Directions:
- 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.
- 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.
- 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.
- Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.66 Kcal (2280 kJ) | ||
| Calories from fat | 349.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.78g | 60% | |
|---|---|---|---|
| Cholesterol | 204.08mg | 68% | |
| Sodium | 130591.09mg | 5441% | |
| Potassium | 468.2mg | 10% | |
| Total Carbs | 4.32g | 1% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 41.26g | 83% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 2.4mg | 14% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.28 Kcal (407 kJ) | ||
| Calories from fat | 62.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 60% | |
|---|---|---|---|
| Cholesterol | 36.45mg | 68% | |
| Sodium | 23323.56mg | 5441% | |
| Potassium | 83.62mg | 10% | |
| Total Carbs | 0.77g | 1% | |
| Sugars | 0.39g | 9% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 7.37g | 83% | |
| Vitamin C | 1.6mg | 15% | |
| Iron | 0.4mg | 14% | |
| Calcium | 6.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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