy sauce, sesame oil, and garlic for the marinade and rub the chicken inside and out.
Put 1/4 cup of the salt inside the bird, along with the chopped onion. Place 1 cup of the salt on a large piece of aluminum foil and set the bird in the salt. Cup the foil up around the bird and pour the remaining cup of salt on top. Seal up with more foil if necessary and place on a baking pan. Bake at 375 degrees F. for one hour, or until done to your taste.
Brush the salt from the chicken before serving. Hack the chicken up into small serving pieces. Serve warm or cold.
Yield: 4 to 6 as part of a Chinese meal
Recipe Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (Wm Morrow & Co)
Reprinted with permission.
Put 1/4 cup of the salt inside the bird, along with the chopped onion. Place 1 cup of the salt on a large piece of aluminum foil and set the bird in the salt. Cup the foil up around the bird and pour the remaining cup of salt on top. Seal up with more foil if necessary and place on a baking pan. Bake at 375 degrees F. for one hour, or until done to your taste.
Brush the salt from the chicken before serving. Hack the chicken up into small serving pieces. Serve warm or cold.
Yield: 4 to 6 as part of a Chinese meal
Recipe Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (Wm Morrow & Co)
Reprinted with permission.
