Half a chicken

2 octagons

Cinnamon 1 small pieces

Fennel 1 pinch

Zanthoxylum bungeanum 10 capsules

Cardamom 2 pieces

Amomum tsaoko 1 piece

3-5 slices of fragrant leaves

5- 10 dried peppers

One piece of ginger

5 shallots

5 grams of salt

Broth1000g

Old brine1000g

70-100g rock sugar

Boiling water100g

Salad oil 25g

-Steps-

1. Seasoning: 2 star anise, cinnamon 1 small piece, fennel 1 small pinch, pepper 10 piece, 2 cardamom nuts, tsaoko 1 piece, 3-5 pieces of fragrant leaves and 5-/kloc dried peppers.

2. Blanch the chicken in boiling water, then take it out, and rinse off the floating foam on the surface for later use.

3. Stir-fry the sugar color: 70-100g of rock sugar, 0/00g of boiling water and 25g of salad oil. Bring it to a hot pot and put it in an oil pan. Add rock sugar, turn down the heat and keep stirring. When the sugar solution changes from a big bubble to a small bubble until the small bubble slowly disappears, and when the sugar solution turns dark red, pour100g of boiling water and stir well, and it becomes a sugar color.

4. Wash the ginger and pat it, and wash the chives and tie it. Pour the broth, sugar color and old brine into the pot, add ginger, onion and salt, then add all spices, bring to a boil, and then slowly boil over low heat until the fragrance overflows, which is the fresh brine.

5. Put the processed chicken skin down.

6. Cover and cook until it boils again. Turn to minimum heat and stew for 40-60 minutes.

7. If the chicken is evenly colored and can be easily punctured with chopsticks, it means that the halogen is good and turn off the fire. Cover, let the chicken soak in the brine again 15-30 minutes, then take it out with chopsticks, cool it and cut it into pieces.