哈尼族竹筒鸡
A Hani ethnic specialty from Honghe, Yunnan. Chicken marinated with spices, stuffed into fresh bamboo tubes and roasted over fire. The bamboo imparts a subtle fragrance to the tender chicken.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
90 分钟 min
Whole chicken
About 1.2kg, cut into pieces
Fresh bamboo tubes
20cm long, one end open
Ginger
Sliced
Garlic
Minced
Fresh chili
Chopped
Salt
Cooking wine
Sichuan pepper
Coriander
For garnish
Clean chicken, cut into 4cm pieces. Marinate with salt, cooking wine, ginger, and Sichuan pepper for 20 minutes.
Prepare fresh bamboo tubes. Clean inside with water.
Stuff marinated chicken into bamboo tubes. Add garlic and chili.
Seal the open end with banana leaves or foil.
Roast over charcoal fire, turning frequently, for about 50-60 minutes.
Remove from fire. Break bamboo, transfer chicken to plate. Garnish with coriander. Serve hot!
Cooking Tips