1 chicken, 3 slices of ginger, 2 shallots (cut into sections, not the tail), 1 teaspoon of Lee Kum Kee sesame oil, 1 half cup of Lee Kum Kee sauce chicken juice, 1 half cup of clear water.

Wash the fresh chicken. The size of the chicken should not be too big, 1 kg 2 is the best, and it should not exceed 1 kg and a half. Too small to eat meat, too big to eat coarse meat.

Add 1 tbsp oil, saute ginger slices and shallots, add black bean sauce and clear water to boil, put the whole chicken in the pot, cover the pot and cook with slow fire. Turn the chicken over every few minutes so that all parts of the chicken have color and taste. Cook for about 20 minutes, and the chicken will turn dark brown. Add 1 teaspoon of sesame oil, cover and then add.

Take out the chicken pieces, pour some juice or dip some juice in a small bowl.

The special meat is tender, crisp, fresh and fragrant. Fried chicken with lobster sauce and rose is a distinctive cold dish in Cantonese cuisine, which is very suitable for the taste of Shanghai residents, so it sells well. There are many ways to make lobster sauce chicken, each with its own merits.