Kiln chicken is a delicious Hakka dish in Guangdong, which belongs to Cantonese cuisine. Kiln chicken is popular in Guangxi, Shenzhen, Huizhou, Heyuan, Meizhou and Ganzhou, and its practice is similar to that of salted chicken. It is one of the famous "farmhouse" dishes. The practice of kiln chicken is to slaughter and clean the chicken, then empty the abdominal cavity, stuff it with garlic, mushrooms and other condiments, cover the inside and outside of the chicken with refined salt, and then wrap it tightly with tin foil. Build a kiln, usually yellow mud blocks or tiles. When the tiles on the kiln burn white, extinguish the firewood. Put the wrapped chicken into the kiln and collapse the kiln. Cover the kiln with a thick layer of soil or sand to prevent the hot air from emitting. Sometimes, in order to ensure that the chicken doesn't stick to the sand, you can also pour an iron pot on the kiln and cover it with sand. You can open the kiln to get the chicken in about an hour. Just open the 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 paper, a golden pheasant will be displayed in front of you.

Chicken

The so-called kiln chicken is a way of chicken, which is cooked in a hot little mud pit. The method is to first stuff the cleaned chicken belly with red onion, rub the outer skin with sauce mixed with soy sauce, spiced powder, shajiang powder, etc., then wrap it with tin foil, put it into a red-hot mud cellar, stew it for half an hour, take it out, clean the soil, and tear the tin foil to eat. It's important not to cut the tin foil when you put it in the kiln, or you'll get mud chicken later. Imagine that this shiny chicken skin is covered with sediment, and it can't be removed. What a disappointment it should be.