怡保盐焗鸡 IPOH SALTED BAKED CHICKEN
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材料
菜园鸡1只（中等）、盐1汤匙、粗盐3公斤、八角8粒、丁香10粒、桂皮5公分、当归片5片
腌鸡料
姜汁1汤匙、麻油1汤匙、绍兴酒1汤匙
油纸1张
做法
1 鸡洗净，去头及脚，抹干水份，用力掰开两边压扁，抹1汤匙盐腌至3小时。（图1）
2 把腌鸡料搽匀鸡身，然后以油纸包裹着。（图2-3）
3 取一旧镬，把粗盐、八角、丁香及桂皮翻炒至热，备用。（图4）
4 将炒热的粗盐取出一半，再把鸡包裹放在中间，然后复盖上其余的粗盐。（图5-6）
5 盖上锅盖，以中火焗约1½小时，即可享用。（图7-8）
INGREDIENTS
1 mid-size free range chicken, 1 tbsp salt, 3 kg coarse salt, 8 pcs star anise, 10pcs cloves, 5cm cinnamon,
5 slices DangGui
CONDIMENTS
1 tbsp ginger juice, 1 tbsp sesame oil, 1 tbsp Chinese cooking wine
1 parchment paper
METHOD
1 Clean and wash chicken; chop off head and feet, pat dry and cut into butterfly shape by open its
abdomen and pressing down hard; and then marinate with 1 tbsp salt for 3 hours. (pic 1)
2 Use condiments to marinate whole chicken in and out; and then wrap with parchment paper. (pic
2-3)
3 Use an old wok to stir-fry coarse salt, star anise, cloves and cinnamon until hot, set aside. (pic 4)
4 Remove half of the stir-fried coarse salt from wok, put chicken on the center and cover with the rest
of salt. (pic 5-6)
5 Cover lid, baked with medium heat for 1½ hours, done. (pic 7-8)
