The practice of kiln chicken

The practice of kiln chicken is as follows:

1. Wash dried shiitake mushrooms with clear water, soak them in clear water in advance, cut them into shreds, and add appropriate amount of oil to mix well, which will make them more tender and smooth for use.

2. Peel ginger, wash it with clear water and slice it for later use. Remove the roots of the old leaves of onion, wash them with clear water and cut them into sections for later use. Peel garlic cloves, wash with water and cut into pieces for later use.

3, slaughter and wash the chicken, the most important thing is to wash the chicken belly, so as not to taste impure.

4. Then, the washed chicken belly is stuffed with seasonings such as mushrooms, garlic, onions, ginger, etc., and the outer skin is smeared with sauce made of soy sauce, ginger powder and spiced powder, then coated with a layer of refined salt, and then wrapped with tin foil.

5. After the eggs are glued with paper towels, wrap the eggs, then wrap them with tin foil and soak them in a basin filled with water for a while.

6. After the corn is glued with paper towels, put the corn on it and wrap it in tin foil.

7. After the clods burn red, put the wrapped chicken, eggs, corn and other foods into the red-hot kiln.

8. Then collapse the kiln, and then wrap a thick layer of soil or sand outside the kiln to prevent the hot air from emitting. In this step, attention should be paid to prevent the tin foil from rotting and sand from sticking to the chicken. We can thicken the tin foil properly, or cover it with sand in an iron pot kiln.

9. You can open the kiln to get the chicken in about an hour.