Clay Pot Roast Chicken

Clay Pot Roast Chicken

　　Clay Pot Roast Chicken is one of the famous dishes in "agritainment" cuisine.     

　　It is made by slaughtering and cleaning a chicken, removing the internal organs, and stuffing the cavity with seasonings such as garlic and shiitake mushrooms. The whole chicken, both inside and out, is coated with refined salt, then tightly wrapped in aluminum foil. When the tiles on top of the clay oven are heated until they turn white, the firewood is extinguished. The wrapped chicken is then placed inside the oven, which is subsequently collapsed. A thick layer of soil or sand is spread over the oven to prevent the heat from dissipating. Sometimes, to ensure the chicken doesn’t stick to the sand, an iron pot is placed upside down over the oven before covering it with sand. After about an hour, the oven can be opened to retrieve the chicken. Just slightly unfolding the aluminum foil will release an overwhelming aroma of the chicken. Unwrap it fully, and you’ll find a perfectly golden roast chicken before your eyes.

　　Because Clay Pot Roast Chicken is cooked by steaming, it retains all its moisture. On the contrary, the flavors of the seasonings thoroughly permeate the meat, resulting in tender, juicy, and flavorful chicken.