1, first of all, prepare 1 earth chicken, chicken age 270 days or more, chop off the claws.

2, after washing, add salt, cooking wine, scallions, ginger, spread evenly on the chicken body and inside the chicken belly, marinate for 12 hours at 4-8 degrees. This step of marinating can make the chicken more firm, and fresh flavor.

3. After marinating, wash off the surface salt with water to prevent the chicken from being over-salted.

4, the control of dry water chicken, put 80 degrees of hot water pot pre-cooking, this step is also called boiling water, it can effectively remove the blood, remove the fishy flavor, but pay attention to the temperature of up to 80 degrees, if the temperature is too high, the chicken will lose elasticity, the fresh flavor will also be lost. In addition to boil water do not have to add wine, ginger and so on, plus or not add the final flavor does not make a difference.

5, pre-cooked 10 minutes, the chicken out, control the chicken belly water.

6, followed by 10 degrees of cold water, dip cold 5 minutes, this step can make the chicken skin contraction, increase the elasticity of chicken;

7, chicken cooling, fishing out of the water, ready for the next step of the marinade.

8, ready to brine spices: 10 grams of pepper, 15 grams of dried chili peppers, 5 grams of anise, 5 grams of cinnamon, 2 grams of sand nuts, 2 grams of grass nuts, 2 grams of cardamom, 2 grams of cloves, 2 grams of Angelica dahurica, 1.5 grams of spices to speak of the rather less than more.

9, in addition to chili pepper, all the spices loaded into the spice bag, and then prepare 5 grams of turmeric, a moment to beat into powder use.

10, add 10kg of water to the bucket, add the spice packet and chili pepper, boil over high heat, then turn down the heat and cook for 20 minutes, then cool to room temperature.

11, in the basic white brine add 20 grams of ginger, 20 grams of green onion, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 50 grams of cooking wine, 5 grams of turmeric, salt in moderation, boiled over a low fire and simmering is the marinade.

12, the pre-cooked and cooled chicken into the marinade, micro-fire heating, maintain a water temperature of 80 degrees, every few minutes to lift up once, the control of the chicken belly of the hot water, so that the chicken heated more uniformly, this temperature is particularly important, if you cook with boiled water, cook out of the chicken will be softly spoiled not sinewy, and in addition, if at this time to smell the spice flavor is very strong, you can take out the spice packet, put in the refrigerator to freeze the next time! The next time you cook chicken and then use it.

13, cook at 80 degrees for 30 minutes, the time is up, you can use chopsticks in the chicken thicker place inserted, no blood seepage, indicating that the chicken is cooked.

14, fish out the chicken in the ice water to cool for 5 minutes. By alternating hot and cold, the chicken will be more sinewy and the skin is all crispy.

15, soak cold and control the water, use cold cooked oil to coat the chicken body, this step can make the chicken more flavorful, Guangdong white chopped chicken usually use peanut oil, it will be more fragrant.

16, the oiled chicken hang up, use a fan to blow dry the surface moisture, cool to room temperature standby.