Chinese Food
Baked chicken in dry pot
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Cooking ingredients
Cooking Steps
Step1:Clean the oil, chicken blood, wash and drain. Add salt baked chicken powder. Dip some chives in the powder and smear evenly on the chicken inner cavity. Skin. Rub and massage for 5 minutes. Put the chives into the chicken belly and marinate for about 20 minutes (you can marinate more if you have time). The bottom of the pot is covered with chives (use the green part. Leave the green part for dipping). The chicken feet are bent and stuffed into the stomach. Put them in the pot. Pour rice wine.
Step2:Add the pot cover, heat it, turn on the fire first, and bake slowly when the gas starts to rise.
Step3:Today, the chicken has been baked for about 15 minutes. Poke the thickest part of the chicken leg with chopsticks. It's cooked without bleeding.
Step4:When the chicken is taken out and put in the cold, cut the chopped green onion, ginger and Shajiang. Saute them with hot oil. Add the chicken juice in the baked chicken pot. Add a little salt baked chicken powder. Adjust to the salt light. It becomes a dip dish.
Step5:Cut the chicken into pieces. Dish it. Open to ea
Cooking tips:The time of roasting depends on the size of the chicken and the size of the fire. About 15 to 20 minutes. If the time is too long, the chicken will not be smooth enough. If the time is too short, the chicken will not be cooked. The way to judge is that a chopstick can easily poke through the chicken. It's basically cooked. Another thing is to see the color of the cut chicken leg. The bright red inside is not ripe. The black is overcooked, and the dark red is just ripe. Use a pot with good heat conductivity, heat preservation and sealing to make this dish. The water content of the chicken itself, onions and steam formed by rice wine circulate in the pot. It is enough to bake the chicken well. Electric rice cooker should be OK. There are skills in making delicious dishes.
