CHINESE COOKING: This is another traditional recipe that needs a bit more work to prepare but provides excellent result. It is simply delicious.

SALT-BAKED CHICKEN鹽焗雞:




1 whole spring chicken, 2 ½ to 3 lbs in weight

1 tbsp. table salt

4-4 ½ lbs. coarse salt


ginger oil:

2 tbsp. freshly-grated ginger
½ tsp. salt
2 tbsp. finely-chopped green onion
1 tbsp. hot cooked oil



Mix ginger and green onion together in a small bowl. Add salt and pour hot oil over mixture. Mix in well and set aside.

Rinse and pat dry chicken inside and out thoroughly. Rub table salt all over skin and chicken cavity. Let stand 1 to 2 hours. Use a large piece of aluminium foil to wrap chicken, making sure it is completely covered.

In wok or large deep heavy saucepan, heat coarse salt over low heat until hot. Remove and reserve ½ the amount of hot salt. Place well-wrap chicken over salt in saucepan. Pour in reserved salt, making sure chicken is completely covered.

Cover saucepan tightly. Cook chicken over medium-low heat for 50 to 60 minutes, or until juices run clear when thigh is pieced with a skewer. Do not overcook chicken. Turn chicken over once during cooking if possible.

Remove salt from the top; then carefully remove chicken. Remove foil and let cool until able to handle. Cut into bite-sized pieces and arrange pieces into original shape of chicken on a platter to serve. Serve with ginger-oil on the side.