---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALT BAKED CHICKEN
  Categories: Chinese, Poultry
       Yield: 4 servings
  
       3 lb Fryer
       6 lb Rock salt
            Parchment paper
     1/4 c  Peanut oil
       1 ts Salt
       3 tb Dark soy sauce
       1    Whole star anise
       2 tb Sherry
       1 tb Fresh ginger, minced
       1 tb Garlic, minced
       2    Green onions, chopped
  
   Preparation:  Wash chicken & pat dry.  Swab cavity
   with sherry; stuff with ginger, garlic & 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.
   
   Baking:  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
   & over top. Cook for about 10 minutes. Turn over
   chicken, cover with rock salt (but always have at
   least 2″ layer of salt under chicken) & 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 & congeal juices.  Cut in
   half, then into bite-size pieces. Serve with soy dip.
  
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