Hi all my lovely foodies! Today, I d like to share with you one of the coolest ways to cook up a
whole chicken, which will require lots of salt. The chicken will taste shockingly delicious!
After fully cleaned the chicken, pad dry with paper towels.
Here I have a whole chicken. Traditionally, Chinese people would keep everything, including
the head and feet. But, my daughters don't like them, so I m just going to cut them off.
Season the chicken with salt.
Cover it up with plastic wrap. Marinate in the fridge overnight.
The next day, pad dry the chicken with paper towels again.
Pour the sesame oil on the chicken, and rub it all over.
Wrap the chicken in parchment paper.
Then, tie it up with cooking twines. Set
aside.
In a large wok, add in the coarse sea salt,
star anise, cinnamon, and Sichuan peppercorns. Over low heat,
stir-fry until the salt is at 400 degrees F or 204 degrees C, 15 minutes.
In a clay pot, transfer in ? of the salt,
place the chicken inside and transfer in the rest of the salt.
Place the clay pot on a stove,
over low heat, cook for 2 hours. Add another 30 minutes for every additional pound.
Remove be the salt.
The salt on the top, where it still looks clean, you can save it, and reuse it again.
Carefully take out the chicken. Serve!