100 minutesA unique and aromatic Hakka-style dish where a whole chicken is baked in a salt crust and wrapped in lotus leaves, served with a flavorful ginger and scallion dipping sauce.
Whole Chicken, cleaned and patted dry
0 lb
Sand Ginger Powder, mixed with Mei Kuei Lu Chiew
teaspoons
Mei Kuei Lu Chiew, mixed with Sand Ginger Powder
tablespoons
Scallions, white portions lightly smashed and each scallion cut into 4 equal pieces
each
Ginger, peeled and lightly smashed
0.25 inches
Dried Tangerine Peel, soaked in hot water until softened
0.25 inches
0 lb
Lotus Leaves, soaked in hot water until pliable, drained, rinsed, and damp-dried
each
tablespoons
Scallion Oil
tablespoons
teaspoons
