Baked chicken with salt is a kind of southern specialty food, and also a local specialty dish in Guangzhou. Now it has spread all over the country, and its approach is very unique. Let's introduce it in detail below.

1, washed by Jiang Sha, scraped off the skin and chopped into fine powder; Remove the head of coriander, wash and drain for use.

2. Wash Sanhuang chicken to remove internal organs, head, neck and chicken feet, and use kitchen paper to absorb water.

3. Coat the chicken with rice wine and Jiang Mo, marinate for 5 minutes, and then pour the remaining rice wine into the chicken belly.

4. Wrap the Sanhuang chicken with kitchen paper, and make sure to wrap it tightly.

5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the crock, put the wrapped chicken in, and then pour 1.5 bags of coarse sea salt into the chicken.

6. Cover the casserole, spread a wet square towel and cook on low heat for about 60 minutes.

7. Cook until the wet towel is dry, indicating that the chicken is cooked, and uncover the coarse sea salt on the chicken.

8. Take out the cooked chicken, tear off the kitchen paper, put the chicken in the plate, add coriander as an ornament, and serve.