1. Material: one native chicken, one roll of tin foil, two spoonfuls of salt, one piece of ginger and one bottle of cooking wine.

2. Cut the clay into kiln. Leave a hole at the bottom of the earthen kiln and make a fire at the kiln mouth. Enlarge the clods below, put small clods on them and build a conical kiln in turn.

After the kiln is built, light the firewood until it turns red.

4. In the process of kiln burning, the native chicken is slaughtered and pickled with ginger, salt and wine.

5. After the kiln burns red, poke a hole at the top. The salted chicken is wrapped in tin foil and put into the kiln through the opening at the top of the kiln. Break the kiln with a stick and cover the chicken with red-hot soil. Cover with a layer of raw mud to prevent heat loss.

6. After half an hour, dig up the kiln pile and take out the native chicken, and the earthen kiln chicken will be ready.