Features: Crispy on the outside and tender on the inside, fragrant and refreshing, with a unique flavor.

Comments on the trial production:

This chicken dish combines the flavor of the northwest and the western style sauce. It is crispy on the outside and tender on the inside, and has a good taste. But the marinating time of the chicken must be in place. This dish can also be made by frying. Keep turning while frying to prevent sticking to the pan.

Ingredients:

1 three-yellow chicken (weighing about 750 grams).

Seasoning:

50g each of green onion, ginger slices, garlic lemon juice, 10g salt, 20g rosemary powder, 50g rice wine, 150g freshly squeezed lemon juice grams, 300 grams each of white vinegar and red Zhejiang vinegar, and 50 grams of rock sugar.

How to make garlic lemon juice:

Ingredients:

2 fresh lemons, 100 grams of garlic, roasted cashew nuts, 80 grams of Japanese sake each grams, 2 grams of salt, 20 grams each of sugar and olive oil, 50 grams of cold water, and 500 grams of salad oil.

Preparation

1. Put fresh lemon into a juicer, add cold boiled water and squeeze into juice (about 150 grams); mince garlic and add to salad until 30% hot. Fry in oil over low heat until golden brown, take out and set aside.

2. Put lemon juice in the pot, bring to a boil over low heat, then remove from the heat and let cool. Add fried garlic, sake, salt, and sugar in sequence and mix thoroughly. Finally, add chopped cashew nuts and olive oil and mix thoroughly.

Preparation method:

1) Slaughter and clean the three-yellow chicken, add green onions, ginger slices, salt, rosemary powder, rice wine, and freshly squeezed lemon juice and marinate for 8 hours.

(2) Mix white vinegar, red vinegar and rock sugar into crispy water and set aside.

3) Cover the marinated chicken with crispy water and place it in a ventilated place for more than 3-5 hours until it dries. Place the chicken in a 200℃ oven and bake it until golden in color (about 35 minutes). Take out and mix the garlic lemon juice and serve.