1. Follow steps 1 and 2 of recipe "Salt Roasted Chicken #1".

2. Mince scallion, ginger root and Chinese parsley; then combine with water, sherry, pepper and remaining salt.

3. Tie chicken's neck tightly with string to make it leakproof. Then invert bird in a bowl and pour liquid mixture into its cavity. Sew up securely or skewer.

4. Follow steps 3 and 4 of "Salt Roasted Chicken #1", but cook chicken only 30 to 40 minutes in hot salt.

5. Cut through strings to unskewer cavity and let liquid drain into a saucepan. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in 2- inch sections; or carve Western-style. Serve hot or cold. Reheat liquid and serve as a sauce with chicken.

dish: the head and neck must be intact. Variation: For the salt, use coarse crystal salt.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.