Axel and Sophie Steenbergs Blog: News, Views and Chat about Spices, Tea, Recipes and the Environment

 

Here is another salty recipe.  It’s a traditional way of cooking in China and strangely is really delicious, even though it sounds far to salty.  While it seems a waste of salt, you can re-use the salt for similar meals – perhaps cook this first then the salt buried red snapper later.  

 

1.5kg                Whole chicken

1½tbsp             Fruit-flavoured brandy

1½tbsp             Soy sauce

4 slices             Fresh ginger

1                      Large onion, finely sliced

1tbsp                Steenbergs China 5 spice powder

2.75kg              Coarse sea salt

 

Preheat the oven to 180^oC.

 

Mix together the brandy and soy sauce and use this to rub the chicken inside and outside.  Mix together the ginger, onion and China 5 spice and place this inside the chicken.  Leave to stand in a cool, well ventilated place for 2 hours to dry out.

 

Place the salt in a deep casserole dish and warm it through in the oven, stirring it once or twice to ensure that it is evenly heated through.  Make a well in the salt and bury the chicken, covering it completely.  Cover the casserole and warm it over a low heat for 10 minutes to warm through.  Transfer it into the preheated oven and cook for 1½ hours.

 

To serve, lift the chicken out of the casserole and brush it free of salt.  Chop it through the bone into 20 pieces and arrange on a double platter.  Serve hot, with rice or noodles, together with stir-fried vegetables.

Tags: Blog, chinese 5 spice, Chinese food, cooking, Fairtrade spices, foodie, organic food blog, recipe, Recipes, salt, Steenbergs

This entry was posted on Saturday, June 13th, 2009 at 6:19 am and is filed under Recipes, food & cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.