Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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