Chinese recipes |
Hakka Salt-Baked Chicken |
3 1/2 pounds chicken - (to 4 lbs) -- rinsed, patted dry (preferably free range) 1 1/2 tablespoons Chinese rice wine or dry sherry 5 quarter-size slices of fresh ginger -- lightly smashed 2 scallions -- lightly smashed, and cut into 1 1/2" lengths 5 cilantro sprigs -- plus additional Cilantro leaves -- for garnish 1 star anise pod 1 tablespoon Rose Dew Liqueur or extra-dry vermouth 4 1/2 pounds kosher salt Hakka Dipping Sauces -- for serving |
Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions, cilantro sprigs and star anise. Place the chicken, breast up, on a rack and brush the outside with the liqueur. Let the chicken stand in a cool, airy place until the skin is dry to the touch, about 2 hours. Cover the pot, reduce the heat to moderate and cook the chicken undisturbed on top of the stove for 1 1/2 hours. Check for doneness by brushing off the salt and piercing a thigh with a sharp knife. If the juices are still pink, re-cover with salt and continue to cook for another 15 to 30 minutes. |