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1
BEFORE COOKING: Wash bird and blot dry with paper towels.
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2
Hang for 1 to 2 hours in a cool, dry place.
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3
Combine the ginger root, scallion, parsley, dried tangerine peel, salt, pepper, orange wine and water in the bowl.
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4
Tie or sew the bird's neck opening.
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5
Pour the marinade into the body cavity.
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6
Sew cavity shut to prevent marinade from leaking.
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7
Combine cornstarch and stock or water.
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8
Have rock salt ready to go.
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9
COOKING: Put the rock salt in the casserole.
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10
Turn heat to high and stir salt crystals until they become red-hot, about 30 minutes.
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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.
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12
Place the filled bird breast-side-down in the salt and pack it all around with the scooped-out salt.
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13
Cover casserole and reduce heat to medium-low.
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14
Cook for 45 to 60 minutes.
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15
Remover bird and cut away threads.
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16
Pour marinade from the cavity into a strainer over the pint saucepan.
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17
Chop chicken into Chinese-style serving pieces and arrange on a platter.
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18
Heat the marinade over medium heat until boiling.
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19
Give the cornstarch-stock mixture a quick stir to dissolve any lumps; add to marinade.
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20
Stir for 1 to 2 minutes or until the mixture becomes clear.
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21
Pour over bird.
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22
Decorate with sprigs of Chinese parsley and serve.
