Gushi Wind-Dried Chicken

Gushi Wind-Dried Chicken

　　Gushi Wind-Dried Chicken is a traditional and delicious food from Gushi County in Henan Province, with a long history. When winter arrives, many households in Gushi County can be seen hanging plump roosters or hens under their eaves. These birds look incredibly lifelike — this is the wind-dried chicken. It can be stored under the eaves for one or two months without spoiling;

　　Dishes made with this wind-dried chicken have both the flavor of fresh chicken and a unique aroma, making them extremely tasty.

　　Cooking Method: Air-drying | Flavor: Salty and savory

　　Main Ingredient: Chicken (1500g)

　　Seasonings: Chinese prickly ash (10g), star anise (6g), salt (15g), soy sauce (15g), vinegar (5g), sesame oil (15g)

　　Category: Henan cuisine | Nutritionally conditioning dish

　　Preparation Method

　　1. In the depths of winter, slaughter the chicken but do not remove the feathers, keeping them intact;

　　2. Make an incision under the chicken’s wing large enough to fit two fingers, remove the internal organs, wipe away any blood with a cloth, stuff an appropriate amount of Chinese prickly ash, star anise, and refined salt inside, then either tuck the chicken’s head into the opening or sew the incision closed with thread. Next, hang the chicken under the eaves to let it air-dry naturally;

　　2. After the chicken has been air-drying naturally for 15 days, take it down, remove the feathers, and it can then be used for clear stewing, steaming, or stir-frying;

　　3. If making a cold dish, steam it for about 60 minutes;

　　4. Shred the meat, arrange it on a plate, drizzle with mixed oil (sanhe you), and mix well before serving.

　　Cooking Tips

　　1. Gushi Wind-Dried Chicken can only be made in the depths of winter; making it in other seasons may lead to spoilage;

　　2. Using wind-dried chicken as a base, various cold dishes can be created, such as those seasoned with chili oil, ginger juice, or Chinese prickly ash oil;

　　3. The so-called “mixed oil” refers to a blend of soy sauce, vinegar, and sesame oil.

　　Taste Profile

　　This dish has a unique aroma, tender meat texture, and an excellent flavor.