1. Raw material treatment. Selecting a boy Sanhuang chicken, removing viscera and chicken feet, soaking in clear water for 3-4 hours, and removing blood stains.

2. Add coconut milk and marinate. Pickling base materials are: coconut essence 25g, white pepper 25g, rock sugar 100g, coconut milk 20 barrels (milky white, light taste), salt 240g and monosodium glutamate 250g, which are standard ingredients in the pickling barrel.

Every time 10- 12, the chicken can be marinated for more than 48 hours. Seasoning should be added on the basis of the standard ration according to the total weight of the chicken every time. Add salt 1 0g, monosodium glutamate10g, white pepper10g, rose juice10g, ginger juice10g and essence10g to every 500g of chicken. After pickling 8- 10g with marinade, it must be rehydrated.

Step 3: Iron. Take out the marinated chicken without washing the marinade, hang it on the bottom of the chicken wings with a roast hook, boil a pot of boiling water, pour the chicken evenly with a spoon, and then put the chicken in the boiling water pot for dozens of seconds before taking it out. If you scald a lot of chickens at a time, you should pay attention to the floating foam that gradually appears in the boiling water pot to ensure the cleanliness of the chickens.

4. air dry. Hang it on a hook, brush it with crispy water, hang it on a shelf, and blow dry the chicken skin with a horn fan. Blow it for about 8- 10 hours in winter, 4-6 hours in summer, and put it in an air-conditioned room or air-conditioned place in summer.

The production of crispy water: 4 bottles of Xinfeng white vinegar, 4 bottles of red Zhejiang vinegar, 4 bottles of maltose and a slice of lemon can be stored at room temperature.

Baking. Put the air-dried chicken into a preheated hanging oven, first roast it with medium heat, and adjust the angle of the chicken body. Every place has a different time for the burner. Roast chicken back 10 minute, roast chicken sides for 5 minutes, and roast chicken belly 10 minute. The chicken's tail is dripped with water and oil first, and cooked after the tail is dripped with clear oil, about 30-35 minutes.

6. production. When serving, fry the chicken in 50% to 60% oil for one minute, then take out the chicken and pour it into 70% to 80% oil temperature until the skin is crisp and golden and bright, then cut into pieces and serve with Thai chicken juice. It's delicious.

1. The seasoning must be stirred until it is completely melted, otherwise the chicken bottom will taste too strong.

2. When roasting, the fire should not be too big, otherwise the color of the chicken skin is too heavy, which will easily cause the chicken skin to turn black when frying.

3. When frying, the chicken skin bubbles, so it should be punctured with a needle in time.

4. When curing, put it in the freezer for cold storage, not freezing, otherwise the taste will be uneven.