1 chicken, 2 shallots, 4 slices of ginger, 2 cups of water, 1 tablespoon of salt, 2 bottles of Shaoxing wine.

Second, the steps:

1. Slaughter the chicken, blanch it, take out the internal organs, cut the chicken skin around the ankle joint with a knife (to avoid the chicken skin bursting during cooking), and rinse it for later use.

2. enlarge the fire in the wok, put 2 kg of water, add chicken after boiling, remove it after the chicken skin is tight, and rinse it with water. Pour the soup from the pot into the basin, put another 4kg of clear water into the chicken, boil it over high fire, then move it to low fire for about 0.5h, take it out after cooking, put it into a container, pour the original chicken soup, submerge the chicken, and let it cool. Put cinnamon, star anise, ginger slices, onion segments and refined salt (20g) into a wok, pour the hot soup of the original cooked chicken, and after cooling, add the fragrant particles and mix well. Discharge the residue into brine with a fine cloth bag and put it into a container. Cut the paws, head and tail of the chicken in half, cut them from the ribs, and divide them into 4 pieces. Rub the chicken with 40 grams of refined salt, sprinkle with Shaoxing wine, stew it in a covered bowl for about 1 hour, take it out, soak the chicken pieces in a brine container, and freeze it in the refrigerator for about 3 hours.

3. When eating, cut the chicken into pieces with a length of 10 cm and a width of 6.5 cm, and then cut into strips with a length of 6.5 cm and a width of 1 cm. First, put the chicken pieces and head and neck under it, then cover the chicken strips on it and pour the original brine on it, and it becomes a drunken chicken (a good dish in summer).

Third, the finished product display: