Chinese Food
Dry roasted chicken in Kunbo casserole
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The casserole has the characteristics of ventilation, adsorption, uniform heat transfer, slow heat dissipation, etc. it can transfer the external heat energy to the internal raw materials in a balanced and lasting way. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent. The traditional casserole is not resistant to temperature change due to the problems of production process and raw materials. It is easy to crack and cannot be dried. The Kunbo casserole that I just started with has the characteristic of dry burning and quick cooling without breaking. It adopts a more perfect manufacturing process. The coefficient of thermal expansion is close to zero. The temperature difference between cold resistance and heat resistance is 700 degrees. So the casserole that is used to bake sweet potatoes and make a dry roast chicken or something doesn't need to worry about it breaking at all. Because I like to eat authentic food, I made a dry roast chicken with Kunbo casserole this time. I really enjoyed what is authentic.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken after buying it. After removing the head and feet, use kitchen paper to dry the water for use.
Step2:Put the pepper and salt in the pot. Stir fry over low heat. Wait until the pepper is fragrant and the salt is slightly yellow, then it will be filled.
Step3:Add in the black pepper and mix well, then evenly spread it on the chicken. Also spread it on the belly. Then massage the chicken and marinate it for an hour and a half.
Step4:Then put the ginger and onion in the chicken's stomach.
Step5:Put the grill in the casserole. The casserole is crisscrossed with two large sheets of tin paper and spread out of the pot.
Step6:Put the chicken in the casserole.
Step7:Bake in a large dry pot for 5 minutes. Turn the medium and small heat for 30 minutes. When the time is almost the same, poke with chopsticks. When the meat is very thick, it can be poked. Until the hands touch it slightly warm, the chicken can be taken out.
Step8:The tin paper is still clean after being removed.
Step9:The white circle at the bottom of the pot is even and smooth, white and flawless.
Step10:Here comes the real dry roasted chicken. The meat is very tender. When it's cooked, it's fragrant.
Step11:Is the color attractive.
Cooking tips:1. Tin paper is laid to prevent water and baking juice from entering the bottom of the pot and sticking to the pot. Therefore, it must be laid completely and extended to the edge of the pot. 2. The marinated chicken must be kept for a period of time. It's easier to taste. It doesn't need to be washed when it's cooked. It's directly put into the pot. 3. The time can be adjusted according to the size of the chicken. There are skills in making delicious dishes.
