Clean and dry well the chicken. Reserve 2 tablespoons of the fat.
Rub chicken, inside and outside, with 1½ teaspoon salt. Sprinkle the inside with pepper and rice wine, and place ginger in it.
Wrap chicken in aluminum foil.
Grease a pan with the cooking oil and cover the bottom with half of the salt.
Place wrapped chicken on it, then cover with remaining salt.
Cover pan and cook in a moderately slow oven (350 ° F/gas mark 4) for 1 hour.
Meanwhile heat chicken fat till melted. Cool and strain.
Unwrap cooked chicken and cool. Cut into 2 x 1 inch pieces.
Sprinkle with melted chicken fat and stock.
Serve with chili or soy sauce, garnished as liked.
