The original chicken
By VicentaLakin
Porcupine chicken is a famous popular snack in Taiwan, with almost all kinds of food outlets in the Taiwan area. It bakes food in a closed form, without blackness, without charcoal ash, and clean. In addition to this characteristic, a few square metres of roasted chickens have the smell of charcoal, which is so unique that it is difficult to say. Many food lovers describe being drunk with their noses alone, with their food tastes unique, the most distinctive features of which are corrugated skins, fresh external corsets, unique tastes and impressive tastes
Recipe Recommendations
- A fresh hen
- salt a little
- rice wine a little
- green onions a little
- black pepper a little
Steps for The original chicken
1
(a) The equipment is a common barbecue can be made or purchased on the market
2
Fire with carbon
3
Plugged inside the chicken with a steel stamp or a pine cedar; sprayed the rice wine in the internal (5-8 times) with a mist into the chicken with a sprayer; mixed the salt bar with the black pepper powder, remembering that the internal and external coatings were evenly smoothed; and, with sufficient time to be prepared, it would be better to pack it in the fridge for more than four hours and have a better nighttime wind (invent the freezer layer)。
4
Plug a pickled chicken into a multi-purpose grill with a stainless steel stamp from the neck of the chicken and into the chest of the chicken, ensuring that the chicken is placed in a multi-purpose grill position so that the wings do not burn in such a way as to place the wings inside, and then fill the stomach of the chicken with broken onions, and then put a small tile bowl on the stainless steel plate, with a small amount of fresh water in the bowl and oil on the bottom of the chicken。
5
A multi-purpose grill with a good chicken will be placed in the grill as far as possible in the middle and will then be covered in the pan。
6
When the chickens are put in the kettle, the aerobics can be calibrated to one third of the open state with slow fire
7
Two pounds of chicken, 20 minutes, two and a half pounds, three pounds of chicken, 30 minutes. When it's time, just pick up the lid to see if the chicken's half-gold, or about 5 to 10 minutes on the lid
8
When the chicken is baking in a semi-gold state, it is added with a small charcoal fan to boost the fire and to open up the aerobic vents for five to eight minutes, and when the time has come, it can be picked up for food (the hand can be used to see if the chicken skin is flared)。
9
After the chickens are removed from the kettle, put it down for three minutes
10
First, when the chicken leg is removed from the inside of the chicken, the skin of the chicken leg will not be ripped apart from the chicken back, then the chicken wing will be removed, then the whole chicken neck will be removed, and the whole chicken body will be removed from the multi-purpose grill, the skin will be separated and the chicken flesh will slowly be eaten with pepper salt or pepper powder on the plate. Soup sauce can leave soup or a sauce for roasted abalone or roasted abalone
11
Completed Chart
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Completed ChartThe original chicken Make Tips
1. If white smoke starts coming out of the barbecue bucket, it indicates that the heat is strong; it will take approximately 5-8 minutes to finish from the moment the white smoke appears.
2. If you want the roast chicken to look more attractive and delicious, you can spray the whole chicken with honey water just before it gets crispy (ratio is water 10: honey 1).