Salt Baked Chicken with Ginger Sauce

Preparation Time:

0:15 (approx.)

Cooking Time:

1:00 (approx.)

Number of Servings:

Dependant Recipes

Ginger Sauce for Chicken

1-inch x 2-inch (2.5 cm x 5 cm) piece dried tangerine peel, presoaked in hot water for 30 minutes

1 1/2

tsp (10 ml)

sesame oil

1 1/2

tbsp (20 ml)

light soy sauce

tsp (10 ml)

honey

green onions, sliced and lightly bruised

tbsp (30 ml)

ginger, finely minced

tsp (20 ml)

coarse sea salt, plus 1tbsp (15 ml)

tbsp (30 ml)

Chinese cooking wine or gin

lb (6750 g)

chicken, cleaned

1/4

cup (60 ml)

shallots, finely chopped

Rub the chicken with 3 tsp (15 ml) salt, let sit for 5 minutes then wash under cold water and drain.
Pat the whole bird dry with paper towels and place on a rack to air dry for an hour in a cool room.
Preheat oven to 425 F (220 C).
Mix together the remaining salt, wine or gin, shallots, ginger, soy sauce, honey and sesame oil.
Rub the chicken inside and out with honey/oil mixture.
Place the green onions and tangerine peel inside the cavity.
Place the chicken, breast side up, on a rack set in a roasting pan filled with about ¼ -inch (.5 cm) of water.
Roast for 1 hour or until a meat thermometer registers 170 F (77 C) when inserted into the thigh area and skin is a dark golden brown.
Chop into bite-sized pieces and serve with pan juices or Ginger Sauce (recipe follows).