Ingredients

1.35-1.8 kg (3-4 lb) chicken
22 ml (1 1/2 tablespoons) Rose Dew (Mei Kwei Lu) Liqueur
22 ml (1 1/2 tablespoons) soy sauce
4 slices root ginger
1 large onion
15 ml (1 tablespoon) five-spice (in pieces, not powder)
2.7-3.15 kg (6-7 lb) sea-salt

Dips:

90-120 ml (6-8 tablespoons stock)
4 slices root ginger
30 ml (2 tablespoons) dry sherry

** Free Chinese Recipes **

Method:

Rub the chicken inside and out with a mixture of the Rose Dew liqueur and soy sauce. Shred the ginger, cut the onion into thin slices and mix them together with the five-spice pieces. Stuff the cavity of the chicken with the mixture and leave it in an airy spot to dry for 2-3 hours.

Place the chicken in a deep casserole. Pour in the sea salt to cover the whole of the chicken (there should also be a thin layer of salt under the chicken). Close the lid of the casserole, and place it over a medium heat for 10 minutes before putting it into a preheated oven at 180°C (350°F)/Gas 6.

Bake for 2 1/4-2 1/2 hours. Lift the chicken out of the casserole and shake it free of salt. Chop the chicken through the bones into 20-24 pieces, and serve on a well­heated dish.

Mix the stock with the shredded ginger and sherry. Divide this between 2 saucer-sized dishes for use as dips on the dining table.