Chinese Salt Baked Chicken

Ingredients
Whole Chicken about 1.5kg
Half teaspoon ground white pepper
1 tablespoon Chinese cooking wine
1 teaspoon five spice powder
2 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
20g tong sum
10g tong Kwai
10g Keir chi 
5g 5 slices ginger slices
2 garlic cloves smashed
5 spring onions bottom 5cm washed
1 whole onion
2 large sheets of greaseproof paper
3kg coarse rock salt
1 large muslin cloth or clean tea towel
Note: Instead of a wok, use a deep pot. The salt can be reused.


Method
Clean the chicken well & dry it with paper towels
Combine pepper, cooking wine, five spice power, soy sauce, sugar 
& sesame oil in a small bowl.
Rub the skin & cavity of chicken with the pepper mix
Push the herbs, ginger,garlic, spring onion & whole onion into the cavity & use a small toothpick to close the cavity. Wrap the chicken in a double layer of greaseproof paper & then in the cloth. Stir fry the coarse salt in stainless steel wok for five to 10 minutes until the salt is hot. Make a well in the centre of the salt & bury the chicken parcel. Cover well with the salt. Cover the wok with a tight fitting lid. Cook for 20 minutes over low heat.
Remove the parcel & stir fry the salt until it is hot again.
Repeat the cooking process for another 20 minutes over
low heat. Remove the parcel unwrap the chicken & serve 
warm with rice.