Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped

Preparation: Wash chicken pat dry. Swab cavity with sherry; stuff
with ginger, garlic green onions; seal with clip or string. Rub
outside of chicken with dark soy sauce; allow to stand until soy
sauce is absorbed. Wrap chicken in 3 layers of parchment paper, tie
with string, coat outer layer with peanut oil.

Baking: In wok or large pot, heat rock salt, stirring periodically,
until it begins to brown. Place wrapped chicken in rock salt,
spooning some salt around sides over top. Cook for about 10
minutes. Turn over chicken, cover with rock salt (but always have at
least 2" layer of salt under chicken) cook for another 10 minutes.
This cooking time will give a moist, slightly underdone chicken.
Increase baking time to 15 minutes on each side, for well done.

Remove chicken from salt; strip off paper; allow to stand for 15
minutes to cool congeal juices. Cut in half, then into bite-size
pieces. Serve with soy dip.

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