This recipe I got it from my confinement aunty. She make this dish for me during my confinement days. This is a simple dish and easy to prepare. You can go with the sauce or not is up to individual.
2 slices Chinese angelica root (tong kwai)
5kg course salt
3 sheets greaseproof paper
2 tsp Soy sauce
2 tsp Ginger juice
1 tbsp Brandy, Chinese rice wine
30ml shallots oil
1 tsp salt
3 ginger (slices, peeled and minced)
2 spring onion (minced)
Clean chicken. Rub the whole chicken with seasoning ingredient. Add in the angelica root and wrap the chicken with 3 layer of greaseproof paper. One sheet at a time. Oil the top sheet with a little cooking oil.
Heat the wok and pour in course salt. Stir constantly for 15 to 20 minutes until the course salt are evenly hot. Make a well in the middle of the heated salt. Place the chicken in the well, cover the chicken with heated salt. Cover wok and leave chicken to cook on moderate heat for 10 minutes.
Meanwhile, prepare ginger and spring onion dip. Warm oil and add salt. Remove from heat and stir well. Pour oil over minced genger and spring onion. Set aside.
Remove chicken from heat and unwrap. Cut the chicken into bite sizes pieces and serve hot with dip.
Note: Use an old wok to prepare this dish; as the salt will cause the wok to rust.