Salt-and-Pepper Limes

Cook Mode
(Protect cloak awake)

Ingredients

• One 3 1/2 – to 4-pound rooster, preferably free-differ, rinsed and patted dry

• 1 1/2 tablespoons Chinese language rice wine or dry sherry

• 5 quarter-size slices of contemporary ginger, lightly smashed

• 2 scallions, lightly smashed and decrease into 1 1/2 -hump lengths

• 5 cilantro sprigs, plus additional cilantro leaves for garnish

• 1 enormous name anise pod

• 1 tablespoon Rose Dew Liqueur or additional-dry vermouth

• 4 1/2 pounds kosher salt

• Hakka Ginger Sauce

• Hakka Chile Sauce

• Hakka Ginger Sauce

1. Rub the cavity of the rooster with the rice wine and stuff with the ginger, scallions, cilantro sprigs and enormous name anise. Space the rooster, breast up, on a rack and brush the exterior with the liqueur. Let the rooster stand in a groovy, airy plot till the pores and skin is dry to the contact, about 2 hours.

2. Truss the rooster with string. Wrap the rooster in a single layer of cheesecloth; bring the ends spherical and tie them collectively on top of the rooster breast with string. The rooster must be tightly wrapped in a sexy ball.

3. Pour the salt true into a clean heavy stockpot or spun-metallic wok that will retain the rooster snugly. Turn the warmth to moderately excessive and trip the salt in most cases till it’s miles seriously warm to the contact, about 10 minutes. Carefully pour all however 1 hump of the salt (about 6 cups) true into a heatproof bowl. Residing the rooster within the pot, breast up, and duvet entirely with the reserved sizzling salt. Conceal the pot, reduce again the warmth to realistic and cook the rooster undisturbed on top of the stove for 1 1/2 hours. Take a look at for doneness by brushing off the salt and piercing a thigh with a pointy knife. If the juices are still red, re-duvet with salt and proceed to cook for one other 15 to half-hour.

4. Push the salt apart and in moderation do away with the rooster, keeping it by the knotted cheesecloth; try no longer to tilt the rooster and spill the juices. Residing the rooster on a clean platter and do away with the cheesecloth and trussing strings. Discard the salt. Reduce the rooster or employ a cleaver to diminish it Chinese language-model into chunk-size pieces. Again sizzling or at room temperature, garnished with cilantro leaves and accompanied by the Hakka Dipping Sauces.