1. Half a fresh chicken, after washing, hang up, drain the water
2. Then mix the chicken with an appropriate amount of salt and ginger powder, spread on the inside and out, and marinate for about 30 minutes
3. Wrap the chicken with two pieces of absorbent paper
4. Spread a large piece of tin foil on the baking sheet, and then spread a layer of coarse salt
5. Put the wrapped chicken on the coarse salt and sprinkle with a layer of coarse salt
6. Wrap the tin foil
7. In the oven, preheat at 200 degrees for 15 minutes, then put the chicken in the middle layer and bake for 30 minutes.
8. After the oven is out, open the tin foil, chop the coarse salt, and take out the chicken.
Tips:1. If you want to eat salt-baked chicken with heavy salty taste, it is recommended to extend the marinating time slightly to 2~3 hours;
2. When the tin foil is not big enough, it is recommended to use two sheets, one bottom and one side double wrapping;
3. After roasting the chicken, be careful not to puncture the oil-absorbing paper when opening the tin foil to avoid the chicken juice from leaking out, and the salt will be wetted, which will affect the second use.
