½ tsp fine salt
1 tsp MSG
¼ tsp five-spice powder
1 tsp salt
1 tsp sherry
1 tsp oil
1 young tender chicken (about 2 lbs)
8 lbs coarse salt
Clean and wash chicken, both outside and inside. Cut off the neck and legs. Wipe dry.
Rub A on the inside of chicken. Rub B all over surface of chicken and set aside for 1 hour.
To cook chicken:
Wrap up chicken with 2 large white paper napkins.
Line a shallow baking tin with tin foil. Fill with salt and heat in oven till salt becomes very hot. Alternatively, fry salt in an old wok till very hot and immediately pour half into large Chinese clay pot. Put the chicken in the middle of the pot and pour in the rest of the salt over the chicken.
Place clay pot over low heat on stove and cook for 1 hour or till chicken is well done. Serve hot.
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