Urn Kiln Chicken 甕窯雞

[marvin8]

Can you watch these and tell me how and the ingredients they use to make this chicken?  I like the uniform color of the chicken.  I don’t understand Taiwanese.

 

Seems they:

 

1. poach chicken dark color liquid, What's in the liquid (e.g. water, soy sauce, green onions, red vinegar, star anise, etc . . .)?  How many minutes poach?

2. Cool off chicken in cold water.

3. brush chicken with liquid, What's in the liquid (e.g. soy sauce, maltose, vinegar, etc . . .)?t 

4. roast in urn 200 celsius, then lower to what degree? How long (minutes)?

 

http://www.youtube.com/watch?v=Jql_mlXdRcs

http://www.youtube.com/watch?v=nOueACwA9IY

http://www.youtube.com/watch?v=Vc2ZZ9qRd7Q

http://www.youtube.com/watch?v=LJaB0tUtWVc

 

I ilke to try and repeat this method at home in pot and oven. TIA

[GlorifiedRice]

wonder if you could use this

 

http://www.amazon.com/Char-Broil-TRU-Infrared-Oil-less-Turkey-Fryer/dp/B001HBI7D8/ref=sr_1_1?ie=UTF8&qid=1407972949&sr=8-1&keywords=oil+less+turkey+fryer

[dcarch]

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I ilke to try and repeat this method at home in pot and oven. TIA

 

I think it will be very difficult, or may be impossible.

 

1. You got to start with true free-range chicken, not just cage-free chicken.

 

2. You got to have a pot of aged stock that has been stewed none stop for many years.

 

3. You have to have a wood fired stove that bakes and smokes.

 

Seasoning is not the whole idea.

 

dcarch

Edited August 13, 2014 by dcarch (log)

[marvin8]

I decided to make the hainanese chicken (poach), dry brine for a day, then crisp at 550 degree oven (with water in the pan no smoke!.).  Working great.

 

Thank you for the replies and previous links.

 

marvin8

Edited September 22, 2014 by marvin8 (log)