1 kampong or Organic chicken about 1.5 kg
3 slices tung kwai
4 slices ginger
2 pieces white parchment paper
4 kg Coarse Salt
2 tbsp Rose Wine/Shaoxing Jiu
11/2 tbsp Sand Ginger Powder
1/2 tbsp ground white pepper
1 tsp sea salt
1) Clean the chicken and pat the chicken dry with paper towels.
2) Brush Rose Wine all over the chicken, including the cavity.
3) Combine seasoning ingredients together and rub the mixture all over the chicken including the cavity,
4) Sit the chicken upright (use a coke can to prop up) so that the excess liquid will drip out. Leave the chicken uncovered and let marinade overnight in the fridge. The main objective is to dry out the chicken skin.
5) Take out the chicken the second day and set aside for 2 hours before cooking. Insert the ginger and tang kwai slices into the cavity, seal with a small sharp skewer. Brush the chicken skin with oil and tie up the drumstick with kitchen twine. Set aside.
6) Heat the wok with coarse salt for 30-40 minutes or until very hot stirring constantly. Cover the wok. (advisable to use old wok).
7) Wrap the chicken with parchment paper 1 layer at a time. Oil the top sheet with a little cooking oil.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Leave the chicken to cook, covered, on moderate heat for 15 minutes, and remove.
9) Reheat the salt until very hot, stirring constantly ( to be sure the salt is evenly heated). Return the chicken to the wok with the the side down. Cover with salt and cook for another 20-25 minutes over low heat.
10) Remove parchment paper wrappings from chicken and discard stuffing. Cut with scissors or tear the chicken with hands. Serve hot.