Salt-Roasted Chicken with Marinade
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| 1 | Roasting chicken, 4 1/2 to 5 lbs. | |
| 1 | lg | Piece caul fat or cheesecloth soaked in oil |
| 5 | lb | To 6 lb coarse (kosher) salt or rock salt |
| MARINADE | ||
| 3 | sl | Fresh ginger root |
| 3 | Whole garlic cloves, lightly crushed | |
| 3 | Whole scallions, cut into 3-inch sections | |
| 1 | tb | Peanut oil |
| 1 | tb | Bean sauce |
| 2 | tb | Thin soy sauce |
| 1 | tb | Shaoxing wine or dry sherry |
| 1 | tb | Sugar |
| 1 | Whole star anise | |
| 1 | ts | Whole Sichuan peppercorns, roasted |
| 1/4 | c | Chicken broth |
| 8 | Whole stems Chinese parsley |
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