Chinese Food
Kunbo casserole roast chicken
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No oven, no carbon. The roasted chicken is delicious. After two days of fragrance, a friend sent the native chicken. While it's fresh, half stewed the soup. The other half baked it. No oven, no charcoal. Guess how else? You can 't think of it. The casserole I use. And it doesn' t add a drop of water. Just dry and bake like this. Compared with oven and charcoal fire, casserole roasted chicken has the advantages that it can firmly lock the flavor and nutrition of the chicken, and the water will not volatilize too much. The chicken is fresh and tender but not woody, and the juice is delicious. This casserole that can roast chicken can not be done by ordinary casseroles. It's a Kunbo casserole that can not be broken by dry burning and quick cooling.
Cooking ingredients
Cooking Steps
Step1:I've used half a chicken. Wash it u
Step2:Pepper, salt, fennel. Dry fry in the pot. Stir fry until the salt turns yellow. Pepper fragrance comes out
Step3:Cool in the air. Roll it with a rolling pin in a fresh-keeping bag
Step4:Evenly apply the chopped seasoning, ginger and scallion to the chicken. Try to apply them to all parts
Step5:Marinate for two hour
Step6:In the casserole, lay two pieces of tin paper crosswise. It's used to catch the oil and water dripping from the roast chicken
Step7:Put a three legged grill on the tin paper. The grill should not be too big or too small. It should be able to put the chicken into the domestic and stable frame. Put the cured chicken on the tripod
Step8:Medium heat for 50 minutes. Turn to low heat for half an hour
Step9:In the process of baking, the fragrance will gradually come out. The finished product is tender and juicy. It's very attractive
Step10:Finished produc
Step11:Finished produc
Cooking tips:There are skills in making delicious dishes.
