Hakka salt baked chicken

Method

1. 1 Rub five-spice powder, Sichuan peppercorns, and salt both inside and out of the chicken, then refrigerate for 6 hours.
2. 2 Leave the chicken uncovered in the refrigerator until the skin is completely dry before burying it in salt.
3. 3 Stuff the chicken's cavity with ginger and scallions, then pour in the wine and wrap it tightly in banana leaves, then wrap it again in aluminum foil.
4. 4 Sealing it tightly is essential; even a small opening will allow salt to seep in, rendering the entire package inedible.
5. 5 Roast coarse salt in a cast iron pot for 15 minutes until it's very hot, then bury the chicken in the middle of the salt.
6. 6 Bake over low heat for 55 minutes, then leave in the salt for another 15 minutes and drizzle with sesame oil.

With an appliance

• Oven 1 hr 20 min

  Replace step 6: Place the pot of salt-baked chicken on the middle rack of the 185-degree oven for 42 minutes, rotate the pot and flip the chicken after 21 minutes; the meat will be cooked evenly, reducing the heat but losing some of the smoky flavor of the cast iron pot.