Chinese Salt Baked Chicken With Congee and Pickled Mustard Greens
Ingredients
- 1 3-lb. organic, free-range whole chicken
- 1 scallion, cut into 2-inch pieces
- 1 1-inch piece ginger, thinly sliced
- 1⁄4 cup plus 2 Tbsp. shaoxing wine
- 2 tbsp. soy sauce
- 4 1⁄2 lb. (about 8 cups) coarse salt (see note above)
- 1⁄2 cup long-grain white rice
- 1 tsp. kosher salt
- Roughly chopped pickled mustard greens, for serving
Instructions
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