Where is the famous dish of air-dried chicken?

Air-dried chicken, also known as Liu Huangshu Pozi chicken, is a traditional dish in Shilipu Town, Shayang County, Jingmen City, Hubei Province. This kind of chicken is easy to preserve, fresh, mellow, tender, suitable for all ages and deeply loved by local people.

According to legend, during the Three Kingdoms period, Sun Quan refused to unite Cao and Liu Bei, married his sister to Liu Bei, and placed Liu Bei and his wife in Shilipu outside Jingzhou. Because Liu Bei loves chicken, Sun Shangxiang invented many ways to cook chicken to satisfy Liu Bei's preference.

Among them, the air-dried chicken preserved in winter is Liu Bei's favorite, which is easy to carry when marching and fighting. The curing method of air-dried chicken has spread in people's homes so far and has become a favorite dish at banquets. It uses a unique pickling process, unique flavor, mellow and smooth, not oily or greasy, and has a long aftertaste, which is deeply loved by ordinary people.

The process from live chicken to air-dried chicken is: selecting live chicken, shaping, rinsing, pickling and air-drying. The amount of salt is very important when curing. Generally 1.5 kg to 2 kg of live chickens should be evenly coated with 0.035 kg to 0.04 kg of salt.

Put more meat in thick places and less meat in thin places, and the public can increase or decrease according to their own tastes; In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste. The curing time is about 12 hour.

After that, it is best to choose exposure. Sun for two or three days when the weather is good; If it is rainy, it can be placed in a ventilated and cool place. If conditions permit, you can freeze the pickled air-dried chicken in the freezer and dry it when the weather is good.

Choose a chicken of that year, not too big, about 4 kg. Will not shed hair after bleeding. Make a small incision from the anus to take out its internal organs, and don't get wet when slaughtering. Take 0/00g of refined salt/kloc-and fry it in a clean iron pan.

According to your own taste, you can add spices such as pepper and spiced powder and spread them evenly on the chicken from the inside out. You can drill some holes in the chicken breast.

Put a little salt in the mouth of the chicken head, and then it is best to wrap it with cereal grass or other natural plants. Finally, hang it in a ventilated and dry place and you can eat it in about 20-25 days. Just steam it again when cooking.