Choose a qualified person

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 be achieved. After the production is completed, ignite at the bottom of the kiln.

Second, pickled chicken.

Pickled chicken is particularly rich in sauces, besides the necessary onions, ginger and garlic, there are also 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 and wait for 30 minutes for curing. At this time, the raw chicken was already very fragrant, and it was 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;

Slap the kiln body with a shovel after placing the chicken, so that the kiln soil is crushed or collapsed on the chicken. The time of braised chicken is also very particular. Not too long and not too early. It usually takes half an hour to cook. If you like friends of golden crispy chicken, you have to wait another 5 minutes ~

In 35 minutes, the delicious kiln chicken will be freshly baked ~

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

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