Marinade

A handful of coarse salt, a tbsp of peppercorns, a tbsp of minced garlic, a tsp of minced ginger, all in a dry pan and stir fry until the aroma overflows.

Ingredients

One chicken about two pounds, one teaspoon of powdered sand ginger, / cooking wine.

Dipping Sauce

Sprinkled green onion/ginger/garlic/salt

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Drizzle with boiling oil and mix well.

Utensils

One pot, preferably with a lid to seal.

A large piece of tinfoil.

Methods

(1) Coat the chicken with green onion/ginger/garlic/wine inside and out, then rub with salt and pepper, and marinate for about one and a half hours.

(2) Rinse the chicken with water, wipe it dry and then evenly coat it with sand and ginger powder and wrap it tightly with layers of tinfoil.

(3) the bottom of the iron pot spread a thick layer of coarse salt, put on the stove with a high fire heat, arrange into the chicken, add enough coarse salt to completely cover.

(4) Seal the lid of the iron pot and bake on high heat for 25 minutes, then turn down the heat and continue to bake for 10 minutes, then turn off the heat and simmer for 10 minutes.

(5) open the tinfoil package, that is, the surface coated with a little (salt, soy sauce, sugar, cooking wine, sesame oil. Sesame oil to eat,) to be a little cool but can be chopped. With the dipping sauce together with the food can be.