How is kiln chicken made? How to make kiln chicken

The preparation of earthen kiln chicken is as follows:

1. 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 use.

2. 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.

3. Slaughter and wash the chicken, and the most important thing is to clean the belly of the chicken, so as not to taste impure.

4. Then stuff the cleaned chicken belly with condiments such as shiitake mushrooms, garlic, green onion and ginger, and smear the skin with soy sauce, sand ginger powder, five-spice powder, etc., and then smear a layer of refined salt, and then wrap it in tin foil.

5. After the eggs are glued to the water with a paper towel, wrap the eggs, then wrap them in tin foil, and soak them in a basin of water for a while.

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

7. After the clods are red, put the wrapped chickens, eggs, corn and other foods into the red-hot kiln.

8. Then collapse the kiln, and then wrap a thick layer of soil or sand outside the kiln to prevent the heat from dissipating. 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.

9. After about an hour, you can open the kiln to take the chicken.

Kiln chicken. It is a delicious and delicious Hakka dish in Guangdong, belonging to the Cantonese cuisine, kiln chicken is popular in Guangxi, Shenzhen, Huizhou, Heyuan, Meizhou, Ganzhou, and the practice is similar to salt-baked chicken.

It is famous as "Farm Stay."

one of the dishes; The practice of kiln chicken is to slaughter and wash the chicken first, then empty the abdominal cavity, stuff garlic, mushrooms and other condiments, and the inside and outside of the chicken body are smeared with refined salt, and then wrapped tightly with tin foil. Build a kiln, generally yellow mud blocks or tiles, extinguish the firewood when the tiles on the kiln are burned to white, put the wrapped chicken into the kiln and collapse the kiln, and cover the kiln with a thick layer of soil or sand to prevent the heat from dissipating. Sometimes, in order to ensure that the chicken does not stick to the sand, you can also turn an iron pot upside down on the kiln, and then cover it with sand, and you can open the kiln to take the chicken in about an hour.

Just open the corner of the foil wrap slightly, and the smell of chicken will come to your nose. If you open the whole tin foil, a golden chicken will be displayed in front of you.

Chicken. The so-called kiln chicken is a practice of chickens, which are cooked in a small hot mud pit "kiln". The method is to stuff the cleaned chicken belly into the shallots, and rub the skin with light soy sauce and five-spice powder.

Sand ginger powder and other sauces, then use tin foil.

Wrap it up, stuff it into a red-hot mud cellar, simmer for half an hour, take it out of it, clean the soil, tear the tin foil and serve. When putting it in the kiln, it is important not to scratch the tin foil, otherwise you will eat mud chicken later. Imagine this shiny gooseskin.

It's covered with mud and sand, and you can't get it off, which should be a lot of fun.

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:1Slaughter 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 try to stuff into the chicken belly, marinate for 1-2 hours, boil the banana leaves or lotus leaves with water, and dry, then it's time to dig the kiln!

2.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 (this is my practice of building a kiln, which is conducive to maintaining high temperature in the kiln, so that the chicken can quickly cook in the kiln), and then build the kiln layer by layer, build a pyramid-shaped capped kiln, it is completed, and the next step is to fire the kiln.

3.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!

Hello dear friends<>

Glad to answer 1Ingredients: fresh poultry, such as chicken, duck, goose, seasoning gas stove barbecue and a variety of ingredients, such as pepper, star anise, cinnamon, fennel, angelica, sand kernels, lotus seeds, sesame seeds, etc.; 2.

Cooking: Wrap fresh poultry in five-spice powder and evenly cooked oil, put it in the oven for about 20-25 minutes, and cut the opening when the pot starts; 3.Decoration:

Brush a layer of yellow paint on the kiln chicken, and put seasoning spices, stir-fried vegetables, and cold dishes in sauce on the decorative plate; 4.Condiments: osmanthus, sesame seeds and sand, sprinkled with green chives and red peppers; 5.

Serving: Arrange the roasted kiln chicken together, and the dishes are neatly arranged, representing family reunion and happiness.

The production method of 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 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 sand ginger juice, cooking wine, light soy sauce, dark soy sauce, salt and pepper all over the whole body of the chicken to make each part of the chicken better flavored. 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 After a child, put the bottom of the casserole into 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.

Kiss, the kiln chicken production method is as follows:1Put 1 gram of pepper powder in the basin, 1 gram of salt Juan chicken powder, 5 grams of 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) 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, so as to achieve the purpose of preliminary dispelling differences. 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, then evenly smear 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, put it into the fresh-keeping ice slippery oak and unpack it 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, the letter jujube can be used in an oven and oven, and the oven can be used at home, and the best commercial oven is used.