My hubby made this for his dinner tonight! Salt-Baked Eight-Flavor Chicken from our Martin Yan's Chinatown Cooking cookbook. The chicken is seasoned, then wrapped in parchment paper, covered with rock salt, then baked. He used two bone-in chicken breasts instead of a whole chicken. One breast has already been removed in these photos.
wow. i am suprised that you knew of this dish. Do you know that in the olden days, they bake them in clay? They wrapped the chicken in paper then plastic, then covered it with clay and leave it on top of burning charcoals. They still do that over here, but further away from town.
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