Kiln chicken is a delicious Hakka dish in Guangdong, which belongs to Cantonese cuisine. Kiln chicken is popular in Guangxi, Shenzhen, Huizhou, Heyuan, Meizhou, Ganzhou and other places. Similar to brine chicken, it is one of the famous "farm dishes". The practice of kiln chicken is to slaughter the chicken clean, then hollow out the abdominal cavity, stuff it with garlic, mushrooms and other condiments, wrap the chicken with refined salt inside and outside, and then wrap it tightly with tin foil. Building kilns is usually yellow mud blocks or tiles. When the tiles on the kiln burned white, they put out the firewood. Put the wrapped chicken into the kiln and collapse it. Cover the kiln with a thick layer of soil or sand to prevent hot air from emitting. Sometimes, in order to ensure that chickens don't stick to sand, you can pour an iron pot on the kiln and cover it with sand. You can open the kiln to get the chicken in an hour or so. Just open a corner of the tin foil bag a little, and the smell of chicken will come to the nose. If you open the whole tin foil, a golden pheasant will appear in front of you.

chicken (as food)

The so-called kiln chicken is a way of chicken, cooked in a hot little mud pit. The method is to fill the washed chicken belly with red onions, and rub the skin with mixed sauce such as soy sauce, spiced powder and Jiangsha powder. Then wrap it in tin foil, put it in a red-hot mud cellar, stew it for half an hour, take it out, wash the soil, tear open the tin foil and eat it. Don't cut the tin foil when you put it in the kiln, or you will get mud chicken in the future. Imagine that this oily chicken skin is covered with sediment and can't be removed. How disappointing this should be.