Instructions: Stir the rice wine, hoisin sauce, sugar, sesame oil, five-spice powder, salt, ginger, and star anise together in a small bowl until the sugar is dissolved.

For the Dish: Stir the soy sauces together in a small bowl, then rub into the skin of the chicken or game hens. Let stand for 10 minutes.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the shallot, ginger and green onion and cook, stirring, until fragrant, about 30 seconds. Add the seasonings and stir to combine.

Scoop into a small bowl, cool briefly, then spoon into the cavity of the chicken (or divide between the game hens). Wrap the chickens or game hens in parchment, tucking any overhanging paper underneath the bird(s).

Preheat the oven to 375 degrees.

Place half the rock salt into the bottom of a 2-quart clay pot or covered casserole into which the bird(s) fit snugly. Place in oven until hot, about 10 minutes. Set the parchment-wrapped bird over the hot salt. Pour enough additional rock salt into the pot to cover the bird(s) completely. Cover the pot and bake for 1 hour 15 minutes. Remove the bird from the salt, unwrap it and serve.

This recipe yields 4 servings.

Variation: To make a crispy-skinned version of this recipe, let the cooked bird stand after removing from the parchment while heating 2 cups of vegetable oil in a wok over medium-high heat to 350 degrees. Place a hook behind the wing joint of the cooked chicken and suspend over the hot oil. With a Chinese ladle, spoon hot oil from the wok over the baked chicken, letting it drip back into the wok, until the skin is deliciously crisp and caramelized.

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