Pingtung vendors offer unique ways of enjoying roast chicken
Pingtung vendors offer unique ways of enjoying roast chicken
2025-11-24
You’ve probably had roast chicken before, but you may not have had it like this. Roast chicken can be made in a variety of ways, each of which gives the meat a unique flavor. Today we will visit Pingtung to explore some local roasting methods, including teapot chicken, where the whole bird is placed inside a teapot-shaped clay kiln and cooked over charcoal. Another method is steel pipe chicken, in which the bird is skewered on a metal pipe and roasted using longan wood. Let’s take a look.
Multiple fresh chickens are skewered on steel pipes and roasted while spinning 360 degrees—the aroma is immediately mouthwatering. Known as steel pipe chicken, this is a method of roasting chicken that’s popular in Pingtung’s Jiadong Township.
Roast chicken vendor
It’s an open roasting style using longan or lychee wood charcoal. The juices stay sealed inside the chicken.
The chicken is dry marinated with Java olive leaves and other spices, and is skewered with a steel pipe that conducts heat to ensure even cooking. Carefully selected longan wood enhances the flavor. Another standout roasting method is teapot chicken.
A whole chicken is placed inside a teapot-shaped clay kiln, and firewood is burned underneath. The result is crispy skin on the outside and tender, juicy meat on the inside. Located along the Ping-E Highway, the restaurant is unmistakable with large teapots adorning its outer walls.
Customer
The meat’s not dry at all. It’s tender and the skin is crispy.
Customer
It might be due to the use of the clay pot. It’s crispy, and the aroma from the seasoning comes through more.
Roast chicken vendor
Roasting it over wood gives it a slightly smoky flavor.
We now visit a vendor in urban Pingtung, where each chicken is stuffed with the shop’s secret recipe and roasted using modern equipment, giving off an irresistible aroma. Every chicken comes out with golden, crispy skin that makes your mouth water.
Customer
I had it once, it was really good. The skin is very crispy.
Roast chicken vendor
We marinate the chicken for three days, flipping it each day. Then we air-dry it for a day before roasting. It’s a complex process.
With so many different roasting techniques, even the most discerning diner is likely to find something that suits their palate.
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走訪屏東烤雞料理 "茶壺雞.鋼管雞"烤出獨特風味
2025-11-24
同樣是烤雞，烘烤方式不同，都能吃出不同的美味。帶您來屏東探索各種烤雞，有將雞入茶壺形狀的甕窯中，再用炭火燒出來的茶壺雞。還有串在鋼管上，用龍眼木烘烤的鋼管烤雞等。一起來看看。
好幾隻新鮮烤雞串在鋼管上，360度旋轉烘烤，香味立刻撲鼻而來。這是屏東佳冬特殊的鋼管烤雞。
[[鋼管烤雞業者]]
“龍眼木炭或是荔枝木炭，開放式的烤法。它的雞精我們會鎖在裡面”
用茄冬葉等香料醃製烤雞，再利用鋼管導熱，讓每隻雞均勻受熱，精挑細選的龍眼木，成就烤雞好滋味，另外特殊的還有茶壺雞。
整隻雞放進入茶壺形狀的甕窯中，下方用木柴燒烤，將雞烤到外皮酥脆，肉質軟嫩多汁。屏鵝公路上的超吸睛的茶壺雞，吸引遊客慕名而來。
[[顧客]]
“吃起來雞肉不柴，又軟嫩，雞皮又脆”
[[顧客]]
“甕的關係吧，吃起來除了脆，調味的東西也會比較香一點”
[[茶壺雞業者]]
“用木柴下去這樣烤，會有一點煙燻的味道”
屏東的烤雞巡禮來到市區，雞身中塞入店家的特殊秘方，透過現代化設備烘烤出誘人香氣，每隻雞都是金黃油亮外皮，令人看了垂涎三尺。
[[顧客]]
“吃過一次，覺得很好吃，外皮很酥脆”
[[烤雞業者]]
“醃要醃三天，每一天還要幫它翻面，風乾要一天時間，才有辦法下去烤，所以我們工序很複雜”
各種不同的烘烤方法，賦予烤雞獨特的美味，每種都有死忠擁護者。
更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00
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