What kind of delicacy is kiln chicken? How?

The main ingredient of the kiln chicken is the chicken, this delicacy has been passed down for a long time, it is a very famous delicacy, and now it is loved by many people, although the production method of the kiln chicken is relatively earthy, but the kiln chicken produced is indeed very delicious, and it will make people linger for a long time after eating. The production method of kiln chicken is simple, as long as you add some ingredients to the cleaned chicken belly, and then put it in the kiln to simmer.

Ingredients: 1 chicken, plantain leaf or lotus leaf, various seasonings (as you like), ginger and garlic, tin foil, etc.

Production steps: slaughter the chicken (the chicken is different from the feed chicken, if there is no chicken, the feed chicken can be), remove the internal organs, chop the ginger and garlic, put it in the belly of the chicken, coat the surface of the chicken with the prepared seasoning, the chicken feet, the chicken head is stuffed into the chicken belly as much as possible, marinate for 1-2 hours, boil the banana leaves or lotus leaves with water, dry, and then it's time to dig the kiln!

Generally speaking, it takes at least half an hour to build a kiln, first in the place where the kiln is to be built, according to the size of the kiln, dig a 3-10 cm deep pit, and then build the kiln layer by layer, build a pyramid-shaped capped kiln, it will be completed, and the next step is the kiln.

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.

4.When the kiln is finished, take out the remaining wood from the kiln, carefully put in the wrapped chicken, and put it in the middle of the kiln! The most important step is to hit the kiln, use a large wooden stick, crush the soil on the top of the kiln, and break all the soil little by little, remember to be sure to crush, this can make the chicken wrapped in the high temperature of the soil, after knocking the kiln, cover a layer of unburned mud over the knocked kiln, and cover a layer of mud The reason is to form a pressure cooker-like environment for the kiln.

Then, after 1 hour, you can dig the kiln, and you can enjoy the delicious food!

Buried in the soil to roast the delicacy 1、Chicken marinated with all the ingredients, then wrapped 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!

Cellar chicken is a very traditional delicacy, which is done by building a cellar and then burying the chicken in the cellar and roasting it over a fire.

Delicious food baked in the kiln pit! Kiln chickens are roasted at high temperatures in the kiln pits. The method of kiln chicken is also simple, lychee wood is put into the kiln pit in advance to form charcoal, and then the marinated chicken is wrapped in tin foil and put in the kiln pit for 18 minutes!

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.

Production process: 1 pot with 1 gram of pepper powder, 1 gram of salt Juan 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 homogenize into marinade.

2 Take a free-range chicken (about 1500 grams) that has been stocked for about 160 days, slaughter and cure 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 Shaoxing rice wine to achieve the purpose of dispelling the difference.

3 Stuff 5 grams of angelica slices, 10 grams of conpoy slices, 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, then evenly spread a layer of prepared marinade on the skin, brush each piece of tin foil with thin oil, sprinkle a little shredded onion on the bottom, put the chicken on it, wrap the tin foil and wrap it firmly, 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, keep this temperature for 25 minutes, and take it out after it is fully cooked.

Chicken (5000g).

Excipients light soy sauce (6g).

Fish sauce (3g).

Peanut oil (2 grams).

Fuel consumption (6 grams).

Cooking wine (4 grams).

White sugar (2 grams).

Table salt (3 grams).

Shallots (5g).

1. The chicken is marinated with all the ingredients and then wrapped 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 earthen 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 chicken, and the chicken kiln is ready!

Tips: The clay kiln must be burned red!

A kiln complex is recommended.

How to make chicken:

1. Slaughter the chicken and drain the blood, remove the hair, knife from the chicken food bag along the chicken backbone to the tail Take out the internal organs, wash off the blood with water, and hang it in a ventilated place to cool and dry.

2. Mix the light soy sauce, sand tea sauce, barbecued pork sauce, monosodium glutamate, and Shao wine and smear the whole body of the chicken. The garlic meat is broken and put into the abdominal cavity of the chicken, and then the head, neck and feet of the chicken are transferred to the abdominal cavity of the chicken and sorted out, wrapped in 10*40 cm tin foil first, and then wrapped in 40x60 cm kraft paper.

3. Use small stones (or brick corners) to build a kiln shape, burn the firewood until the stone is hot, withdraw the unburned firewood, put the chicken in the paper bag (the paper should be sprinkled wet) and then pound the kiln stone, then cover the pot lid and wait for half an hour, take it out, peel off the kraft paper, tin foil and put it on a plate.