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Ingredientes
- 3 1/2 lb chicken - (to 4 lbs) rinsed, patted dry (preferably free range)
- 1 1/2 Tbsp. Chinese rice wine or possibly dry sherry
- 5 x quarter-size slices of fresh ginger lightly smashed
- 2 x scallions lightly smashed, and cut into 1 1/2" lengths
- 5 x cilantro sprigs plus additional Cilantro leaves for garnish
- 1 x star anise pod
- 1 Tbsp. Rose Dew Liqueur or possibly extra-dry vermouth
- 4 1/2 lb kosher salt Hakka Dipping Sauces for serving
Direcciones
- 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 cold, airy place till the skin is dry to the touch, about 2 hrs.
- Truss the chicken with string. Wrap the chicken in a single layer of cheesecloth; bring the ends around and tie them together on top of the chicken breast with string. The chicken should be tightly wrapped in a neat ball.
- Pour the salt into a large heavy stockpot or possibly spun-steel wok which will hold the chicken snugly. Turn the heat to moderately-high and stir the salt frequently till it is very warm to the touch, about 10 min. Carefully pour all but 1 inch of the salt (about 6 c.) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved warm salt. Cover the pot, reduce the heat to moderate and cook the chicken undisturbed on top of the stove for 1 1/2 hrs. 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 min.
- Push the salt aside and carefully remove the chicken, holding it by the knotted cheesecloth; try not to tilt the chicken and spill the juices. Set the chicken on a large platter and remove the cheesecloth and trussing strings. Throw away the salt. Carve the chicken or possibly use a cleaver to chop it Chinese-style into bite-size pcs. Serve warm or possibly at room temperature, garnished with cilantro leaves and accompanied by the Hakka Dipping Sauces.
- This recipe yields 4 servings.
- Comments: Barbara Tropp, a scholar of Chinese culture and a cookbook author and restaurant consultant, introduced F&W readers to the simple, earthy cuisine of the Hakka people of southeast China.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 367 | 62% |
| Total Fat 40.67g | 51% |
| Saturated Fat 11.63g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 191mg | 8% |
| Potassium 544mg | 16% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.19g | 0% |
| Protein 50.41g | 81% |
