I can’t afford a little bit of cooking fumes. It’s such a hard dish to eat on such a hot day. Who says fried chicken can only be paired with beer? Our salt-baked chicken can also be paired with wine!

How to make salt-baked chicken

Step

1

Put turmeric powder, salt, five-spice powder and white pepper into a bowl , mix all the flour evenly and set aside

Step

2

Pour the rice wine on the chicken body, rub the inside and outside evenly to remove the odor, and sprinkle with the mixture Spread the seasoning powder evenly inside and outside, stuff the chicken belly with ginger cubes, green onion knots and star anise

Step

3

Fold the chicken feet in half and stuff them into the chicken belly inside, and tie the joints with cotton thread to fix them

Step

4

Put the chicken into a plastic bag and marinate it in the refrigerator for four hours, then take it out Let it dry in a cool and ventilated place for about 3 hours until the skin becomes dry

Step

5

Brush a thin layer of vegetable oil with baking paper

Step

6

Wrap the whole chicken, and then use another piece of baking paper to wrap the chicken tightly from top to bottom

Step step

7

Put two layers of baking paper in the needle-casting pot, with the height exceeding the edge of the pot

Step step

8

Stir-fry the sea salt over low heat until it is dry and piping hot. You can add star anise, Sichuan peppercorns, and dried chilies according to your preference to make the salt more flavorful

Step

9

First spread the hot sea salt to 1/3 of the height of the pot, then put the wrapped chicken with the paper edge facing down

Step

10

Pour the remaining hot sea salt to cover the whole chicken, sprinkle with chives and peppers as you like, cover and bake over low heat for 25-30 minutes