Salted Roast Chicken
1 chicken
3 spring onions
3 slices ginger
2 table napkins or kite paper
1 anise, pak kok
a little cumin
6 pounds coarse salt
Marinade:
half tablespoon salt
light soya sauce and black soya sauce
1 tablespoon rose wine, Mei Kui Loo
Wash chicken and dry. Mix soya sauce and rub on chicken skin thoroughly. Mix up anise, cumin, salt, ginger, spring onion and rose wine. Put the mix inside chicken cavity. Use table napkins or kite papers and wrap chicken thoroughly. Heat wok on high heat, fry coarse salt to extreme hot. Place wrapped chicken in the center and completely cover with hot salt for 10 minutes. Remove the chicken, fry the salt with high heat and put the chicken back for another 10 minutes. Repeat step 7 twice; i.e. cover the chicken in salt for a total of 40 minutes. Discard napkin and marinades. Chop chicken and serve hot.
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