Salt-smothered chicken
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Salt-smothered chicken
  Chicken    Chinese  
Last updated 6/12/2012 1:01:32 AM. Recipe ID 24819. Report a problem with this recipe.
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      Title: Salt-smothered chicken
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 4 Servings
           Bowl for marinade
      6 qt To 8 quart enameled
           -casserole with cover
      1    Sauce pan

      1    Whole fryer (3 1/2 lbs)
      1 ts Minced ginger root
      1    Scallion with 1 inch of
           -green, cut in 1/4-inch
      1 ts Minced Chinese parsley
      1    Piece dried tangerine peel
           -(1 inch in diameter)
  1 1/2 ts Salt
    1/8 ts Ground Szechuan or black
      2 ts Chinese orange wine or
      1 c  Warm water
      2 ts Cornstarch
      2 tb Cold chicken stock or cold
      5 lb Rock [or Kosher] salt
           Chinese parsley for
  I'm posting a couple of recipes for "Salt Baked" chicken.  They're
  slightly different, but both good.  The salt acts as the cooking
  medium and adds little, if any saltiness to the dish.
  Cooking time: 1 1/2 hours
  Wash bird and blot dry with paper towels.  Hang for 1 to 2 hours in a
  cool, dry place.  Combine the ginger root, scallion, parsley, dried
  tangerine peel, salt, pepper, orange wine and water in the bowl.  Tie
  or sew the bird's neck opening.  Pour the marinade into the body
  Sew cavity shut to prevent marinade from leaking.  Combine cornstarch
  and stock or water.  Have rock salt ready to go.
  Put the rock salt in the casserole.  Turn heat to high and stir salt
  crystals until they become red-hot, about 30 minutes.  Scoop out
  enough salt to make a well in which you can place the chicken,
  leaving a bed of salt about 2 inches thick.  Place the filled bird
  breast-side-down in the salt and pack it all around with the
  scooped-out salt. Cover casserole and reduce heat to medium-low. Cook
  for 45 to 60 minutes. Remover bird and cut away threads.  Pour
  marinade from the cavity into a strainer over the pint saucepan. Chop
  chicken into Chinese-style serving pieces and arrange on a platter.
  Heat the marinade over medium heat until boiling.
  Give the cornstarch-stock mixture a quick stir to dissolve any lumps;
  add to marinade.  Stir for 1 to 2 minutes or until the mixture
  becomes clear. Pour over bird.  Decorate with sprigs of Chinese
  parsley and serve. The chicken will be tender and moist without being
  overly salty. It will have a subtle fragrance.
  Servings:  Enough for 4 as a single course or for 6 to 8 in a full

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Recipe ID 24819 (Apr 03, 2005)

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