盐焗鸡腿 Salted Chicken Whole leg

【材料】
鸡腿3只、油纸3张
【调味料】
沙姜粉1汤匙、当归粉1茶匙、盐1 1⁄2茶匙、鸡精粉1茶匙、麻油1汤匙、绍兴酒1 1⁄2汤匙
【焗鸡粗盐料】
粗盐1公斤、丁香6朵、八角5朵、桂皮2支
【做法】
1. 将鸡腿洗净，把腌鸡料涂抹均匀置放1小时。（图1-2）
2. 将油纸摊开放入鸡腿，然后包扎好待用。（图3）
3. 取一个旧镬开火翻炒粗盐料至炎热霹啪响，然后将粗盐扒开一洞口，放入纸包鸡腿再铺满粗盐上
镬盖，用小火焗40-45分钟至熟便可取出趁热享用。（图4-6）

【Ingredients】
3 chicken whole leg, 3 sheets grease paper
【Condiments】
1 tbsp SHa Jiang powder, 1 tsp DangGui powder, 1 1⁄2 tsp salt, 1 tsp chicken powder, 1 tbsp sesame
oil, 1 1⁄2 tbsp cooking wine
【Salt Ingredients】
1kg rough salt, 6 pips clove, 5 pcs star anise, 2 blocks cinnamon
【Method】
1. Wash chicken whole leg and marinate with condiments for 1 hour. (pic 1-2)
2. Wrap chicken whole leg with grease paper. (pic 3)
3. Stir-fry rough salt in a old wok until popping sound are heard, make a well in centre and put
in the wrap chicken whole leg packet, cover with salt with lid on and simmer in low heat for 40-45
minutes, done.(pic 4-6)