The so-called secret recipe, different from the online recipe, is made by adding its own unique materials and adopting different cooking techniques after many experiments. I bought hand-torn air-dried chicken the other day. It's delicious. I have to develop a formula at home. After many attempts, we got today's formula. The hand-torn air-dried chicken made by ourselves tastes dry and fragrant, and the chicken skin tendon is elastic, not greasy at all, and it is especially simple to make, especially suitable for summer, and the taste is better than that bought. It's hot every day in summer, and it's over 30 degrees outside here. At first, I was worried that hanging outside for a day would go bad. It turns out that chicken will not go bad if it is dried outdoors in high salt for a day, so it can be safely eaten. It is convenient to cook in the oven. There is no need to fire every day in summer. Set the time and temperature and leave everything to the oven. There will be a prompt when it is ready (don't look at it when steaming). The cast iron pot attached to the oven is very suitable for cooking without water. This pot has a good water locking function, and the chicken inside is heated evenly. I like the heavy feel and red gradient of this cast iron pot, which looks particularly festive. If there is no steaming oven, you can steam it in a steamer, and the steaming time is the same. Steamer steaming can omit the step of brushing raw honey, but it is better to smoke it again after steaming and drying, so that the fragrance is more sufficient. Smoking can be done in an iron pot. Use a piece of tin foil, put a little sugar and tea on the tin foil, put the steamed air-dried chicken on the grate and smoke it. It can be taken out almost after coloring.

A scorching day

1 only 1800g

condiments

Pepper 1 tablespoon

40 g refined salt

Sugar 15g

Yellow rice wine 1 tablespoon

Ginger10g

2 teaspoons of spiced powder

1 tablespoon soy sauce

Honey 1 tablespoon

The secret recipe of butterfly tearing air-dried chicken

1

Slaughter the broilers, drain the water and prepare other materials.

2

Heat the wok and add salt and pepper.

three

Stir-fry the pepper with a small fire, and the salt turns slightly yellow.

four

Put the fried pepper and salt on the chopping board, cool it and crush it with a rolling pin.

five

Ginger is mashed in a garlic mortar.

six

Put salt and pepper, allspice, sugar, Jiang Mo and yellow wine on the plate.

seven

Grab it evenly with your hands.

eight

Rub the marinade inside and outside the chicken by hand and marinate for 10 minute.

nine

Tie the chicken feet tightly with a string, hang them in a ventilated place where the outdoor sunlight cannot be direct, dry them 1 day and take them off.

10

Wash the sun-dried chicken with clear water, control the internal and external moisture, put soy sauce and honey into a container and mix well, then brush it on the chicken skin with a brush, and brush it again when it is slightly dry.

1 1

Put the chicken in a cast iron pot and slightly reshape it (the chicken feet are bent into the abdominal cavity and the chicken neck is folded).

12

Cover the cast iron pan and put it in the steaming oven.

13

Select the baking menu, 170 degrees for 60 minutes.

14

Press the start button and the oven will start working until the program is completed. Take out the cast iron pot, take out the roasted air-dried chicken, air-cool, tear it into strips by hand and put it on the plate.