Free Chinese Recipes

Ingredients

• 1.35-1.8 kg (3-4 lb) chicken
• 22 ml (1 1/2 tablespoons) Rose Dew (Mei Kwei Lu) Liqueur
• 22 ml (1 1/2 tablespoons) soy sauce
• 4 slices root ginger
• 1 large onion
• 15 ml (1 tablespoon) five-spice (in pieces, not powder)
• 2.7-3.15 kg (6-7 lb) sea-salt

Dips:

• 90-120 ml (6-8 tablespoons stock)
• 4 slices root ginger
• 30 ml (2 tablespoons) dry sherry

Serve 6-8

** Free Chinese Recipes **

Method:

1. Rub the chicken inside and out with a mixture of the Rose Dew liqueur and soy sauce. Shred the ginger, cut the onion into thin slices and mix them together with the five-spice pieces. Stuff the cavity of the chicken with the mixture and leave it in an airy spot to dry for 2-3 hours.

2. Place the chicken in a deep casserole. Pour in the sea salt to cover the whole of the chicken (there should also be a thin layer of salt under the chicken). Close the lid of the casserole, and place it over a medium heat for 10 minutes before putting it into a preheated oven at 180°C (350°F)/Gas 6.

3. Bake for 2 1/4-2 1/2 hours. Lift the chicken out of the casserole and shake it free of salt. Chop the chicken through the bones into 20-24 pieces, and serve on a well­heated dish.

4. Mix the stock with the shredded ginger and sherry. Divide this between 2 saucer-sized dishes for use as dips on the dining table.