The older generations would make this tasty dish in their villages, using home made ovens to bake the chicken coated in sea salt. The salt acts as a thermal clay pot surrounding the chicken and providing its succulent meat without making it taste salty.
Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
1 whole chicken
800-900 grams coarse rock salt
8 grams ginger
2 cloves garlic
1 sprig spring onion
3-4 tablespoons groundnut oil
Wash chicken, pat dry. Place chicken into an oven dish or a clay pot.
Pour coarse salt to completely cover the chicken.
Place a lid on and oven the chicken at gas mark 6 for 1 hour and 15 minutes.
Remove from oven and cool for 20 minutes.
Brush off any salt still attached to the chicken.
In a mortar and pestle, pound the garlic and ginger.
Cut spring onions into scallions. Place all into a dipping bowl.
Heat the oil in a pan. Once hot, drizzle over the dipping ingredients.
Winse Chan is a rising chef from Scotland, a food enthusiast and soon to be author of a cookbook that she is currently working on about classic and authentic Chinese recipes, passed down from generations, inherited from the women who have influenced her cooking skills.