Taiwan snack original barrel chicken

Taiwan snack original barrel chicken

Introduction:

"Barrel chicken is a famous folk snack in Taiwan. In Taiwan, barrel chicken snacks are sold in almost all kinds of food channels. Through the closed stewing and roasting principle, it makes the food not blackened, not stained with charcoal ash, and very clean. In addition to this characteristic, when roasting barrel chicken, there will be a kind of charcoal original flavor, which is very unique, hard to express, and a lot of beauty Food lovers describe that they are already drunk just by smelling their hearts with their noses. The stewed and roasted food has a unique taste. The biggest feature is that the skin is crisp, the outside is burnt and the inside is tender. The taste is very unique, and people who have tasted it are very impressed! "

Production steps:

Step 1: the appliance is ordinary barbecue bucket, which can be made or purchased in the market;

Step 2: add charcoal to make a fire

The third step: use a steel sign or loose meat device to puncture inside the chicken body. Spray the rice wine into the chicken body, spray the rice wine into the chicken's internal (5-8 times) and spray the outside (chicken body evenly); mix the salt with black pepper powder, and then apply it evenly to the inside and outside. If there is sufficient time to prepare, it is best to wrap it in a fresh keeping bag and put it in the fridge for 4 hours. Above, the flavor is better overnight (put in the refrigerator fresh-keeping layer, do not put in the frozen layer).

Place a little scallion on the bottom of the bowl. Place the scallion on the top of the bowl.

Step 5: put the multi-functional grill into the barbecue bucket, try to keep the chicken in the middle, and then cover the pot.

Step 6: after the chicken is put into the barbecue bucket, adjust the air hole to a third open state, and cook the chicken with slow fire first,

Step 7: about 20 minutes for 2 jin chicken, 25 minutes for 2.5 Jin chicken, and 30 minutes for 3 Jin chicken. When the time comes, use the pick-up hook to directly open the pot cover to check whether the chicken is half golden. If not, cover the pot cover and bake for about 5-10 minutes

Step 8: when the chicken is roasted to a semi golden color, then add charcoal, use a small fan to strengthen the firepower, fully open the air adjusting hole, and then bake for 5-8 minutes. When the time comes, you can take out the food with a pick (when you take out, you can touch the chicken skin to see if it is crispy).

Step 9: take the chicken out of the barbecue bucket and let it cool for 3 minutes

Step 10: first remove the two drumsticks from the inside of the chicken, not from the back of the chicken, so that the skin of the drumsticks will not be torn, then remove the wings, then remove the whole chicken neck, and finally remove the whole chicken body from the multi-function grill. First separate the skin, then slowly tear the meat into small pieces, and sprinkle pepper or salt and pepper on the plate . The sauce can be left for cooking or as a sauce for roast abalone or oyster

Step 11: finished product drawing

Step 12: finished product drawing

Materials required:

One fresh hen: about 2.5 Jin

Salt: a little

Rice wine: a little

Scallion: a little

Black pepper: a little

Precautions: 1. If white smoke starts to come out of the barbecue bucket, it will only take 5-8 minutes to complete the fire. 2. If you want to make the color of the roast chicken look more beautiful and delicious, you can spray the whole chicken with honey water (the ratio is water 10: honey 1) before the chicken is almost crispy

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original