1 kampong chicken
6 thick slices ginger or 1 crushed thumb size
1 stalk of coriander with root
1 stalk of spring onion
4 - 5 crushed garlic with skin on
For Baking: 2 kg Coarse Salt
Seasoning Ingredients
2 tbsp Shaoxing cooking wine
1 1/2 tbsp Sand Ginger Powder 沙姜
1/2 tbsp ground white pepper
1 tsp sea salt
Method
1) Clean the chicken and pat the chicken dry with paper towels.
2) Rub seasoning all over the chicken, including the cavity.
3) Leave the chicken uncovered and marinade overnight (or room temperature for at least 2hr in the fridge to dry out the chicken skin.
4) Take out the chicken the second day and let it come to room temperature (about 2 hours) before cooking.
5) Insert the ginger, corainder, spring onion and garlic into the cavity.
6) Wrap the chicken with parchment paper 1 layer at a time or at least 4 layers.
7) Heat the wok with coarse salt until very hot stirring constantly.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Cook in moderate heat for 15 minutes.
9) Flip to the other side and again cover with salt to cook for another 15 - 20 minutes.
10) Remove parchment paper wrappings from chicken and enjoy.
