Traditional Chinese Wind chicken: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Wind chicken. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1656 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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wind chickenRaw material formula Rooster or hen, salt, pepper or cinnamon.Preparation method The chickens are not fed 12 to 24 hours before slaughter and are only given water. In this way, the bleeding will be clean and the meat will be fresher.Bleed the throat, make a small cut in the crop, and take out the remaining food. Make a straight incision about 5 cm long under the cloaca and gouge out the anus at the same time. …

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