1. Crispy Seaweed
  2. East River Salt-Buried Chicken

An easy, trouble-free way of cooking poultry is to bury the whole bird in sea salt and then bake it. In spite of what you might think, the flesh does not taste salty, and the salt absorbs the fat and moistures from the skin during cooking, leaving the outside dry and crisp. The salt can be kept and re-used. With rice or noodles, this menu will serve 5-6.

1. Crispy Seaweed ()
    Materials:
    1 kg 92 lb) spring greens, shaved into very fine shreds
    600 ml (1 pint) vegetable oil
    1 1/2 teaspoons caster sugar
    1/2 teaspoon salt
    pinch of MSG
    50 g (2 oz) flaked almonds

    Preparation time: 20 minutes, plus draining
    Cooking time: 2 1/2 minutes
1. Wash the spring green shavings and dry thoroughly by spreading them out on paper towels and draining for about 30 minutes (they must be completely dry).

2. Heat the oil in a wok until smoking, then remove from the heat and add the spring green shavings. Stir and return the wok to the heat. Stir-fry for 2 1/2 minutes. Remove and drain. Arrange on a serving dish.

3. Sprinkle evenly with the sugar, salt, MSG and almonds.
2. East River Salt-Buried Chicken ()
    Materials:
    1.5-1.75 kg (3-4 lb) chicken
    1 1/2 tablespoons Rose Dew liqueur or fruit-flavoured brandy
    4 slices root ginger, shredded
    1 large onion, finely sliced
    1 tablespoon whole, mixed 5-spice
    2.75-3 kg (6-7 lb) coarse sea salt

    Preparation time: 15 minutes, plus marinating
    Cooking time: about 1 1/2 hours
    Oven: 180 degree C, 350 degree F, Gas Mark 4
1. Rub the chicken inside and out with a mixture of the Rose Dew liqueur and the soy sauce. Mix together the ginger, onion and 5-spice and place inside the chicken. Leave to marinate for 2-3 hours.

2. Pour a layer of the salt into a deep casserole dish. Place the chicken on top then pour in sea salt to completely cover the chicken. Cover and place over low heat for 10 minutes, then place in a preheated oven for 1 1/2 hours.

3. To serve, lift the chicken out of the casserole and brush free of salt. Chop through the bone into 20-24 pieces and serve on a heated serving dish.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw