Jiaohua child chicken
By WhitneyMorar
Legend has it that in ancient times, there was a beggar who stole a hen. When there was a shortage of pots and stoves, he wrapped the chicken in mud, barbecued it in firewood, and then peeled off the mud after it was cooked. The taste of the chicken was extremely delicious. Later, this clay roasting technique was introduced to restaurants, and after continuous development and improvement, it has become a traditional and famous dish in Hangzhou. Making cowled chickens at home, using soil does not seem very sanitary, and the kitchen is dirty. You can use tin foil instead, which is simple and convenient.
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Jiaohua child chicken
1
A tender hen, slaughter, wash, and remove the internal organs.
2
Chop the ginger, onions, garlic, onions, and coriander well.
3
Spread the chicken evenly inside and outside with salt and five-spice powder, then add ginger, onion, coriander, soy sauce, and honey, and marinate the chicken for 4 hours.
4
Wrap the chicken in a lotus leaf and stuff ingredients such as ginger and onions into the chicken's stomach.
5
Wrap the chicken in two layers with tin foil.
6
Put the wrapped chicken into the oven, bake at 250 degrees for 30 minutes, and at 180 degrees for 2 hours.
7
Just cut the roasted chicken into tin foil and lotus leaves.
8
Delicious, juicy and tender Jiaohua chicken.