Method of making roast chicken and ingredients are as follows:

Tools and materials: basin, pot, spatula, gauze, plate, plastic wrap, refrigerator, colander, chicken, water, cooking oil, honey, brine dry ingredients, cumin, dark soy sauce, salt, sugar, cooking wine, coriander leaves, tangerine peel, cinnamon, cloves, peppercorns, cardamom, Sannai, angelica, Grass Fruit.

1, you need to pick a chicken about two pounds, clean the outer skin and the inner cavity, there are fluffy also need to be properly removed, thoroughly dry the water, the whole chicken skin evenly smeared with honey, ready to fry in the pot.

2, add a large amount of oil in the iron pot, the oil burned to seven mature, the whole chicken coated with honey, gently into the pot against the surface of the oil, using medium-low heat, patiently frying until the whole chicken skin golden brown color, into the pot immediately after the lid, patiently listening, the pot spattering sound dissipated, before rolling.

3, deep frying the whole chicken, the need to use the brine dry ingredients ready, using a 10 cm wide gauze spread on the table, the recipe mentioned in the brine dry ingredients spread in the gauze, and wrapped up and tied up, while preparing two other four sides of gauze, wrapped in two parts of the cumin tied up, which is stuffed with chicken cavity seasoning with.

4, another pot, the pot add appropriate water, the bundle of dry ingredients thrown into the pot, add appropriate soy sauce, salt, sugar, wine, stirring evenly into the marinade, put aside.

5, after the deployment of marinade, another pot of chicken should be fried, as long as the deep-fried to the whole chicken skin browned golden, the meat will not be too tight, you can fish up the chicken, immediately thrown into the marinade to allow the chicken to cool down quickly, and at the same time, the green onion knots and bundled cumin stuffed into the inner cavity of the chicken.

6, the ingredients stuffed, lay the chicken flat in the marinade, you can open fire, high heat to bring the pot of marinade to a boil, turn to medium-low heat and simmer for 45 ~ 60 minutes, during the period from time to time to turn over, until the simmering to the point, you can cook the crispy roasted chicken fished out of the water control and dry, put into the dish, placed to cool.

7, cooled, wrapped in plastic wrap with crispy roast chicken, thrown into the refrigerator frozen chilled for a period of time, to the point of meals or want to eat, on the table can be tasted a skin ice cold and crispy, meat tender and smooth, burnt aroma of the crispy roast chicken it!