Directions

To Prep

1. Combine the 1 tablespoon of salt, white peppercorns, Sichuan peppercorns and five spice powder and mix together.
2. Place the chicken on to a large sheet of baking paper and then apply the dry rubs all over and inside of the chicken. Cover and seal the chicken in the baking paper.
3. In a mixing bowl, whisk the egg whites until soft peaks before adding in the salt and mixing well.
4. Roll out a large sheet of aluminum foil and place a quarter of the salt mixture on to the base a spread it out so that the chicken can rest on it.
5. Place the chicken on to the salt bed and cover with the remaining salt. Wrap with more aluminum foil and seal.

To Cook

1. Prepare a barbecue by heating it up to about 225 degrees Celsius and then place the chicken in to it. Cook while covered for approximately an hour.
2. When the chicken has finished cooking, remove from the grill and let rest for about 10 minutes. Remove the foil and break the salt crust to extract the chicken.
3. Serve hot!