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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions. | 2. Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours. | 3. Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on. | 4. Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth. | 5. Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour. | 6. Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces. | 7. Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving. | 8. Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving. | 9. Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
shaoxing wine	1/4	cup		1613.8703	0.0	359.0408	9.0667
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
kosher salt	4	lbs		1613.8703	0.0	359.0408	9.0667
five spice powder	1	teaspoon		1613.8703	0.0	359.0408	9.0667
szechuan peppercorn	2	teaspoons		1613.8703	0.0	359.0408	9.0667
cheesecloth	1			1613.8703	0.0	359.0408	9.0667
hot water	1	tablespoon		0.0	0.0	0.0	0.0
chinese chili sauce	1	tablespoon		1613.8703	0.0	359.0408	9.0667
rice vinegar	1	teaspoon	unseasoned	1613.8703	0.0	359.0408	9.0667
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
rice vinegar	2	tablespoons	unseasoned	1613.8703	0.0	359.0408	9.0667
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
sugar	1	tablespoon		9.177	2.2954	0.0	0.0
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
kosher salt	1/4	teaspoon		1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.