Ingredients :-
1 no (about 1.2kg) Kampoing chicken
3 kg coarse salt / sea salt
1 piece greaseproof paper
Marinade :
100g chopped ginger
100g chopped shallots
1 tablespoon vegetarian oyster sauce
1 teaspoon pepper
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon "Shaoxing" wine
1. Rinse the chicken, halved from the breast, pat dry. Rub all over marinade mixture to the chicken, place on a steaming platter, marinate for 30 minutes.
2. Wrap marinated chicken together on platter with greaseproof paper.
3. Stir-fry coarse salt in the large hot work, made a cavity in the centre of the salt, place in parcel chicken, cover it with the hot salt, cook over a low heat for 45 minutes until cooked through. Remove from heat, serve at once.
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