HAKKA SALT-BAKED CHICKEN - Cuisine Magazine - From New Zealand to the World

Ingredients

• 3 spring onions, cut into 5cm lengths
• 1 x 1.8kg chicken
• 1 tablespoon ginger juice, squeezed from 50g grated ginger
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon ground sand ginger
• 1⁄2 teaspoon Chinese five spice
• 1 tablespoon vegetable oil
• 4-5kg coarse salt
• FOR THE GINGER-SPRING ONION SAUCE
• 100g ginger, finely chopped
• 100g spring onions, finely chopped
• 125ml vegetable oil
• 1 tablespoon oyster sauce