Salt-Smothered Chicken
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| UTENSILS | ||
| Bowl for marinade | ||
| 6 | qt | To 8 quart enameled casserole with cover |
| Strainer | ||
| 1 | Sauce pan | |
| INGREDIENTS | ||
| 1 | Whole fryer (3 1/2 lbs) | |
| 1 | ts | Minced ginger root |
| 1 | Scallion with 1 inch of green, cut in 1/4-inch rounds | |
| 1 | ts | Minced Chinese parsley |
| 1 | Piece dried tangerine peel (1 inch in diameter) | |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Ground Szechuan or black pepper |
| 2 | ts | Chinese orange wine or Cointreau |
| 1 | c | Warm water |
| 2 | ts | Cornstarch |
| 2 | tb | Cold chicken stock or cold water |
| 5 | lb | Rock [or Kosher] salt |
| Chinese parsley for decorating |
Advertisement