Air-dried Chicken

Air-dried Chicken

　　Many regions in Yunnan have a traditional history of making air-dried chicken, among which the air-dried chicken from Yao'an County in northwestern Yunnan and Zhenxiong County in northeastern Yunnan are the most famous.

The chicken is made from plump, tender young chickens, preferably castrated ones weighing between 1.5 to 2.5 kilograms. The processing method is as follows: after slaughtering, the chicken is gutted with its feathers still on, the internal organs are removed, and approximately 10 grams of star anise, 10 grams of black cardamom, 5 grams of white pepper, and 25–35 grams of salt are mixed evenly (some recipes also include chili peppers). This mixture is rubbed inside the chicken’s cavity and left to marinate for 1–2 hours. Then, the incision is sewn up, and the chicken is hung in a ventilated area to dry. Avoid rain and direct sunlight. It can generally be preserved for three months. When eating, first remove the feathers, wash it clean, and then prepare it with other ingredients—it can be steamed, roasted, stewed, braised, or braised in soy sauce, all yielding unique and delicious flavors. When steamed, the whole chicken can be torn apart and eaten, offering a rich and savory taste that is especially distinctive. Yao'an air-dried chicken is nutritious, not only possessing a unique flavor and being suitable for preparing a variety of delicious dishes, but also easy to store and convenient to eat.