Sanhuang chicken 1 only

Half a bottle of carved wine

Illicium verum 3 capsules

Zanthoxylum bungeanum 10 capsules

2 pieces of fragrant leaves

Amomum tsaoko 1 grain

Cardamom 2 capsules

Ginger 1 piece

Onion 1 knot

Appropriate amount of dried osmanthus

Proper amount of salt

-Steps-

1. Clear water, two soup bowls, star anise, pepper, fragrant leaves, Amomum tsaoko, cardamom, ginger and onion, boil together, add salt (slightly more salty than the soup) and dried osmanthus, cover and stew to give a fragrance. After cooling, filter, add Huadiao wine and mix well for later use. The ratio of water to carved wine is 3:1,and the specific concentration can be adjusted according to personal preference.

2. Prepare another pot, add water to half, add a few slices of ginger and appropriate amount of yellow wine, boil over medium heat, and put the whole processed Sanhuang chicken in. Immediately turn to the minimum firepower, cover and simmer for half an hour. During this period, the water surface in the pot must not bubble. Basically, the chicken is cooked with the temperature in the pot. The chicken meat cooked in this way is tender, and the skin is smooth and undamaged.

3. Cut the chicken into pieces and put them in a fresh-keeping box, and pour in the cool carved juice until the chicken is not eaten. After sealing, put it in the refrigerator and soak it for one night. Take it out before eating.