A hen, shrimp, diced chicken gizzards, lean meat, diced cooked ham, diced mushrooms, shrimp, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, onion, Jiang Mo, clove, star anise, kaempferia kaempferia, sesame oil and cooked lard.

Method:

1. Remove the naked chicken from its paws and ribs, tap both ends with the back of a knife, put its legs and feet in the jar, and marinate with soy sauce, Shaoxing wine and refined salt for one hour.

2. Take out the chicken, grind cloves and star anise, add kaempferia kaempferia and cardamom, and rub the chicken all over.

3. Put the cooked lard into a wok, stir-fry the onion and ginger until fragrant, and take it out. Then put the shrimps, diced chicken gizzards, diced mushrooms and diced meat into the wok, stir-fry the shrimps for a few times, add Shaoxing wine, soy sauce and white sugar, stir-fry until broken, let it cool, put it into the chicken belly, put the chicken head into the knife edge, and wrap it tightly under the armpit with pig net oil.

4. Put the chicken in the oven, bake it for about 40 minutes, take it out, seal the hole with wet jar mud, bake it for another half an hour, bake it on low fire for 80 minutes and bake it on low fire for 90 minutes. Take it out, knock off the mud, remove the rope, put the lotus leaf on the plate and pour it with sesame oil.

Features:

Roast chicken with wine and mud, original flavor, bright golden skin color, tender and crisp meat and fresh belly.