← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1.3 kg small whole chicken, patted dry
• 1½ tsp Salt
• 1 tsp Sand ginger powder (cekur / sha jiang)
• ½ tsp White pepper
• 1 tbsp Shaoxing wine (optional)
• 3 slices Dried dong quai (angelica root) slices
• 1 tbsp Dried goji berries (optional)
• 4 slices Ginger
• 3 Spring onion, white parts
• 2 kg coarse rock salt

Method

1. Mix the salt, sand ginger powder and white pepper and rub it all over and inside the chicken with the wine (if using). Tuck the dong quai, goji, ginger and spring onion inside the cavity. Cover and chill for 1 hour.
2. Wrap the chicken snugly in two layers of baking paper, then a layer of foil, so no salt can get in.
3. Heat the rock salt in a wok or heavy pot over medium-high heat for 10–12 min, stirring, until it is very hot and starts to pop.
4. Scoop out half the salt, sit the wrapped chicken on the remaining salt and pour the rest over to bury it completely.
5. Cover and cook over low heat for 50–60 min, until the thickest part of the thigh reaches 75°C (165°F) and the juices run clear.
6. Dig the parcel out, rest it for 10 min, then unwrap (careful of the steam) and chop into pieces. Pour the fragrant juices over to serve.

Tips

• No wok? Bury the parcel in hot salt in a lidded casserole and bake at 200°C (180°C fan, 400°F) for about 1 hour. The salt can be cooled and reused.
• Dong quai and sand ginger are sold in Chinese medicine halls and Asian grocers; for gluten-free, skip the Shaoxing wine (it contains wheat) and check that your sand ginger powder has no wheat fillers.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today MyKitchen101en