Chai chicken is soft and prosperous in cooking, tender and fragrant in meat, oily but not greasy. Generally made of wood or charcoal fire, it is very close to nature and is loved by many people.
In Chengdu, Kunming and other places, the application of biomass in urban areas violates the Law of People's Republic of China (PRC) on the Prevention and Control of Air Pollution. However, after years of development, charcoal fire has been used instead of firewood in Shenzhen, Guangdong and Fuzhou, Fujian, but it is still loved by many people.
raw material
One chicken, 200ml rapeseed oil, a small amount of ginger, garlic slices, peppers, etc. , 100g sauce, a variety of hot pot side dishes can be selected at will.
Feichang machinery equipment
Earth stove, wok, firewood or carbon.
Cooking method
abstract
Slaughter the chicken on the spot, cook it on a simple kitchen stove with firewood or charcoal fire, and then simmer it with water. [ 1]
Detailed process:
1, prepare in advance: a, slaughter the chicken and cut it; B, prepare seasoning c and corn flour in advance;
2. Add 200ml rapeseed oil until the oil is completely burned, put the cut chicken breast into the pot and fry it until it is light yellow, but it can't exceed 3 minutes;
3. Add a proper amount of pure grain wine, vinegar, sauerkraut and garlic, and stir fry;
4. Add the secret sauce and stir-fry until the fragrance goes out, but not more than 1 min;
5. Add blood, duck viscera, vegetables and fruits, paste corn buns, cover and suffocate for 3-5 minutes;
6. Open the lid and take it away.