enoavidh wrote:
> "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?

Thanks - those were nice links. I think I'll buy that 'secret ingredient'!

Ian