Roasted chicken, also known as smoked chicken, is a traditional Chinese flavor dish. Part of the cooking method involves deep-frying the caramel-coated chicken and then cooking it in a brine made of spices. The finished roasted chicken is characterized by fresh and tasty meat, fat but not greasy and rotten but not scattered. Among the roasted chickens, Daokou roasted chicken is the most famous, which is rich in flavor, crispy and soft, salty and bland, cooked and rotten off the bone, fat and not greasy. It is made with a variety of valuable Chinese medicines, supplemented by aged soup, and its finished roasted chicken is brightly colored, shaped like Yuanbao, mouth Rui Fu, very therapeutic and health care functions. Live chicken ... 10, cinnamon ... 10 grams, sugar ... 15 grams, Chenpi ... 10 grams, star anise ... 10 grams, celery ... 2 grams, cumin ... 2 grams, refined salt ... 2 grams. g, refined salt ... 150 g, ginger ... 20 g, caramel ... 200 g, nutmeg ... 3 g, slices of Yamana ... 3 g, sand nuts ... 2 g, cloves ... 3 g, Angelica dahurica ... 3 g. 3 grams, Angelica dahurica ... 5 grams, grass berries ... 3 grams, pepper ... 5 grams, sesame oil ... 1500 grams of selection of about 1000 grams of each beacon chicken 10, slaughtered and drained blood, hot water, hot water, hair, washed, in the neck against the shoulder straight open a small mouth, take out the crop; Then wash the anal bone with water. Then first use the back of the knife to knock off the thigh bone, from the anus on the upper side of the opening of the two legs crossed into the chicken abdomen; then the right wing from the slaughter of the knife through the mouth, so that the tip of the wing from the chicken mouth exposed. The head of the chicken is bent back and pinned to the underside of the chicken's bladder, and the left bladder is pinned inward on the back, in a straight line with the right bladder. Finally, hold the two claws of the chicken inside the belly against the belly. With the above method will be 10 chickens slaughtered don't good spare.

Hang the chickens in a cool place, dry them out, and use a brush dipped in caramel to coat them. After evenly coated into a large frying pan deep-fried into a golden brown when fish out. Save the leftover oil for another use. Put enough water in the pot, put all the spices into a gauze bag, tie the bag tightly, into the pot, will boil the water, and then add sugar, salt, seasoning, will be fried chicken neatly into the boil with high heat, skimming off the foam, a little boil for 5 minutes, will be in the pot of chicken up and down once, cover the lid of the pot, and then switch to a civilian fire to cook for 4 ~ 6 hours to meat rotten off the bone so far. Cooking chicken marinade should be properly stored, and then used later, the more the old brine is used, the more fragrant. Spice bag in the chicken after cooking fish out, the next time to cook the chicken and then put, generally available 2 ~ 3 times. If you make a chicken available casserole, spice dosage discretion, you can also take some of the marinade to use.