Generally, the air-dried chicken sold in the market is raw, so the air-dried machine bought back should be cleaned again, chopped and steamed in the pot for about 30 minutes before eating. 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.

The practice of dried chicken

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.

General live chicken 15 kg to 2 kg, and the salt consumption is 0.035 kg to 0.04 kg. It is required to apply evenly, put more thick meat and less thin meat. 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 possible, you can freeze the salted air-dried chicken in the freezer and dry it when the weather is good.

Choose a chicken of that year, not too big, just about four pounds. Don't depilate after bleeding, take out the internal organs through a small incision in the anus, and don't get wet when slaughtering. Take 100g refined salt and stir-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 small holes in the chicken breast with a fine solder.

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, put it in a ventilated and dry place, and you can eat it in about 20 to 25 days. Just steam it again when cooking.