Clay Pot Fruitwood Charcoal Roasted Chicken
Small free-range chickens marinated overnight in Orleans or bamboo salt spices roast over glowing lychee wood charcoal inside a heated clay vat. The skin crisps to mahogany while smoky fruitwood aroma perfumes every juicy bite.
Instructions
- 1
Today I saw that the small chickens the boss was selling were so beautiful, so I bought a few.
- 2
Clean the chicken thoroughly and drain the water. Marinate one with Orleans seasoning and another with bamboo salt seasoning. Add rice wine to each, along with ginger and scallions to remove the fishy smell, and also a little dark soy sauce and light soy sauce for flavor and color. Place them in a plastic bag and refrigerate to marinate overnight.
- 3
The next day, preheat the ceramic pot with fruitwood charcoal, place the skewered chicken in it with the skin side down first, then flip it over.
- 4
Covered with a homemade pot lid 😂 The fruitwood charcoal used is lychee wood 🪵
- 5
Occasionally look at the color changes.
- 6
It's smelling better and better.
- 7
Flip through it again.
- 8
Not bad, my mouth is watering all over 😋
- 9
Tear it open and start eating, soon only the bones are left.😆
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Ingredients
Main Ingredients
- Small native chicken2 只
- rice wine些许
- Orléans marinadeto taste
Auxiliary Ingredients
- Ginger and scallion些许
Seasonings
- Bamboo salt marinadeto taste
- light soy sauce些许
- dark soy sauce些许