Chengdu Mao Feng Chicken

Chengdu Mao Feng Chicken

　　Mao Feng Chicken is a traditional product from Chengdu with a long history. It is salt-cured and then air-dried, making it a type of cured meat. With its distinctive shape and delicious taste, Mao Feng Chicken is an excellent dish to enjoy with wine. The processing period for Mao Feng Chicken is generally from after the Winter Solstice to before the Spring Festival.

　　　　Ingredients: 100 kg of chickens with internal organs removed, 6–7 kg of salt, 1 kg of sugar, 200–300 g of prickly ash powder, 100 g of five-spice powder

　　　　Production Method: Make a small incision near the base of the chicken’s neck (close to the head), drain the blood cleanly, being careful not to soil the feathers, which could affect the appearance. Make another small cut on the back of the neck to remove the crop. Cut open a small opening in the chicken’s crotch area to clean out the internal organs, paying special attention to completely removing the lungs and both soft and hard windpipes to prevent spoilage. Wipe the inside of the cavity clean with a clean cloth. Then, based on the weight of the chicken after the organs have been removed, heat the salt until warm, let it cool, and mix it with sugar, prickly ash powder, and five-spice powder. Take a small handful of the mixture and stuff it into the chicken’s throat opening, then gently work it down the neck with your hand. Next, use a small knife to make a small cut in the thigh through the abdominal cavity (be careful not to cut all the way through to avoid damaging the skin), and stuff a small amount of the seasoning mixture into the seam. Rub the seasoning evenly inside the chicken’s cavity. After flavoring, place one or two pieces of dried charcoal inside the cavity to absorb moisture. Hang the chicken upside down to cure for 3–4 days (do not stack, to prevent brine from soiling the feathers). Then thread a hemp rope through the chicken’s nostrils and hang it in a cool, ventilated, and dry place. After about 10 days, it will be ready.

　　　　Serving Method: First, pluck the feathers dry. Fine hairs can be burned off—preferably using alcohol to ignite them to avoid scorching the chicken skin with an open flame. Then soak in hot water, scrape off any dirt, steam in a steamer until cooked, and allow to cool. Slice into strips or chunks, drizzle with sesame oil, and pair with wine to enhance the flavor—it has a unique taste.