Ingredients
Method
Remove any giblets from the chicken and rinse the cavity to thoroughly clean it out (depending on how your chicken was processed, it may still contain some organ tissue in the cavity). Pat the chicken and the cavity dry with a paper towel. Be sure to disinfect your sink and work surface after handling the raw chicken.
Place the chicken in a baking dish (or any vessel you can marinate it in). Rub the entire chicken with the Shaoxing wine, inside and out. In a small bowl, combine the oil, salt, sand ginger powder, sugar, ground Sichuan peppercorns, white pepper, five-spice powder, and mushroom or chicken powder (if using). Thoroughly rub the chicken inside and out with the spice mixture. Place the garlic, ginger, scallion, and bay leaf in the cavity. Tie the legs together with kitchen string and tuck the wing tips under the back. Cover and marinate the chicken overnight in the refrigerator.
3½ to 4 hours before serving, take the chicken out of the fridge and let sit at room temperature for 2 hours. (Cooking a chicken straight out of the refrigerator will result in undercooking or uneven cooking.)
Set a rack in the middle of the oven, and preheat the oven to 375°F. Line a large cast-iron pan (it will help the chicken roast quickly and evenly) with the onion slices to protect the skin on the bottom of the chicken. Place the chicken in the pan breast side up.
Roast the chicken for 75 to 85 minutes, rotating the pan halfway through. When a meat thermometer in the thickest part of the thigh reads 165°F, remove the chicken from the oven and tent it lightly with aluminum foil. Let it rest for 15 minutes before carving. The drippings are delicious—a bit salty, but perfect to dip the chicken pieces in. (And the bones and carcass make a tasty stock.)