The researchers optimized the process of making salt-baked chicken by steaming it. They tested different soaking times, steaming times, baking times, and temperatures to find the best combination. After evaluating the results using sensory evaluation and color, they found that soaking for 16 hours, steaming for 60 minutes, and baking at 100 degrees Celsius for 12 hours produced the best results. The chicken maintained its traditional flavor and was smooth and delicious to taste.