The Shun Lee Cookbook - Michael Tong [46]
Makes 4 to 6 servings
Salt-Crusted Chicken
5 pounds plus 2 tablespoons fine sea salt (see Note)
1 lemongrass stalk, tender bulb part only, trimmed, peeled, and cut into 2-inch-long pieces
One 3-inch cinnamon stick, broken into 4 pieces
5 whole star anise
20 Sichuan peppercorns
1 scallion, white part only, trimmed and minced
1 tablespoon rice wine or dry sherry
2 teaspoons ground ginger
1 teaspoon five-spice powder
One 4-pound chicken
1 tablespoon vegetable oil
1 piece parchment paper, large enough to wrap the chicken
1. Preheat the oven to 450°F. Mix the 5 pounds of sea salt with the lemongrass, cinnamon stick, star anise, and Sichuan peppercorns in an ovenproof casserole or roasting pan. Place the pan in the oven and bake until the spices give off their aromas, about 20 minutes. Turn off the oven, and set aside.
2. Bring a large saucepan of water to a boil over high heat. Mix the 2 tablespoons sea salt, scallion, rice wine, ground ginger, and five-spice powder in a small bowl. Rub the mixture into the inside of the chicken cavity. Add the chicken to the water and cook for 15 seconds to tighten the skin and make it shiny. (Remarkably, the spices in the chicken cavity will not come out.) Drain the chicken in a colander.
3. Rub the oil all over the chicken, and wrap the chicken in the parchment paper. Pour one third of the salt mixture into a large wok. Place the wrapped chicken on top, and pour the rest of the salt mixture over the chicken, covering it completely. Cover the wok, and cook over medium-high or high heat for 1 hour. You should see a tiny wisp of smoke occasionally rising from the wok. If you don’t see a wisp of smoke, turn up the heat slightly until there is a bit of smoke. After 1 hour, remove the chicken, unwrap it, and cut into a thigh to make sure it’s cooked. If it’s still slightly pink, rewrap the chicken, return it to the wok, bury it in the salt, and cook for another 10 minutes or until the thigh is no longer pink.
4. Remove and unwrap the hot chicken. Slice off the legs and the wings. Chop the chicken in half lengthwise, then chop each half into 8 pieces. Serve immediately.
Note: Sea salt is available in bulk at natural food stores and some supermarkets.
THIS LIGHT BUT FLAVORFUL DISH features silken slices of chicken breast tossed with crunchy broccoli. Usually the chicken is passed through the oil, but there are alternatives. If you wish, after blanching the vegetables, cook the chicken in the stock until it turns white, about 1 minute, then drain. Or skip the passing through altogether, and stir-fry the chicken in 1 tablespoon of vegetable oil before adding the garlic and scallions. For a spicier dish, add some crushed hot red pepper flakes.
To slice meat that is ⅛ inch thick or even thinner, pound the meat with the flat side of a cleaver, and then slice it on a shallow diagonal across the grain.
Makes 4 servings
Sliced Chicken with Broccoli
2 boneless, skinless chicken breasts (10 ounces total)
1 large egg white
2 tablespoons cornstarch
¾ teaspoon salt
4 cups plus ⅓ cup Chicken Stock (page 70), canned chicken broth, or water
10 ounces broccoli florets
½ cup sliced water chestnuts (¼-inch-thick slices)
12 canned straw mushrooms, rinsed and drained
1 teaspoon sugar
2 tablespoons rice wine or dry sherry
Vegetable oil, for passing through
2 scallions, white part only, trimmed and minced
3 garlic cloves, peeled and minced
1. Slice chicken breasts in half horizontally. Flatten the chicken breasts by pounding them on both sides with the flat side of a cleaver or a flat meat mallet until ⅛ inch thick. Slice the meat on a shallow diagonal to make 1-inch-wide strips. Cut the strips into 1 ½-inch pieces.
2. Mix the chicken, egg white, 1 tablespoon of the cornstarch, and ¼ teaspoon of the salt in