Silken Salt-Baked Chicken with Aromatic Spices

1. Prepare Chicken

Begin by removing the giblets from the chicken, then rinse the cavity and pat the chicken dry with a paper towel.

2. Rub Shaoxing Wine

Rub the chicken all over with 1 tablespoon of Shaoxing wine, which adds a lovely aroma and flavor, making the skin appear slightly glossy.

3. Prepare Spice Mix and Rub

In a small bowl, mix together 1 tablespoon of neutral oil, 3 to 3.5 teaspoons of fine sea salt, 2 teaspoons of sand ginger powder, 1 teaspoon of sugar, 0.5 teaspoon of ground Sichuan peppercorns, 0.5 teaspoon of white pepper powder, 0.25 teaspoon of five-spice powder, and 1 teaspoon of mushroom powder if you are using it. Rub this spice mixture all over the chicken, ensuring it is evenly coated.

4. Stuff Chicken

Stuff the chicken cavity with 3 smashed garlic cloves, 2 slices of fresh ginger, 1 smashed scallion, and 1 bay leaf. Tie the legs together with kitchen string and tuck the wings under the body.

5. Marinate Chicken

Place the chicken in a dish, cover it, and refrigerate overnight to let the flavors meld and penetrate the meat.

6. Bring to Room Temperature

The next day, remove the chicken from the fridge and let it sit at room temperature for about 2 hours to ensure even cooking.

7. Preheat Oven

Preheat your oven to 375°F.

8. Prepare Cast-Iron Pan

Line a cast-iron pan with thinly sliced onion, which will not only add flavor but also prevent the chicken from sticking to the pan. Place the chicken breast side up on the bed of onions.

9. Roast Chicken

Roast the chicken in the preheated oven for 75 to 85 minutes, rotating the pan halfway through to ensure even cooking. Use a meat thermometer to check for doneness; the thickest part of the thigh should read 165°F.

10. Rest and Serve

Once done, tent the chicken with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute, resulting in moist and flavorful meat. Use the drippings as a dip and save the bones for making stock.