Salt chicken

This is one of the dishes learned from the food curator, Superman Little Li, who says that this is an ancient formula that has passed on the taste of the century, using the simplest food, the simplest way to cook, highlighting the food itself, and maintaining the original taste. It's not really the first time I've had salt chicken since I was a kid. We were still living on the Drum Wave Road, next door was a Chinese grandmother from Indonesia, who studied and cooked. Whenever her son came back from the American diaspora school to visit her, she made a salt chicken for her son. Say it's the best. At that time, our kitchen was for the three families. That salt chicken smelled like a whole kitchen. Mom was learning how to make chicken salt for us. It really tastes great. It's just a little different. There was no oven, it was made of jars and iron pots. The method: first, the salt is boiled with an iron pot, the chicken is sealed in a can, and then the can is placed on the hot salt of an iron pot. The salt is buried in the lower half of the can, with a small fire, with a slow pitch, with a salt temperature, and the chicken is cooked. It's the best chicken I've ever had in my life. It's the best meal Mom ever made。