1. Thawing: Take the cooked roast chicken out of the refrigerator and put it in the freezer 1 to 2 hours until the chicken is soft.

2, cooking: you can boil the water first, after the water is boiled, put the roast chicken in the water for half a minute until it changes color, pick it up and stew it in a casserole. You can also pour more oil into the oil pan after thawing, heat it, put the roast chicken in, slightly smoke it, oil it, take it out and drain it after changing color for one minute. Add a little oil to another oil pan, add onion, ginger and garlic and stir-fry for a while until raw. Finally, add chicken pieces, season and stir-fry for a while, and then serve.

3. Steaming: The thawed roast chicken can be heated in a special container of microwave oven or steamed in a rice cooker.