• Blanch the chicken: Bring a large pot of water to a boil. Once the water boils, carefully place the chicken into the pot and blanch it for 4 minutes. Drain the water and rinse the chicken in cold water. Pat it dry with kitchen towels; it should be as dry as possible.

  1 medium chicken
• Filling: Mix the finely chopped green onions with Shaoxing wine, soy sauce, ground ginger, and salt. Use this mixture to stuff the chicken’s cavity

  1 green onion + 1 teaspoon ground ginger + 1 tablespoon soy sauce +3 tablespoons Shaoxing wine
• Truss the chicken; it’s enough to bind its legs with kitchen twine.
• Wrap the chicken: Cut two large pieces of parchment paper and lay one flat on the working surface. Wrap the chicken with the second piece of parchment paper, then place the wrapped chicken on the first piece of paper, with the folded side down. Fold the loose parchment paper over the chicken and tie it like a parcel using kitchen twine.
• Heat salt: Place the salt in the pot and heat it slowly for about 15 minutes, stirring regularly. Remove about half of the salt from the pot. Set the chicken on top of the remaining salt, then cover it with the salt you just removed. Secure the pot with a tight-fitting lid.

  4.5 lbs fine sea salt / 2 kg
• Cook the chicken on medium-low heat for 15 minutes. Then, reduce the heat to low and cook for an additional 40 minutes. Turn off the heat and let the chicken rest in the covered pot for another 30-35 minutes.

Dipping sauce:

• Make the sauce while the chicken rests.
• Sauce: Heat the oil and saute the finely chopped green onion and minced ginger for 1 minute. Add chicken stock and salt, bring to a boil, then simmer for 2 minutes.

  1 tablespoon vegetable oil + 1 + 1 teaspoon fresh ginger + ⅓ cup chicken stock/ 75 ml + ½ teaspoon fine sea salt
• Serve: Carefully remove the chicken from the pot, unwrap it, and carve it (legs, breasts, and wings). You can also remove the bones and arrange the meat on a platter. Serve the chicken with the dipping sauce.