Kiln chicken doesn't need salt, but the materials needed are: a native chicken, a piece of ginger, some shallots or parsley, a piece of banana leaf, and a proper amount of salt.

1. Slaughter the chicken, wipe the chicken inside and outside with salt, and put the coriander and ginger into the chicken belly.

2. Wash the newly picked banana leaves and completely wrap the chicken with banana leaves.

3. Cover the chicken with lotus leaf or banana leaf with foil paper.

Fourth, burn the earthen kiln thoroughly.

5. Put the wrapped chicken into a thoroughly burned kiln and seal the kiln with soil.

Six, an hour later, dig the kiln.

7. Carefully uncover the wrapped tin foil to reveal the fresh and delicate fragrance of the kiln chicken inside.