Pat the chicken dry completely with paper towels. Rub the inside and outside of the chicken with Shaoxing wine, ginger juice, sesame oil, five-spice powder, white pepper, and sugar. Stuff the chicken cavity with ginger slices and spring onion sections.
In a large wok or Dutch oven, heat coarse sea salt over medium-high heat until very hot, about 5-7 minutes. Spread a layer of hot salt on the bottom.
Carefully place the chicken on top of the hot salt. Cover the chicken completely with the remaining coarse sea salt.
Cover the wok tightly with a lid and cook over low heat for 60-75 minutes, depending on the chicken size. Do not open the lid during cooking.
After cooking, carefully remove the chicken from the salt crust, brushing off any excess salt. Serve warm, optionally with a side of ginger-scallion dipping sauce.
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