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Salt Baked Chicken















Trans-fat Free, Low Carb


1.4 kg whole chicken
2.7 kg rock salt
59 ml peanut oil
5 ml salt
45 ml soy sauce, dark
1 whole star anise
30 ml sherry
15 ml ginger
15 ml garlic
2 each scallions, spring or green onions


Wash chicken and pat dry.

Swab cavity with sherry; stuff with ginger, garlic and 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.

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 and over top.

Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2 inch layer of salt under chicken) and 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 and congeal juices.

Cut in half, then into bite-size pieces.

Serve with soy dip.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 94957% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 1668mg 70%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 189g
Vitamin A 12% Vitamin C 3%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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