Pinaupong Manok (Chicken Steamed By A Bed Of Salt)

• 2.2 pounds fully cleaned chicken, neck, feet & innards removed and, if possible, skin still intact
• 6 pounds rough sea salt
• 2 packets Knorr or Maggi "Sinigang Mix" (tamarind soup base)
• 1 piece small carrot-sliced
• 1 piece cucumber-sliced
• 1 bunch onion leaves or celery stalk
• 1 piece small ginger, de-skinned, grated
• 20 milliliters EVOO (Extra Virgin Olive Oil)
• 10 milliliters calamansi or lemon juice

1. Covering all parts inside and outside, rnrub chicken with "Sinigang Mix". Set aside.
2. In suitable pan, pour in salt rnand make at least 2 inches thick layer at the bottom.
3. Sit in chicken making sure not a part of it touchesrnthe sides of pan. (failing which, burning occurs) rnUse its neck or feet as "kalso" (wedge thing)rnunder it to ensure chicken sit upwards.
4. Heat pan at medium temp and "steam" chicken for no more than 20 minutes (for very juicy inside) or rnup to 25 minutes (for just right medium well state)rnSteaming longer will render dryness to poultry.
5. While waiting heat EVOO, pour in grated ginger and heat for 1 minute. Set aside.
6. Your chicken "steamed via bed of salt" is done. 7.tix in "calamansi juice", soy sauce and "chili-garlic sauce" rn(click here for recipe: http://www.jdantemorados.com/this-gramp-is-a-food-critic/pork-shu-mai-the-health-centered-formulation) for dip or grated ginger with soy sauce or whatever...rnit's your rule...your wild...
7. Slice, garnish and serve rnyour very own style of better than Hainanese poultry.

chicken, rough sea salt, packets knorr, carrot, cucumber, onion, ginger, milliliters, milliliters

Taken from food52.com/recipes/28827-pinaupong-manok-chicken-steamed-by-a-bed-of-salt (may not work)