Rinse 1/4 of chicken under tap water and pat it dry with kitchen towel.
Grate the dang gui with a cheese grater. Fine powder form is preferable.
Rub the chicken with sake, dang gui powder, white pepper, and coarse salt. Let it sit in the fridge for 24 hours.
The next day, take it out from the fridge and let it rest in room temperature for a while before baking.
Preheat the oven at 200 degree C.
Cut a baking paper which is enough to wrap the chicken, place a slice of ginger on it and follow by the chicken. Wrap it tight.
Do a second wrapping with aluminum foil this time.
Take a baking tray, cover the bottom with salt. About 2 centimeter thick. Place the wrapped chicken on top.
Cover it with enough salt.
Put it in oven, bake it in 200 degree C for 40 minutes.
After 40 minutes, switch off the heat and let is sit inside the oven for about 10 minutes.
Bring it out from the oven, dismantle the salt cocoon and cut open the wrapper. Enjoy your salt baked chicken~