Jar chicken is a famous Han snack in Tengchong, Yunnan. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty. According to legend, it is related to Li Yong, the last emperor of the Ming Dynasty. In Tengchong local families, such food is indispensable! When the jar is opened, the fragrance is overflowing, and the chicken is placed in a big white plate. I saw that the chicken was golden, jade-like, beautiful and appetizing. The entrance is delicate, the skin is crisp and tender, the bones are crisp, the mouth is full of fragrance, and the aftertaste is endless. Tanzi chicken also has the function of promoting blood circulation and relaxing tendons because of the secret recipe of traditional Chinese medicine, which is especially suitable for children and the elderly. The fragrance of Tengchong jar chicken is always unforgettable! You can't taste it instantly when you are thousands of miles away. It's better to do it yourself and satisfy your appetite!

Composition:

1 smooth and tender oil chicken (weighing about 2.5kg), 100g cooked cloud leg, 100g fresh mushrooms and 50g scallops.

Seasoning: 900g crude oil (about 70g), cooking wine 150g, 20g salt, 6g monosodium glutamate, 5g onion ginger, 25g soy sauce and 25g sugar.

Exercise:

(1) Remove the fluff from the fried chicken, chop off the claws and head, remove the bones, chop it into large pieces (about 50g), apply a little soy sauce, put it in a frying spoon heated to 80%, and take it out after frying.

(2) Cut the cloud legs into domino-sized pieces. Scallop, stripped of old meat, put in a bowl, add cooking wine, onion, ginger and appropriate amount of water, put in a drawer and steam until cooked, and remove onion and ginger for later use.

(3) Stir-fry the onion and ginger with hot oil, stir-fry the chicken pieces evenly, cook the cooking wine, add salt, sugar, monosodium glutamate, soy sauce and a proper amount of water, and put the chicken pieces and soup into a jar after boiling.

(4) Immediately pile the cloud legs, scallops and mushrooms on the chicken nuggets in three parts, cover them, stew them on low fire for 50-60 minutes, and take them out.