Jingdezhen stewed chicken

Among the traditional dishes in Jingdezhen, there is a dish called “Clay Pork Chop Chicken”. This dish is full of chicken body, attractive color, fresh and tender chicken, fragrant and fragrant, and food-free.

According to legend, in the Qing Dynasty, the porcelain workers in Jingdezhen liked to peel the chickens into the hair and break the belly. Fill the chicken belly with minced pork and ginger, chopped green onion, sesame oil, salt and other condiments. Wrap it with lotus leaves and then The Shaoxing old wine is drenched into the porcelain clay. After mixing well, the tender chicken and the lotus leaf are wrapped in the porcelain mud containing the wine, and then the chicken is buried in the slag in the hot kiln just opened, and baked for ten hours. Left and right, you can take it out. Peel off the porcelain clay and lotus leaves and serve. This kind of pheasant, the chicken has crisp bones and is full of incense. Later, on the basis of the cooking experience of some of the restaurants in the town, a more advanced method of roasting was created, and the folklore of porcelain clay chicken was gradually upgraded to the most famous Jingdezhen. One of the traditional dishes.