Homemade Salt-baked Chicken
1.
After drying the sand ginger, put it in a stone mortar and pound it into powder. After the sand ginger powder is pounded, add some fine sea salt and glutinous rice water (you can also use wine), and then mix these in a bowl.
This is gauze paper, not like rice paper or glutinous rice paper, it is slightly tough.
2.
Find a relatively powerful wok, pour the sea salt into it, and heat the sea salt. After the water evaporates, the sea salt will become small pieces, like rice stones.
3.
After washing the chicken legs and wings, feel dry.
4.
Divide the gauze paper into two, spread the chicken legs evenly with the sand ginger sauce just now.
5.
Then put it on top of gauze paper to wrap and shape.
6.
Put the casserole on the stove, and spread a layer of fried sea salt on the inside. Be sure to spread it thickly and spread the wrapped chicken drumsticks.
7.
Cover the chicken legs with a layer of sea salt, and then wrap the chicken wings like chicken legs and spread them on the sea salt.
8.
Spread a layer of coarse sea salt, close the lid, and cover the lid with a damp cloth.
9.
The fire can be turned on to medium to low fire, about an hour, you can start the pot when you can smell the strong scent of sand ginger, at this time the damp cloth on the lid is almost dry.
Tips:
1. The bottom layer of sea salt must be spread thickly so that it won't stick to the pot.
2. It will take longer if it is a whole chicken.
3. The gauze paper wrapping the chicken legs can be divided into two, and the gauze paper wrapping the chicken wings can be divided into four.
