Mix salt-baked chicken seasoning powder, cooking wine, sesame oil, and white pepper. Rub the mixture evenly inside and outside the chicken. Marinate for 1 hour.
Stuff the chicken cavity with ginger slices and green onion sections.
Wrap the chicken tightly in aluminum foil, ensuring no gaps.
Heat coarse salt in a wok over medium heat until the salt grains turn slightly yellow.
Place the wrapped chicken in the wok, cover completely with hot salt, and close the lid. Bake on low heat for 40 minutes.
Turn off the heat and let it sit for 10 minutes. Unwrap the chicken, cut into pieces, and serve.
Serve with garlic sauce or chili sauce if desired.
Tips
Use a low heat to avoid drying out the chicken. A meat thermometer can be used to check if the internal temperature reaches 75°C.
