Classic Cantonese Salt Baked Chicken (Yan Ju Ji)

Instructions

1. 1

   Rinse the whole chicken thoroughly and pat dry with paper towels.

2. 2

   Rub the chicken inside and out with Shaoxing wine, then season lightly with a pinch of salt (from the 500 g, not additional).

3. 3

   Place the ginger slices and scallion stalks inside the cavity of the chicken.

4. 4

   Wrap the chicken tightly in parchment paper or cheesecloth to prevent direct contact with the salt.

5. 5

   In a large wok or deep pot, pour in the coarse sea salt and heat over medium heat for about 5 minutes, stirring occasionally, until the salt is hot.

6. 6

   Make a bed of hot salt in the pot, place the wrapped chicken on top, and cover completely with the remaining hot salt.

7. 7

   Cover the pot with a lid and cook over low heat for 40–50 minutes, depending on the size of the chicken.

8. 8

   Turn off the heat and let the chicken rest, still covered in salt, for another 10 minutes.

9. 9

   Remove the chicken from the salt, unwrap, and brush the skin with sesame oil for fragrance and shine.

10. 10

    Carve the chicken into pieces and serve warm.