When the litchi is ripe, it is guarded by the militia in the local village. Whenever the hunger is unbearable in the middle of the night, the militia has no conditions to cook.
Simply season the chickens coming from the mountains with salt and oil, burn the crocks commonly used in rural areas with the dry branches of litchi trees, then put them in the chickens and cover them with wooden boards to cook.
It is this simple cooking method that produces extraordinary taste effects by mistake under simple conditions. Nowadays, the old-fashioned litchi firewood roast chicken is generally selected from the ground chickens stocked by farmers, pickled with nourishing herbs and condiments, and naturally dried.
Litchi wood and charcoal were added to the earthen pot by the traditional production method, so that the whole roast chicken was cooked into crispy skin, smooth meat and delicious bone flavor. When served on the table, it is the top grade with a faint smell of litchi wood, which is especially good in the natural litchi forest.
Extended data:
The practice of litchi roast chicken:
1, wash the chicken and pick fine hair.
2. Pickling material: take 20kg of clean water, put it into 1 package of spices, wrap the spice package with gauze, salt 1 kg, monosodium glutamate, sugar 0.5kg each, onion ginger *** 1 kg, cooking wine 125g, boil and let it cool.
3. soak the chicken in salt water soup. Because the meat of chicken thighs and chicken wings is thick, it needs to be cut several times with a knife to taste better, and it should be refrigerated for two days.
4. Crispy water: maltose 1 kg, cold boiled water 16 kg, 0.3 kg of red Zhejiang vinegar and 4 kg of white vinegar.
5. Dry the marinated chicken until it is translucent, sprinkle crispy water all over the chicken, and then hang it in the wind to dry.
6. When the chicken is dry, prepare to burn it.
7. Add enough charcoal into the charcoal stove until it turns red and no smoke comes out. Insert a fork or iron into the chicken, put it on the fire and bake it for about 23 cm, turning it constantly until it is golden.