Chef Simon Yan in Beijing buried a marinated, paper-wrapped chicken in a big, wide pan of hot salt. He cooked it over high heat, turning the bird occasionally. In Western kitchens, using an oven results in less work and greater control. The chicken emerges juicy and moist. Once you find the right pan for baking, this is an easy preparation. Allow a couple of hours to heat the salt and bake the chicken. After cooking, the dry salt can be recycled for another use. Because the
