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3 lbs Fryer
1 Whole star anise
6 lb Rock salt
2 tbsp Sherry
Parchment paper
1 tb Fresh ginger, minced
1/4 c Peanut oil
1 tbsp Garlic, minced
1 tsp Salt
2 Green onions, chopped
3 tbsp Dark soy Sauce

Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, Garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy Sauce; allow to stand until soy Sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil. Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2" layer of salt under chicken) & cook for another 10 minutes.
This cooking time will give a moist, slightly underdone chicken.
Increase baking time to 15 minutes on each side, for well done.
Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces.
Serve with soy Dip.

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