Whole chicken, unhairing, eviscerating and washing. Drain again. If you feel that the water is not drained, dry all the water on the chicken with kitchen paper. There must be no water! Then wrap the chicken in oil paper, and be sure to wrap it in two or three layers.

Add coarse salt to the large saucepan, and pay attention to eating coarse salt. Then put the wrapped chicken in, and then bury the chicken with salt. Put water in the pot, cover the saucepan and put it in. After the fire boils, turn to medium heat and stew for 40 minutes. Be sure to stew for a long time, or you will worry that the chicken is undercooked. In the process of stewing, pay attention to the water in the pot and add supplements.

2. Chicken with black bean sauce

The whole chicken should be smeared with oil, salt and cooking wine and marinated for one hour. Put oil in the pot and stir-fry the marinated chicken. The main thing is to stir-fry the chicken skin until it turns a little yellow, and then put the ginger slices down and stir-fry together for a while. Half a bowl of soy sauce, add half a bowl of water and pour it into the pot. Bring it to a boil and simmer for 30 minutes. Pay attention to turn the chicken over during the stew to ensure the uniform color.

3. Zhanjiang poached chicken

Wash and drain the whole chicken, throw it into a pot of boiling water, turn off the heat and soak the chicken slowly. This can't be soaked for long, just about 20 minutes. Because you have to ensure that the chicken is tender and the skin is not broken, you don't have to worry about the blood of the chicken bones being boiled. If you really want to cook all the chicken bones, the chicken will look a little old and not delicious.