Live chickens...10, cinnamon...10g, sugar...15g, tangerine peel...10g, star anise...10g, anise...2g, cumin...2g, refined salt...150g, Ginger...20g, caramel...200g, nutmeg...3g, kaempferol slices...3g, Amomum villosum...2g, cloves...3g, Angelica dahurica...5g, grass fruit...3g, Sichuan pepper...5g, sesame oil ...1500 grams
Folding production method
1. Select 10 Fengji chickens each weighing about 1000 grams, slaughter them to drain out all the blood, scald them in hot water, remove their hair and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. Then break the thigh bone with the back of the knife, insert the two legs into the belly of the chicken from the upper opening of the anus; then insert the right wing through the slaughtering knife edge, so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.
2. Hang the assembled chicken in a cool place, let it dry, and use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.
3. Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, and adjust To taste, put the fried chicken neatly into the pan, bring to a boil over high heat, skim off the foam, and cook for 5 minutes. Turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours. , until the meat is rotten and falls off the bones. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in again the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.