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1
Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions, cilantro sprigs and star anise.
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2
Place the chicken, breast up, on a rack and brush the outside with the liqueur.
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3
Let the chicken stand in a cool, airy place until the skin is dry to the touch, about 2 hours.
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4
Truss the chicken with string.
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5
Wrap the chicken in a single layer of cheesecloth; bring the ends around and tie them together on top of the chicken breast with string.
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6
The chicken should be tightly wrapped in a neat ball.
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7
Pour the salt into a large heavy stockpot or spun-steel wok that will hold the chicken snugly.
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8
Turn the heat to moderately high and stir the salt frequently until it is very hot to the touch, about 10 minutes.
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9
Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl.
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10
Set the chicken in the pot, breast up, and cover completely with the reserved hot salt.
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11
Cover the pot, reduce the heat to moderate and cook the chicken undisturbed on top of the stove for 1 1/2 hours.
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12
Check for doneness by brushing off the salt and piercing a thigh with a sharp knife.
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13
If the juices are still pink, re-cover with salt and continue to cook for another 15 to 30 minutes.
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14
Push the salt aside and carefully remove the chicken, holding it by the knotted cheesecloth; try not to tilt the chicken and spill the juices.
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15
Set the chicken on a large platter and remove the cheesecloth and trussing strings.
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16
Discard the salt.
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17
Carve the chicken or use a cleaver to chop it Chinese-style into bite-size pieces.
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18
Serve hot or at room temperature, garnished with cilantro leaves and accompanied by the Hakka Dipping Sauces.
