Step 1

Wash the chicken thighs. Drained. Bone in, skin on.

Step 2

Mince the sand ginger and ginger finely.

Step 3

Rub the marinade onto the chicken. Place it on a wire rack and cover it with cling film. Keep refrigerated and marinate for at least twelve hours.

Step 4

Cut a large piece of baking paper. Place the chicken at the center and wrap it up. Get ready one more piece of paper and wrap it up again. Wrap the bottom part of the parcel with aluminum foil to prevent the paper from charring if you use the wok to bake.

Step 5

Put the coarse salt in a wok. Stir fry it over low to medium heat until the salt is dry. Continue stir-frying it until you can smell the smoky aroma of the salt. It will take about ten to fifteen minutes.

Step 6

Remove two third of the salt. Place the wrapped chicken on it. Use the remaining hot salt to cover the chicken entirely.

Step 7

Cover the wok. Bake the chicken over low heat for thirty minutes. Turn off the heat. Let the chicken bake for another twenty minutes.

Step 8

Remove the chicken from the salt. Discard the outer layer of the paper. Serve.