3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c  Peanut oil
1 ts Salt
3 tb Dark soy sauce
1    Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2    Green onions, chopped

Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff with
ginger, garlic & green onions; seal with clip or string. Rub outside of
chicken with dark soy sauce; allow to stand until soy sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer
layer with peanut oil.

Baking: In wok or large pot, heat rock salt, stirring periodically, until
it begins to brown. Place wrapped chicken in rock salt, spooning some salt
around sides & over top. Cook for about 10 minutes. Turn over chicken,
cover with rock salt (but always have at least 2″ layer of salt under
chicken) & cook for another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking time to 15 minutes on
each side, for well done.

Remove chicken from salt; strip off paper; allow to stand for 15 minutes to
cool & congeal juices. Cut in half, then into bite-size pieces. Serve with
soy dip.