Select qualified personnel.

Material selection: It is best to choose live chickens weighing about 3 kg, and those weighing more than 2 kg after cleaning ~

First, build a kiln.

Small earthen kilns can also be stuffed with four chickens weighing more than 2 kg at the same time.

Basically done, the gap should be blocked with pebbles to prevent the flame from spraying out, and the effect of retaining high temperature can also be achieved. After the production is completed, ignite at the bottom of the kiln.

Second, pickled chicken

Sauced chicken is rich in sauces, including essential onions, ginger and garlic, as well as natural fresh soy sauce and cooking wine. After the chicken belly is coated with special sauce, it is stuffed with mushrooms, medlar and ginger slices. Cooking wine not only deodorizes, but also enhances fragrance ~

Next, let it stand for 30 minutes to wait for curing. The raw chicken is already very fragrant at this time, and it will be even more fragrant after half an hour. Kiln chicken must be lotus leaf and tin foil.

Third, kiln chicken

Under the burning of dry firewood, the kiln soil gradually turns black, and the temperature can reach several hundred degrees. At this time, you can poke a hole in the top of the kiln and put the wrapped chicken into the kiln;

After the chicken is put away, beat the kiln with a shovel, so that the kiln soil will press on the chicken or collapse on it. Braised chicken time is also very particular. Not too long and not too early. Usually it can be done in half an hour. If you prefer friends with golden crispy chicken, you have to wait another 5 minutes ~

35 minutes, delicious kiln chicken is roasted now ~

The thick juice on the tin foil sizzled when it was clamped, and all the juice in the chicken's stomach flowed onto the tin foil ~

You don't know what a real kiln chicken is until you cut it open.