The practice is the same as that of braised chicken in mud. Put all kinds of seasonings in the chicken, wrap it in tin foil and simmer it in the mud with fire. Because the kiln chicken is stewed, its water will not be lost. On the contrary, the fragrance of various seasonings will penetrate into the chicken, making the chicken very tender and delicious.

The so-called kiln chicken is a practice of chicken. It was cooked in a kiln with a small hot mud pit. The practice is to first stuff the washed chicken with red onion, rub the sauce with soy sauce, spiced powder and ginger powder, then wrap it with tin foil, put it in a red-hot mud cellar, stew it for half an hour, take it out, wipe the soil clean and tear off the tin foil.

Edible ingredients: Xichong kiln chicken, local chicken and fresh chicken.

Prepare a fresh local chicken, slaughter, depilate and wash it.

Add ingredients to taste and soak evenly.

The first step is to build a kiln.

After the kiln is built, remember to mend the small holes and seams in the kiln with small pieces of mud-this is necessary.

Step 2: Kiln combustion

The fire must be strong enough! So keep adding firewood to the kiln.

The third step is to wrap chicken.

Wrap the chicken tightly with tin foil first.

Wrap another layer of toilet paper outside.

Soak the toilet paper thoroughly with water.

Step 4: Remove fire and ash.

Step 5: After putting the chicken and sweet potato into the kiln, remember to seal the kiln door first.

Step 6: Dismantle the kiln.

Poke the upper floor of the kiln with a stick first, and then hammer all the mud with bricks.

Step 7, lift the kiln.

Wait patiently for about 30 minutes, then carefully pull open the mud and pick up the chickens one by one.

Step 8: Clean up the food.

Chicken wrapped in tin foil that has risen.

Clean up the chicken three times and two times.

Put it on the plate.

Step 9: Eat enough.

Step 10: Clean up the site. Leave nothing but memories.

Step 11: Tip: Don't forget to bring some "leftover" fruit home.