Step 1

Remove the head and feet from the chicken and then rinse under running water. Then set aside and drain completely.

Step 2

Message the cooking salt over the chicken, so we can give it a very faint salty taste. Mix sand ginger powder with turmeric powder and rub the mixture over the chicken. Marinate and set the chicken to slightly dry out.

Step 3

In the meantime, fry the sea salt in a wok for 10 minutes until the salt are hot and dried out.

Step 4

Wrap the chicken with large pieces of parchment paper. Make sure the chicken is 100% well packaged and then fix with a rope.

Step 5

Get a clay pot or casting iron and place 3 cups of salt on the bottom. Place the chicken in and cover the the rest of the salt.

Step 6

Heat over slow fire for 40 minutes, turn off fire and keep the chicken inside for another 30 to 40 minutes. Then dig the chicken out, remove the papers. Traditionally we have two ways of serving salt baked chicken, cutting into small chunks or hand shredding. I love the second method.

Step 7

When the salt is cooled down, discard only dark colored ones at the bottom and save the rest for next time baking.