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1
Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions.
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2
Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours.
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3
Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on.
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4
Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
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5
Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour.
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6
Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces.
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7
Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
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8
Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
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9
Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
