“Kunbo food grade casserole can’t be broken even when it’s dry and cold”. It has a large capacity of 4.6l. There’s no problem with baking a whole chicken of about two kilograms. It just meets the needs of a family of three.


1200 g chicken
1500 g crude salt
30 pepper
3 G cinnamon
Two octagons
1 tsp curry powder
2 tablespoons white pepper
2 tablespoons refined salt
3 slices of ginger
1 tablespoons of high Baijiu
1 lotus leaf


Step 1
Clean the new casserole directly with a dry cloth.

Step 2
Wash and drain the chicken. Prepare the ingredients for standby.

Step 3
Pour Baijiu on chicken and spread evenly.

Step 4
Mix curry powder, refined salt, pepper and into a small plate to form baked chicken powder. Apply salt baked chicken powder to the chicken and a layer of chicken belly.

Step 5
Slice ginger into chicken belly, marinate for more than half an hour and drain.

Step 6
Wrap the chicken with a clean lotus leaf.

Step 7
Wrap a layer of tin foil on the outside.

Step 8
Stir fry pepper and cinnamon over medium heat.

Step 9
Put some salt into the bottom of the casserole and spread it evenly,

Step 10
Put in the wrapped chicken

Step 11
Then pour in all the salt and cover the whole chicken.

Step 12
Put the lid on the stove and bake over medium low heat for 20 minutes

Step 13
Take out the salt with a tool and turn the chicken over

Step 14
Bake again in salt for 10 minutes and turn off the heat.

Step 15
Break the salt shell and take out the baked chicken

Step 16
Open it and you can eat it directly.