Salt Baked Chicken
soy sauce, dark
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.