Beggar's Chicken

Clean the whole chicken thoroughly, remove any excess fat, and pat it completely dry with paper towels. Rub 5 grams of salt evenly over the chicken, inside and out.

In a bowl, combine 50 grams of Shaoxing wine, 40 grams of light soy sauce, 20 grams of dark soy sauce, 30 grams of sliced ginger, 30 grams of scallion segments, 2 grams of white pepper, and 10 grams of sesame oil. Rub this marinade all over the chicken, including the cavity. Marinate the chicken for at least 2 hours, or preferably overnight in the refrigerator.

Rehydrate the dried shiitake mushrooms and dried shrimp in warm water until softened. Drain and finely dice the shiitake mushrooms and chop the dried shrimp. Dice the pork belly, bamboo shoots, and water chestnuts. Soak the lotus seeds for at least 2 hours, then remove the bitter green germ from the center.