500g of native chicken, onion 1 root, ginger 1 0g, angelica 1 root, 3 Chinese yam, medlar 1 spoon, salt1spoon, sugar 1/2 spoon, and 3 spoons of rice wine.
Dot practice
1. Wash the chicken, cut it into pieces, blanch it with boiling water, take it out and drain it, and put it in a special aluminum foil bag for later use.
2. Wash the onion and ginger slices, and put them into the bag with the method of 1; Angelica sinensis, yam. And Lycium barbarum are also put into the bag made in the way of 1. Then add all seasonings, seal and wrap tightly (it can be tied tightly with stapler or cotton rope).
3. Shake the ingredients in the bag in the second method evenly, and steam them in a steamer for about 30 minutes.
Point nutritional value
The practice of earthen kiln chicken is to cover the earthen kiln first, burn the soil red, put the prepared chicken in, cover the soil and bury the sand to keep warm. So kiln chicken can't be cooked at home. In addition, the chicken can't be cut into pieces, but the whole piece, and the ingredients are forcibly stuffed into the chicken's stomach.