Yan ju ji (Hakka salt-baked chicken)

Method

1. 1 Rub salt, five-spice powder, and Shaoxing wine all over the chicken, inside and out. Stuff ginger and scallions into the cavity and marinate for 30 minutes.
2. 2 Wrap the chicken tightly in two layers of parchment paper to prevent the salt from seeping into the meat.
3. 3 Roast coarse salt in a cast iron pan for 10 minutes until the salt is very hot and dry.
4. 4 Bury the chicken in the hot salt, cover, and bake over low heat for 45 minutes, then turn off the heat and let it rest for another 10 minutes.
5. 5 Remove the wrapping paper, tear the chicken into pieces along the grain, and drizzle with sesame oil and the juices that have seeped out of the package.

With an appliance

• Oven 55 min

  Replace step 4: place the chicken package on the middle rack of the oven at 190 degrees for 40 minutes and rotate the tray after 20 minutes; the chicken will cook evenly, without being buried in hot salt, but the paper wrapper will be less fragrant.