1 whole kampung chicken, about 1.5–2kg
3kg coarse rock salt
2 large pieces of greaseproof paper
1/2 tsp pepper
1 tbsp Shao Hsing wine
20g tong sum
10g tong kwai
1 tbsp kei chi
Clean the chicken well and rub the skin and cavity with seasoning (A). Push the herbs into the cavity and use a small toothpick to hold the skin together to close the cavity.
Wrap the chicken with a double layer of greaseproof paper.
Stir-fry the coarse salt in a stainless steel wok for four to five minutes until the salt is hot. Make a well in the centre of the salt and put in the chicken parcel. Cover the parcel with the surrounding salt. Close the wok with a tight fitting cover. Cook for 20 minutes over a low heat.
Remove the parcel and stir-fry the salt again until it is hot. Repeat the cooking process for another 20 minutes over low heat. Remove the parcel and serve immediately.