Air-dried chickens are generally soaked for about 12 hours, and then exposed to the sun. You can dry it for two or three days when the weather is fine. If it is rainy, it can be placed in a ventilated and cool place. If conditions permit, you can freeze the pickled air-dried chicken in the freezer and dry it when the weather is good. Finally, put (hang) it in a ventilated and dry place, and you can eat it in about 20-25 days.

The process from live chicken to air-dried chicken is: selecting live chicken, shaping, rinsing, pickling and air-drying. The amount of salt is very important when curing. General live chicken 1.5 kg to 2 kg, and the salt consumption is 0.035 kg to 0.04 kg. It is required to apply evenly, put more meat in thick places and less meat in thin places, which can be increased or decreased according to your own taste. In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste.