Back to 4 servings Chicken 1 whole chicken, about 3 pounds (1.35 kg), giblets removed 2 tablespoons Shaoxing wine, or dry sherry 1.5 tablespoons sand ginger powder, or ground sand ginger; not ordinary ginger powder 0.5 teaspoon ground white pepper 2 teaspoons coarse sea salt, for seasoning the bird 4 slices fresh ginger, for the cavity 1 tablespoon neutral oil, for brushing the skin Salt bed 3 pounds coarse sea salt, about 1.35 kg, roughly the same weight as the chicken; for the cooking bed and cover Wrapping food-grade parchment paper, two layers; not wax paper To serve scallion, chopped, for garnish
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1 Step 1: Remove the giblets and pat the chicken dry inside and out without washing it. Brush the wine over the bird, cavity included, then rub it inside and out with the sand ginger, white pepper and 2 teaspoons salt.2 Step 2: Set the chicken upright or breast-up on a rack over a tray and refrigerate uncovered overnight, at 40°F (4°C) or below and away from ready-to-eat food, so the skin dries.3 Step 3: Let the chicken stand at room temperature for 30 to 60 minutes. Put the ginger slices in the cavity, brush the skin with oil, and tie the drumsticks together.4 Step 4: Wrap the chicken in two layers of food-grade parchment, folding the seams underneath so the wrapping stays closed.5 Step 5: Pour the 3 pounds of coarse salt into a dry wok and set it over medium heat. Stir it often until the grains are very hot and feel completely dry.6 Step 6: Line the bottom of a heavy lidded pot that fits the chicken snugly with a layer of hot salt about 1/2 inch (1.3 cm) deep. Place the wrapped chicken on top, breast up, then pour the rest of the hot salt over it until no part of the bundle is exposed.7 Step 7: Cover the pot and cook over medium heat. Check the chicken's internal temperature with a probe through the paper before the salt cools; continue heating until the thickest breast, innermost thigh and innermost wing each read at least 165°F (74°C), avoiding bone. The source's timing of about 35 minutes plus a covered hold is a guide only.8 Step 8: Once the chicken reaches 165°F (74°C), turn off the heat and let it rest covered until the salt is cool enough to handle safely. Keep children away from the salt, which stays hot.9 Step 9: Lift the wrapped chicken out with dry mitts and sturdy utensils. Brush off the clinging salt, open the paper and let the bird cool until it can be handled.10 Step 10: Debone the chicken and pull the meat into pieces. Pour the juices over the plated meat and garnish with chopped scallion. Serve hot with rice, or chill and slice thinly.getsaucepan.com/r/7fdca7a0-2532-534e-879d-5d1914db3de7
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