Yao'an Air-Dried Chicken

Yao'an Air-Dried Chicken

　　Yunnan has a long tradition of making air-dried chicken in many areas, but the most famous varieties come from Yao'an County in northwestern Yunnan and Zhenxiong County in northeastern Yunnan. The dish is made using tender, plump young chickens, preferably capons weighing between 1.5 to 2.5 kilograms.

Processing method: After slaughtering the chicken, it is gutted with the feathers still on. The internal organs are removed, and each chicken is coated inside with a mixture of about 10 grams of star anise, 10 grams of black cardamom, 5 grams of white pepper, and 25–35 grams of salt (some recipes also include chili peppers). This mixture is rubbed all over the cavity, then the chicken is left to marinate for 1–2 hours. Afterward, the incision is sewn up, and the chicken is hung in a ventilated area to dry. Avoid exposure to rain or direct sunlight. It can typically be stored for around three months.

To serve, first remove the feathers, wash the chicken, and add seasonings. It can be steamed, roasted, stewed, braised, or cooked in soy sauce—each method offers a uniquely fragrant taste. When steamed, the whole chicken is often torn apart to eat, resulting in a delicious and distinctive flavor.

Yao'an air-dried chicken is highly nutritious. Per 100 grams of chicken meat (including skin), it contains 233 kcal, 24 grams of protein, and 13 grams of fat, along with a rich variety of vitamins and trace elements essential to the human body. Not only does air-dried chicken have a unique flavor and can be used to prepare a wide range of tasty dishes, but it is also easy to store and convenient to eat.