Salt Baked Chicken
1.
Put turmeric powder, salt, five-spice powder, and white pepper in a bowl
2.
Mix all the powders evenly and set aside
3.
Pour the Guangdong rice wine on the chicken body, rub the inside and outside evenly to remove the peculiar smell
4.
Sprinkle the mixed seasoning powder on the inside and outside. Stuff the chicken belly with ginger, green onion knots and star anise
5.
Fold the chicken feet in half and stuff them into the belly, and tie the joints with cotton thread to fix them
6.
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.
7.
Brush the baking paper with a thin layer of oil
8.
Wrap the whole chicken, and then use another piece of baking paper to wrap the chicken tightly from top to bottom
9.
Put two layers of baking paper on the inside of the cast pin pot, the height exceeds the edge of the pot
10.
Sea salt, star anise, chili, etc. sauté over low heat until dry and piping hot
11.
First spread the hot sea salt to 1/3 of the height of the pot, and put the wrapped chicken with the paper closed
12.
Pour the remaining hot sea salt over the whole chicken, sprinkle the surface with chives and chilies as you like. Add a lid and bake for 25-30 minutes
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