Materials: one Sanhuang chicken (about 1000)

g)

Spices: 3 grams of star anise, 3 grams of kaempferia kaempferia, 3 grams of cinnamon, 3 grams of fennel, 2 grams of fragrant leaves, and tsaoko 1.

Ingredients: Haitian essence: 1.8 liter per barrel, maltose 400g, yellow wine 200g, onion 30g, ginger 20g, garlic cloves15g, cooking oil 30g, and clear water100g.

The specific production method:

1. put tsaoko into spices and break them, then soak all spices in clean water for 10 minute, take them out and put them in a spice bag with 30g onion, 20g ginger and garlic cloves 15g for later use.

2, use a small pot or stainless steel basin, because the container is large, the marinade can not drown the chicken embryo.

Add 30 grams of vegetable oil to a small pot, heat it to 50% to 60%, then cook 200 grams of yellow rice wine, then put in a seasoning bag, then pour in 1.8 liters of Haitian essence, add 400 grams of maltose after boiling over high fire, stir and dissolve, and cook for a few minutes to completely volatilize the seasoning flavor, which is the sauce-fried chicken marinade.

3. Take the washed chicken embryo, replace it with the chicken head, put it in salt water, pour out the submerged part with a spoon and pour in the marinade. This step is scalding the skin to make the chicken skin taut and keep the shape and color uniform, then pouring the marinade into the abdominal cavity of the chicken, lifting it up again, and repeating this for 3-5 times to heat the abdominal cavity and outer layer of the chicken evenly, and then putting the chicken into the marinade. Add clean water, boil, cover the pot, turn off the fire, soak for about 10 minutes, and then take out to get the finished lobster sauce chicken.

Note: If there is no maltose, you can use 350g rock sugar instead, or 350g-400g yellow sugar. The marinade can be preserved for a long time, and only a little sugar and water are needed in the future. If you think the color is light, you can add a little soy sauce to color it.