CHINESE POULTRY 4 -Traditional Salt Bake Chicken. 古法塩焗雞

Ingredients:-
1 Chicken about 1.5 kg.
1/2 bowl of salt. 1 tsp Five spice powder,
2 tbsp Grind Ginger, 3 Star Anise (chopped.)
1/2 bowl Rose Wine.

材料：-
光雞 1 只 約 1.5 公斤。
鹽 1/2 碗，五香粉1 茶匙，羌茸 2 湯匙，八角 3 粒拍碎。
玫瑰露酒 1/2 碗。

Method:-
1) Chicken rub with wine & grind ginger. 

2) Put the chopped star anise, five spice powder & salt in a clean frying pan,

stir fry until brown and rub in and out of the chicken, rest for 2 hours.
3) Preheat oven 140* bake chicken for 10 minutes, then turn to 200* bake for
15 minutes, in the meantime turn the chicken gradually to make it brown evenly
until done. Use a chopstick put inside the thigh, if no bleed water comes out is done.
4) Take out & rest, chop and arrange on plate.

做法：-
1) 雞洗凈，以玫瑰露酒及羌茸搽勻鳮內外。

2) 用乾淨鑊放入八角碎、五香粉及鹽

炒至啡黃，搽勻全鳮內外，醃2小時。
3) 預熱焗爐至140度，放入雞焗 10 分鐘，轉至 200度焗 15分鐘，

同時要翻動雞隻，使平均受熱，烤至全面金黃便成。用筷子插入雞腿部，

取出沒有血水流出便熟。

4）取出鹽焗雞略涼，便可斬件上桌。