Combat Chicken with Chili Sauce

Real Combat Chicken: Chili Sauce Dry Chicken

Chili Sauce:

HaiTian Seafood Sauce: 130g Minced Garlic: 60g Double-Bottle Head: 5g Chili Powder: 15g Cumin Powder: 4g

Marinating Salt:

Salt: 145g Flavoring: 150g White Sugar: 150g

Spice Powder:

Sichuan Peppercorn: 335g BaiZhi (White Basil): 85g GuiQi (Cinnamon): 50g BaiKuo (White Ginger): 35g XiangYe (Bay Leaf): 68g XiaoHuiXiang (Fennel Seed): 35g Makou (Nutmeg): 3 pieces XiangSha (Almond): 20g Baiguo (Star Anise): 25g

Making: Six Cockerels: 2.5 catties per bird

Soak the chicken, pierce the belly, dry it

Grind the spices dry, grind them into powder using a meat grinder

Rub salt all over the chicken, 85-90g salt per bird, rub extra on the back, stab the chicken legs and breasts several times

Apply the powder to the chicken, add 200g green onions, 200g ginger, 100g double-bottle head, marinate for 24 hours

Rinse off the powder, apply chili sauce, fix the bamboo skewers and blow dry for 1.5 to 2 days

Wash and add green onions, ginger, and cooking wine to steam for 40 minutes. Check the degree of drying

Steamed chicken, dry with white sugar, red sugar, and a little tea. Smoke. Let it smoke for 40-60 seconds, without leaks.