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Salt-Baked Chicken


Salt-Baked Chicken
1 whole chicken, dried with paper towels
3 Tablespoons Mao Tai
1 teaspoon coarse salt
cheesecloth to wrap and tie the chicken
3 scallions, each one knotted
3 slices fresh ginger
3 whole star anise
5 pounds coarse salt
3 sprigs fresh coriander, two knotted

1. Rub the inside and out of the chicken with the Mao Tai and the teaspoon of salt, then wrap and tie the chicken in the cheesecloth knotting it top and bottom of the bird.
2. Put the five pounds of salt in the wok, cover iand in half an hour, put the chicken into the middle of the salt, breast side down. Completely cover it with the salt, then recover the wok and bake it in the salt for ninety minutes. Pierce the thigh, and when the juices run clear, the chicken is cooked.
3. Brush off all salt, remove the cheesecloth and discard it and the salt, then using a cleaver, cut the chicken into eight to ten pieces and put them on a platter, and serve.

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