How to make the taste of kiln chicken authentic?

Firing the kiln is a very particular step, of course, it is also a very simple step, in short, the kiln is burned up and down to the inside of the mud is red, and the outside of the mud looks slightly red, you must burn the kiln well, otherwise the chicken may not be cooked. When firing the kiln, wrap the marinated chicken layer by layer with banana leaves or lotus leaves, be sure to wrap it tightly, and then wrap it in tin foil, preferably several more layers, and tie it with a rope.

1.Seasonings such as soy sauce, barbecued pork sauce, cooking wine, and sa cha sauce are spread on the body of the chicken to marinate and flavor the chicken, then wrapped tightly in tin foil.

2.Use small stones (or brick corners) to build a kiln shape, use firewood to burn the stone or brick to red, withdraw the unburned firewood, and put the chicken in the paper bag (the paper should be sprinkled wet).Then smash the kiln stone, and then cover the whole kiln tightly with soil or sand, wait for half an hour, take it out, peel off the kraft paper, tin foil and disassemble it and put it on a plate.

If there are too many things, the time should be correspondingly longer to prevent things from being uncooked, which will be embarrassing. Chicken cooked in this way. Not only is the meat tender and fragrant.

The color is golden and the taste is also very chic.

Let's have nothing to do

The first approach.

Ingredients. A chicken.

Accessories. 6 shiitake mushrooms.

10 chestnuts.

Corn is half smaller.

Two shallots. A piece of ginger.

Salt to taste. Peanut oil to taste.

Soy sauce to taste. Appropriate amount of oyster sauce.

Bake salt and chicken powder to taste.

Cooking wine to taste. The steps of the practice of the earthen kiln chicken.

1.Wash the chicken and use a toothpick to make small holes in the body of the chicken to make it easier to absorb the flavor.

2.Rub the inside of the chicken with baked chicken powder, brine, cooking wine and a small amount of peanut oil, then set aside to marinate for two hours.

3.Soak the mushrooms and chestnuts and cut them, add corn kernels, chives, salt, peanut oil, oil, chicken powder, and ginger slices, stir and set aside.

4.Find a ventilated open space, dig a small pit, and level it around.

5.Find three bricks to make a solid doorway.

6.Then use dry mud blocks around the pit to form a hollow and stable small pile to cap it.

7.The fire burned for an hour and the inside of the soil turned red in the upper half of the earth.

8.Before the soil is almost cooked, put the previously stirred ingredients into the belly of the chicken.

9.Once the chicken belly is full, seal the notch with a bamboo skewer.

10.Then wrap five layers with tin foil.

11.After the soil is cooked, the chickens are carefully brought in through the door of the kiln with tools.

12.Then use a tool to knock the dirt into it from the top.

13.Then crush the red-hot soil around to wrap the chicken, and then take some surrounding mud to wrap it to play a certain role in heat preservation.

14.After an hour, dig out carefully.

15.Dig it out and put it in a clean place and carefully peel off the tin foil, and you can eat it

The second approach.

Ingredients and ingredient dosage and specific methods of kiln chicken:

Ingredients: Chicken (5000g).

Seasoning: Light soy sauce (6g), fish sauce (3g), peanut oil (2g), oil consumption (6g), cooking wine (4g), sugar (2g), salt (3g), shallots (5g).

Steps: 1. Marinate the chicken with all the ingredients, and then wrap it in tin foil!

2. Build a clay kiln with loess blocks, and there is a mouth to burn the fire!

3. The earthen kiln is burned red!

4. Dig out the ashes in the kiln, crush some of the burned red loess inside, throw the wrapped chicken into it, and then cover the remaining burned red loess and press it firmly!

5. After an hour, you can dig out the chickens, and the chicken kiln is ready!

Additional note: The clay kiln must be burned red!

Supplement. Tuyao chicken is a delicious and delicious Han dish. The method of earthen kiln chicken is to first build the earthen kiln, burn the soil red, put the prepared chicken in, cover the soil, and bury the sand in order to keep warm. Therefore, it is impossible to make the kiln chicken at home.

How is kiln chicken made? Let me share the specific method of kiln chicken.

1. Preparation of ingredients:

2 local chickens, salt, fish sauce, oyster sauce and light soy sauce.

2. Cooking steps:

1.Kill the chicken and remove the feathers, after processing it, marinate the chicken with salt, fish sauce, oyster sauce and light soy sauce for about 1 hour, and then wrap the marinated chicken in tin foil and set aside.

2.The kiln, the mud block of the kiln should be uniform in size, and the higher it goes, the smaller the piece, so that the kiln is not easy to collapse. It's like the sweet potato kiln when I was a child.

3.Kiln burning, generally 30 40 minutes, when the mud is almost all black, even a little red spark, make a gap in the top of the kiln, and then put the chicken wrapped in tin foil into it, bury it with the burned mud, cover it with wet soil on top, and pat it tightly with a shovel, so that it is not easy to dissipate heat.

4.Wait for 50 to 60 minutes to dig out the chicken, and the tempting kiln chicken will come out of the kiln, which is very fragrant and delicious!

1.Coat the prepared chicken with cooking wine.

2.Place the minced garlic in the belly of the chicken. Chives and coriander are also placed in the belly of the chicken.

3Coat the chicken with salt and chicken essence, and stuff the chicken feet into the chicken's belly.

4.Wrap the marinated chicken in tin foil.

5.Put it in the kiln and let it cook for a while, and then simmer the chicken with hot ashes.

Clean the chicken first, then blanch it, then add a little salt, light soy sauce, dark soy sauce and marinate it, then put it in a hot cave, and then boil it for a while.

The method of making kiln chicken is as follows:

Ingredients: 1 local chicken, 250 grams of fresh sand ginger, 50 grams of light soy sauce, 3 spoons of dark soy sauce, 1 piece of ginger, 3 garlic, 2 green onions, 10 Sichuan peppercorns, 3 spoons of cooking wine, 1 spoon of salt.

Steps: 1. After killing the chicken, remove the internal organs and chicken feet, clean them, drain the water and set aside.

2. Prepare fresh sand ginger, ginger, green onions, garlic and peppercorns.

3. Sand ginger is squeezed into juice with a juicer.

4. Knead the whole body of the chicken with ginger juice, cooking wine, light soy sauce, dark soy sauce, salt and peppercorns, so that each part of the chicken can better absorb the flavor. Crack the green onions, cut the ginger into slices, and crush the garlic together and put them in the chicken belly.

5. Fix the chicken belly with a toothpick, marinate for 2 hours, and turn over once in the middle, so that each part of the chicken can be marinated well.

When I was a child, I put the bottom of the casserole on the grill, put tin foil, put the whole chicken in the casserole, and cover the casserole.

7. Turn up the heat and roast for 40 minutes, the specific time depends on the size of the whole chicken, turn it every 15 minutes, so that the chicken is heated evenly.

8. After baking, the moment you open the lid of the pot, the house is full of the fragrance of roasted chicken.

The kiln construction method of kiln chicken is as follows:

1. First of all, we must build a mud tower around it, and we must find the soil that is easy to heat, and the mud kiln should be burned with dry firewood until it is red. Such mud cellar chickens are easy to cook.

2. Kill the chicken and marinate it with ingredients for one hour.

3. The most important link in the soil kiln chicken: wrap the local chicken layer by layer with tin foil, and no edge must be leaked. Wrapping the chicken in tin foil is more conducive to heating.

4. Dig out the red-hot clay kiln ash, then dig a hole above and pour it into the cellar to pad the bottom, and then put the wrapped chicken into the clay kiln and cover the chicken with the remaining marl.

5. At this time, the wrapped local chicken is put into the earthen kiln to quietly enjoy the process of simmering, and some sweet potatoes and corn can also be put in the heating process to simmer together.

The recipe for making chicken in the ancient kiln, I hope you like it.

Production process: 1Put 1 gram of pepper powder and salt, 1 gram of silk chicken powder, 5 grams of chicken powder, 5 grams of salt, 5 grams of sugar, 10 grams of fresh sand ginger, 20 grams of light soy sauce and make a marinade.

2.Take a free-range chicken (about 1500 grams) for about 160 days, slaughter and treat it, cut off the head of the chicken, wipe the water with a cloth after washing, put it in a basin, and wash the chicken body with rice wine to play the purpose of preliminary dispelling.

3.Stuff 5 grams of angelica slices, 10 grams of scallops, 10 grams of wolfberry, 10 grams of red date slices, 15 grams of mushroom slices, 15 grams of ginger slices, and 20 grams of shredded onion from the opening of the abdominal cavity, and then evenly spread a layer of adjusted marinade on the skin, take each tin foil and brush it with thin oil, sprinkle a little onion shredded on the bottom, put the chicken on it, wrap the tin foil and wrap it solidly, and store it in the fresh-keeping refrigerator for 5 hours to make it fully flavored.

4.Before starting the meal, preheat the fire in the kiln, wait for the temperature of the oven to rise to 350C, put in the marinated chicken, close the door of the oven, keep it at this temperature for 25 minutes, and take it out after it is fully cooked.

This chicken cooked processing tool, with the oven and oven can be, home to do there is an oven that is.

Kiln chicken, as the name suggests. Build a hollow kiln with mud blocks and tiles, heat the soil clods, throw the prepared ingredients into the soil pit and bury them, and heat the food by baking the high-temperature soil clods in the soil. The moment you open the tin foil when it's done, you get a smell of all kinds of food.

Before controlling the kiln, it is necessary to find a good site, dig a shallow soil pit with a hoe, and then build it up with soil blocks or bricks and tiles. However, the kiln is a handicraft work, can be built in one go, and it should be a master who does not need to be reworked, and many inexperienced foodies often do not build a kiln for a long time. Thousands of high-rise buildings rise from the ground, build the kiln, the foundation of the kung fu is very particular, the bottom is unstable, half of the brick, it becomes the kiln collapse.

The last process is to close the mouth and seal the top of the cellar. It is also a test of the level, and it is necessary to gradually close up, and the slope should not be too large. The selection of mud blocks should be well matched with large and small blocks, good masonry, small gaps, and natural closures in order to make a very beautiful kiln.

After the clay kiln is built, put firewood in the kiln and burn it vigorously until the clay tiles are burned red; The more the fire burns, the more fragrant the food comes out of the kiln. The preparation of the ingredients is also a top priority. Generally, the ingredients of the kiln are mainly chicken, pork ribs, sweet potatoes, eggs, etc.

The main dish is of course chicken, experienced friends will put a lot of effort on the chicken, the common practice is generally to marinate the ginger and other seasonings for a while and then wrap a layer of tin foil to control the kiln. Kiln sweet potatoes should be dug back in the ground and put aside for a period of time, so that part of the water can be removed, and the sweet potato sugar at this time is very pure, whether it is roasted or kiln, it is the sweetest.

Ingredients. 1 fresh chicken, 20 eggs, 10 corn.

Accessories. 10 grams of salt, 5 grams of ginger, 5 grams of green onions, 5 grams of garlic, 10 grams of shiitake mushrooms, 5 grams of soy sauce, 1 tablespoon of sand ginger powder, 1 tablespoon of five-spice powder.

The detailed practice of controlling the soil kiln chicken.

Wash the dried shiitake mushrooms with water, soak them in water in advance, cut them into shreds, add an appropriate amount of oil and mix well, which can make the shiitake mushrooms more tender and ready for later use.

Peel the ginger, wash it with water, slice it and set aside. Remove the roots of the old leaves of the green onion, wash it with water, and cut it into sections for later use. Peel the garlic cloves, wash them with water, and cut them into pieces for later use.

The most important thing is to clean the belly of the chicken when it is slaughtered and washed, so as not to taste impure.

Then stuff the washed chicken belly with shiitake mushrooms, garlic, green onion and ginger and other condiments, and the skin is smeared with soy sauce, ginger powder, five-spice powder, etc., and then smeared with a layer of refined salt, and then wrapped in tin foil.

Wrap the eggs in a paper towel, wrap them in tin foil, and soak them in a basin of water.

After sticking the corn with a paper towel, pick up the corn and wrap it in tin foil.

After the clod of dirt burns red.

Put the wrapped chickens, eggs, corn and other foods into the red-hot kiln.

Then the kiln is collapsed, and then a thick layer of earth or sand is wrapped around the outside of the kiln to prevent the heat from escaping. In this step, it is necessary to pay attention to prevent the tin foil from rotting and sticking to the chicken, you can properly thicken the tin foil, or cover an iron pot outside the kiln and then cover the sand.

After an hour or so, you can open the kiln to get the chicken.