"ceed" > wrote in
:

> Hi,
>
> I have gotten a recipe I would like to try. The only thing I know about
> it is that it was found on a web site of a company from Thailand. There
> are a few things in this recipe I do not understand either because I am
> ignorant, or because the recipe isn't that well translated. I will put
> my questions after the recipe. The recipe goes as follows:
>
> Baked Crisp Chicken with Salt
>
> 1 chicken 1800 g
> • coarse salt 3000 g
> • sand paper 3 pieces
> • thick soy sauce 2 tbsp
> • soy sauce with mushroom 1 tsp
> • sugar 1/2 tsp
> • grated ginger and chopped
> • garlic respestively 1 tsp
> • shaoxing wine 1 tbsp
>
>
> • Rinse, wipe dry chicken. Blend in marinade leave for 1 hour. Air dry.
> • Bake coarse salt with crisp funtion 900 w for 15 minutes.
> • Brush oil on chicken. Wrap with sand paper. Put in the pre-heated
> salt. Continue cooking with crisp function 900 w for 25-35 minutes.
> Serve with Chili Sauce.
>
> Questions:
>
> 1. Can it really be 3,000 g salt? That's 3 kilo, or 6,5 lb!
>

Recipes for chicken baked in a salt crust use a lost of kosher salt, though
I didn't see any with quite this much.

> 2. What is "sandpaper". I guess it's not the kind I get at Home Depot?
> Where can I get it?
>
> 3. What do you think "repestively" means with regards to garlic?
>
> 4. What does this mean: "Bake coarse salt with crisp funtion 900 w for
> 15 minutes".
>
> 5. Is it really normal to pre-heat salt?
>
> 6. What does "with crisp function 900 w" mean?
>
> The recipe can be found he
> http://www.healthyboy.com/eng/bake_crisp.htm
>

Okay, have a look at this blog:
http://babyrambutan.blogspot.com/200...d-chicken.html

The chicken is wrapped in cheesecloth, and buried in hot salt.

Here is something else that suggests to me that "sand paper" is parchment
paper:
http://forums.egullet.org/index.php?showtopic=79123
Also, it suggests that the salt may be reuseable?