1 tablespoon kosher salt
1/4 cup pickled chiles* (See Cook's Note)
Lime leaves, thinly sliced
1 whole chicken, spatchcocked (or butterflied)
1 cup rock salt
2 1/4 pounds fresh sugar cane, cut into 1-inch by 4-inch pieces and halved*
4 lemongrass stalks, bruised
In a large mixing bowl, combine the garlic, 5-spice powder, fish sauce, annatto oil, honey, and cooking wine. Mix well, and then coat the chicken pieces and marinate for 2 hours or overnight for a better result.
In a large clay pot, add the rock salt and lay the fresh sugar cane, guava leaves, and lemongrass on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 15 to 25 minutes or when the rock salt ceases to pop.
*Can be found at specialty Asian markets.
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