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How do you make kiln chicken delicious and tasty?

Make ingredients: old hen, soy sauce, cooking wine, light soy sauce, pickled chicken powder, ginger, onions, dried sand ginger, carrots, shiitake mushrooms prepare a fresh old hen, wash it clean, put it in a large basin, and then pour some boiling water into it to scald the chicken skin to make the chicken skin shrink and taste more compact and smooth. After scalding and shrinking the chicken skin on both sides, you can control the dry water to remove it and begin to marinate it.

Garlic chicken, from the oil pan, saute garlic, onion fry, chicken nuggets with oil salt, soy sauce, bean powder good, and then into the oil pan frying, about time to turn again, cover and simmer for a long time, very good taste. I ate on the west coast and came back to cook the bowl.

Seasoning: apply appropriate amount of salt, pepper, five-spice powder, sand ginger powder and other seasonings evenly on the chicken to ensure that each part can taste. You can gently loosen some space between the chicken skin and the chicken so that the seasoning can penetrate better. Package: wrap the seasoned chicken in lotus leaves or bamboo leaves, which can increase the aroma of the chicken and help keep the chicken hydrated.

Grease: apply a thin layer of cooking oil to the tin foil, which can be butter or other vegetable oil. this step helps distribute calories evenly and makes the chicken more crisp. Baking preheating kiln: preheat the kiln to more than 200 degrees in advance to ensure that the temperature in the furnace is high enough. Place the chicken: put the wrapped chicken into the kiln and adjust the baking time according to the size of the chicken and the specific temperature of the kiln.

How is the kiln chicken made?

Materials: the main material of Guangdong kiln chicken is domestic chicken, and then prepare light soy sauce 6 grams, fish sauce 3 grams, cooking wine 4 grams, white granulated sugar 2 grams, peanut oil 2 grams, oyster sauce 2 grams, edible salt 3 grams. Clean the chicken, smear all the ingredients on the surface of the chicken, and then wrap the chicken in tin foil. Then use loess to build a clay kiln, there must be a mouth that can be used to burn the fire, and then burn the earth kiln red.

Ingredients: a native chicken, a roll of tin foil, two tablespoons of salt, a piece of ginger, a bottle of wine. Cut the clay into a kiln. A hole is left at the bottom of the kiln to make a fire. Enlarge the mud block below, put small mud block on top, and base the cone-shaped kiln with masonry layer in turn. After the kiln is finished, put firewood and burn it until it is red. In the process of burning the kiln, kill the native chicken and marinate it with ginger, salt and wine. After the kiln is hot, make a cut in the top.

Make ingredients: old hen, soy sauce, cooking wine, light soy sauce, pickled chicken powder, ginger, onions, dried sand ginger, carrots, shiitake mushrooms prepare a fresh old hen, wash it clean, put it in a large basin, and then pour some boiling water into it to scald the chicken skin to make the chicken skin shrink and taste more compact and smooth. After scalding and shrinking the chicken skin on both sides, you can control the dry water to remove it and begin to marinate it.

How do you make kiln chicken?

1. Practice: slaughter the chicken, remove the internal organs, put chopped ginger and garlic into the belly of the chicken, and stuff the feet and head into the belly of the chicken. Spread the seasoning on the surface of the chicken and marinate for 1-2 hours. Boil the banana leaves or lotus leaves in clean water to cool. Build a kiln, choose a suitable place and clean soil, dig a pit 3-10 cm deep, and then build a kiln layer by layer to form a pyramid-capped kiln.

2. The practice of Tuyao chicken is as follows: wash dried Lentinus edodes with clean water, soak in water in advance, cut into shreds, and mix well with appropriate amount of oil to make Lentinus edodes more tender and slippery. Peel the ginger, wash it with clean water and slice it. Scallions except the roots of old leaves, wash with clean water, cut into sections and set aside. Peel garlic cloves, rinse with clean water, cut into pieces and set aside. To kill and wash the native chicken, the most important thing is to clean the belly of the chicken so as not to taste impure.

3. About 50 minutes. A raw chicken, salt _ chicken powder. Build a stove. Pickled chicken. Smear the whole body of raw chicken with salt _ chicken powder evenly, and the belly of the chicken should also be smeared well. Wrap it in plastic wrap and leave it for one night. Then remove the cling film and wrap it in tin foil. After the stove is heated, put the chicken in. Push down the stove and bury the chicken. Bury the chicken for about 50 minutes and take it out. Take it out and eat.

4. Salt, onion. Steps: the chicken is pickled with all the ingredients and then wrapped in tin foil; the earth kiln is built with loess blocks, and there is an opening that can be used for fire; the earth kiln burns until it is red; the ashes in the earth kiln are dug out, and some of the red loess is crushed inside, put the wrapped chicken in, and then cover the rest of the red loess; then dig out the chicken, and the kiln chicken is finished.

What are the steps of the home version of the local kiln chicken?

1. Materials: the main material of Guangdong kiln chicken is domestic chicken, and then prepare light soy sauce 6 grams, fish sauce 3 grams, cooking wine 4 grams, white granulated sugar 2 grams, peanut oil 2 grams, oyster sauce 2 grams, edible salt 3 grams. Clean the chicken, smear all the ingredients on the surface of the chicken, and then wrap the chicken in tin foil. Then use loess to build a clay kiln, there must be a mouth that can be used to burn the fire, and then burn the earth kiln red.

2, charcoal fire or oven steps: clean the chicken: wash the chicken, remove the internal organs and residual feathers, and then dry the chicken inside and outside with a kitchen paper towel. Pickled chicken: spread salt, black pepper, five-spice powder, light soy sauce soy sauce, soy sauce, garlic, ginger, onion and cooking wine evenly inside and outside the chicken body to ensure that each part is pickled.

3. Teaspoon sugar appropriate amount of dirt or tin foil step: prepare the chicken: wash the chicken, remove the internal organs, cut off the chicken feet and heads, and then dry the chicken inside and outside with a kitchen tissue. Pickling: in a large bowl, mix sliced ginger, garlic cloves, green onions, southern milk, light soy sauce, soy sauce, cooking wine, five-spice powder, salt and sugar to make marinade. Apply the marinade to the inside and outside of the chicken and make sure that each part is applied evenly.

4. steps: the chicken is pickled with all the ingredients and then wrapped in tin foil; the earth kiln is built with loess blocks, and there is an opening that can be used for fire; the earth kiln burns until it is red; the ashes in the earth kiln are dug out, some of the red loess is crushed inside, the wrapped chicken is put in, and then the rest of the red loess is covered; then dig out the chicken, and the kiln chicken is finished.

Step I prepare two boy chickens, about 2 jin of one material ready, shiitake mushrooms soak in warm water. Dice the ingredients, pat the sand ginger and then cut the ingredients with light soy sauce, oyster sauce, five-spice powder, sesame oil and a little salt, stir and brush the chicken with soy sauce. Bend the feet into the belly of the chicken and put the ingredients into the belly of the chicken.

6. Practice: slaughter the chicken, remove the internal organs, put chopped ginger and garlic into the belly of the chicken, and stuff the feet and head into the belly of the chicken. Spread the seasoning on the surface of the chicken and marinate for 1-2 hours. Boil the banana leaves or lotus leaves in clean water to cool. Build a kiln, choose a suitable place and clean soil, dig a pit 3-10 cm deep, and then build a kiln layer by layer to form a pyramid-capped kiln.

Kiln chicken ingredient

1. Seasoning: light soy sauce (6g), fish sauce (3g), peanut oil (2g), oil consumption (6g), cooking wine (4g), granulated sugar (2g), salt (3g), onion (5g). Slaughter the chicken from the chicken food bag to the tail. Remove the internal organs, wash the blood with clean water, and hang it in a ventilated place to dry. Mix raw king, sand tea sauce, barbecued pork sauce, monosodium glutamate and Shao wine well. Smear the whole body of the chicken.

2. Materials: the main material of Guangdong kiln chicken is domestic chicken, and then prepare light soy sauce 6 grams, fish sauce 3 grams, cooking wine 4 grams, white granulated sugar 2 grams, peanut oil 2 grams, oyster sauce 2 grams, edible salt 3 grams. Clean the chicken, smear all the ingredients on the surface of the chicken, and then wrap the chicken in tin foil. Then use loess to build a clay kiln, there must be a mouth that can be used to burn the fire, and then burn the earth kiln red.

3. The curing formula of authentic kiln chicken the authentic pit chicken needs to prepare salt, light soy sauce, soy sauce, chicken powder, as well as white pepper, brown sugar, white sugar, oyster sauce and other ingredients, mix all the ingredients well, apply to the surface and interior of the treated chicken, then leave it still and marinate for 1 hour or 2 hours, then you can wrap it in lotus leaves and soil.

How does Shenzhen kiln chicken taste authentic?

In short, the key to Shenzhen kiln chicken lies in the pickling and roasting process. Marinate well to ensure that the chicken is full-bodied, and roast evenly to keep the chicken fresh and juicy. In addition, the crisp meat of kiln chicken is tender, golden and fragrant, so we should pay attention to the control of heat and time in the roasting process to avoid being burnt or undercooked. Following the above steps, you can try to make authentic Shenzhen kiln chicken at home.

Wash the chicken, remove the internal organs and feathers, and drain the water with a kitchen paper towel. (2) evenly apply appropriate amount of salt and five-spice powder to the chicken to taste. (3) stuffing minced garlic, sliced ginger and onions into the belly of the chicken to increase the aroma. (4) mix light soy sauce, laodan, honey, cooking wine, sugar and the right amount of water to make marinade. (5) smear the marinade evenly on the surface and inner cavity of the chicken so that the chicken can fully absorb the flavor of the seasoning.

Pickled chicken: spread salt, white pepper and five-spice powder evenly inside and outside the chicken body. Then insert sliced spring onions and ginger into the chicken cavity and pour cooking wine to taste it. Color: mix light soy sauce with soy sauce and apply it evenly on the chicken skin with a brush to form a golden color when baking. Dry: it will take about half a day to hang the pickled chicken in a ventilated place and let the skin dry naturally. If conditions permit, you can leave it in the refrigerator for a stroke overnight.