Raw materials:

Wenchang chicken 1 (about 1500g).

Composition:

50g of old salt (/kloc-crude salt over 0/0 years old), 25g of chicken powder, 25g of monosodium glutamate, 5g of pepper and 5g of sugar.

Production method:

(1) Primary processing of chicken (same as above), air drying. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate for about half an hour.

(2) Put the chicken in a small bamboo cage with a round dish (used to deliver the juice) under the cage.

(3) Put the bamboo cage together with the round dish into a steamer for half an hour.

(4) When serving, cut the chicken into large pieces and pour the original juice. If possible, you can heat the chicken under the plate with an alcohol stove, and the effect is better.

Exercise 2

Raw materials:

1 chicken (about 800g), 2 slices of ginger, 2 strips of onion, Jiang Mo 100g, 50g of shredded onion, 30g of Shaoxing wine, a little sesame oil, 50g of peanut oil and refined salt 10g.

Method:

First, clean the chicken body and chicken cavity with refined salt, then pour Shao wine into the chicken cavity and shake it evenly, then add ginger and onion strips, steam them in a cage, take out ginger and onion, cut them into pieces and put them in a plate to reconstruct the chicken shape. Add oil to the wok. When the oil is boiled, pour the boiled oil on the shredded chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. As an accompaniment.