1. Put turmeric powder, salt, five-spice powder, and white pepper powder in a bowl, mix all the powders evenly and set aside
2. Pour the rice wine on the chicken body, knead the inside and outside evenly to remove the peculiar smell, sprinkle the mixed seasoning powder, wipe the inside and outside evenly, stuff the chicken belly with ginger, green onion knots and star anise
3. Fold the chicken feet in half and stuff them into the belly, and tie the joints with cotton thread to fix them
4. Put the chicken in a fresh-keeping bag and put it in the refrigerator to marinate for 4 hours. After taking it out, let it dry in a cool and ventilated place for about 3 hours until the skin becomes dry.
5. Brush the baking paper with a thin layer of vegetable oil
6. Wrap the whole chicken, and then use another piece of baking paper to wrap the chicken tightly from top to bottom
7. Put two layers of baking paper on the inside of the cast pin pot, the height exceeds the edge of the pot
8. Stir-fry sea salt over low heat until it is dry and hot. You can add star anise, pepper, and dried chili as you like to make the salt more flavorful.
9. First spread the hot sea salt to 1/3 of the height of the pot, and put the wrapped chicken with the paper closed
10. Pour the remaining hot sea salt into the whole chicken, sprinkle with chives and chilies as you like on the surface, add a lid, and bake for 25-30 minutes.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
