Taiwanese Snack Original Bucket Chicken
Overview
Bucket chicken is a famous folk snack in Taiwan. Bucket chicken snacks can be found in almost all food sales channels in Taiwan. It uses the principle of airtight stewing to make the food grilled without turning black, without charcoal ash, and very clean. In addition to this feature, when grilling bucket chicken, it can be grilled within a few meters. There is an original aroma of charcoal. This original aroma is very unique and difficult to describe. Many food lovers describe that they are intoxicated just by smelling it with their noses. The grilled ingredients have a unique taste. The biggest feature is that the skin is crispy, the outside is charred and the inside is tender. The taste is very unique. Everyone who has tasted it is very impressed!
Tags
Ingredients
Steps
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The appliance is an ordinary barbecue bucket, which can be made by oneself or purchased in the market;
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Add charcoal to start a fire
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Use a steel skewer or a meat softener to puncture the inside of the chicken; use a sprayer to fill the chicken with rice wine and spray the rice wine into the inside (5-8 times) and outside of the chicken (spray the chicken evenly); stir the salt and black pepper together, remember to apply the inside and outside evenly and marinate; if you have enough time to prepare, it is best to wrap it in a plastic bag and put it in the refrigerator to keep it fresh for more than 4 hours. The flavor will be better overnight (put it in the fresh-keeping layer of the refrigerator, do not put it in the freezer layer).
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Insert the marinated chicken into the multi-purpose grill with a stainless steel skewer from the intersection of the chicken's neck and chicken breast. Make sure the chicken is placed on the multi-purpose grill evenly, with the tips of the chicken wings pointing toward the inside so that the chicken wings will not burn. Then stuff the belly of the chicken with chopped green onions. Finally, place a small porcelain bowl on the stainless steel plate, put a little water in the small bowl, and add oil to the bottom of the chicken.
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Place the multifunctional grill with the chicken in the barbecue bucket so that the chicken is in the middle, and then cover the pot.
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After putting the chicken in the barbecue bucket, you can adjust the air vent to one-third of the way open and use slow fire to roast the chicken until it is done.
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It takes about 20 minutes for a 2-pound chicken, about 25 minutes for a 2-and-a-half-pound chicken, and about 30 minutes for a 3-pound chicken. When the time is up, use the hook to open the pot lid directly to check whether the chicken is semi-golden. If not, cover the pot and bake for about 5-10 minutes
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When the chicken is roasted to a semi-golden color, add charcoal, use a small fan to increase the firepower, and fully open the air vents to roast for 5-8 minutes. When the time is up, you can use the hook to take it out and eat it (you can touch it with your hands to see if the chicken skin is crispy).
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After taking the chicken out of the barbecue bucket, let it cool down for 3 minutes
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First, remove the 2 chicken legs. When removing the chicken legs, peel them from the inside of the chicken, not from the back, so that the skin of the chicken legs will not be torn. Next, remove the chicken wings, then remove the entire chicken neck. Finally, take the entire chicken body out of the multi-purpose grill. Separate the skin first, then slowly tear the chicken body meat into small pieces, put it on a plate, sprinkle with pepper salt or salt and pepper powder, and serve. The soup can be left to cook soup or used as a sauce for grilled abalone or grilled oysters
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Finished product pictures
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Finished product pictures
