THE CHINESE COOK BOOK
45
SALT CHICKEN
鹽
YIM雞
GUY
- 1 whole chicken dried well inside and out
- Rock salt enough to cover the chicken
- ¼ cup of spicery salt
(a) Put the salt into a hot pan and leave over the fire until the salt gets very hot.
(b) In a suitable pan bury the chicken in this hot salt, covering the chicken entirely. Cover the pan and keep air-tight for 2 hours.
(c) Take out the chicken and shake off all salt.
(d) Cut up the chicken and sprinkle the spicery salt over it. Chicken prepared in this way tastes delicious, and is not salty.
