Making method of Dongjiang salt-baked chicken

The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a piece of white paper, a tablespoon of refined salt, and 1/2 tablespoon of cumin powder, washing the Kaempferia galangal and cutting it into powder, daubing the obtained powder together with 1 tablespoon of salt and 1/2 tablespoon of cumin powder evenly on the chicken, then spreading out a piece of plain white paper to wrap up the chicken; 2) pouring 2 packets of the coarse sea salt into a pot, then pouring a bowl of water, putting the paper wrapped chicken into the pot, then pouring 4 packets of the coarse sea salt, putting a pot cover, carrying out boiling with big fire for 10min, and re-boiling the chicken with moderate heat for 20min, then turning off the heat and conducting standing for 30min; and 3) taking th