| 1 | Cooking time: 1 ?hours utensils: bowl for marinade chinese parsley for decorating before cooking: wash bird and blot dry with paper towels. |
| 2 | Hang 1 to 2 hours in a cool, dry place. |
| 3 | Combine the ginger root, scallion, parsley, dried tangerine peel, salt pepper orange wine and water in the bowl. |
| 4 | Tie or sew the bird"s neck opening. |
| 5 | Pour the marinade into the body cavity. |
| 6 | Sew cavity shut to prevent marinade from leaking. |
| 7 | Combine cornstarch and stock or water. |
| 8 | Have rock salt ready to go. |
| 9 | Cooking instructions: put the rock salt in the casserole. |
| 10 | Turn heat to high and stir salt crystals until they become red-hot, about 30 minutes. |
| 11 | Scoop out enough salt to make a well in which you can place the chicken, leaving a bed of salt about 2 inches thick. |
| 12 | Place the filled bird breast-side-down in the salt and pack it all around with the scooped-out salt. |
| 13 | Cover casserole and reduce heat to medium-low. |
| 14 | Cook for 45 to 60 minutes. |
| 15 | Remover bird and cut away threads. |
| 16 | Pour marinade from the cavity into a strainer over the pint saucepan. |
| 17 | Chop chicken into chinese-style serving pieces and arrange on a platter. |
| 18 | Heat the marinade over medium heat until boiling. |
| 19 | Give the cornstarch-stock mixture a quick stir to dissolve any lumps; add to marinade. |
| 20 | Stir 1 to 2 minutes or until the mixture becomes clear. |
| 21 | Pour over bird. |
| 22 | Decorate with sprigs of chinese parsley and serve. |
| 23 | The chicken will be tender and moist without being overly salty. |
| 24 | It will have a subtle fragrance. |
| 25 | Servings: enough for 4 as a single course or for 6 to 8 in a full menu |
