1. Slaughter the chicken, drain the blood, remove the hair, cut the knife from the chicken food bag, take out the internal organs along the chicken spine, wash the blood with clear water, and hang it in a ventilated place to dry.

2. Mix the soy sauce, sand tea sauce, barbecued pork juice, monosodium glutamate and Shaoxing wine evenly. Spread chicken all over your body. Smash garlic meat and put it into the abdominal cavity of the chicken, then transfer the head, neck and feet of the chicken into the abdominal cavity for sorting, first wrap it with10 * 40cm tin foil, and then wrap it with 40X60 kraft paper.

3. Build a kiln shape with pebbles (or brick corners). When the wood burns to the high temperature of the stone, exit the unburned wood and wrap the chicken in paper (the paper should be wet). Then pound the kiln stone, cover the pot for half an hour, take it out, peel off the kraft paper and tin foil, and put it on a plate.

Flavor characteristics:

According to legend, a long time ago, there was a scholar in Xiao Yun who went to Beijing to take the exam, and he was disheartened after he failed in Sun Shan. On my way home, I was robbed by bandits. Because the scholar's face is thin, I dare not beg from others. Hunger is unbearable. At this time, I just picked up a pheasant that was injured by a hunter, so I built a kiln with small stones to collect firewood and make a fire. I wrapped the pheasant in wet mud, barbecued it in a kiln, and peeled off the mud after cooking. This strange smell smells terrible. A whim, hopeless career, why not do business. So after returning to my hometown, I started an exclusive "kiln chicken". Because kiln chicken tastes unique, its meat is tender, its aroma is abnormal and its business is booming. In the past, roast chicken was repeatedly developed, improved and made more exquisite by chefs. Now we choose local chicken, add seasoning, wrap it tightly with tin foil, and then barbecue it in the kiln. The chicken cooked in this way is not only tender and delicious, but also golden in color and unique in taste.

Basic elements:

Choose live local chicken and spread the sauce evenly on the chicken. After curing for a period of time, chicken should be tightly wrapped in paper. (Xiao Yun Kiln Chicken Practice)