Main Ingredients: One Sanshuang Chicken (about 1,000

g)

Spices: 3 grams of star anise, 3 grams of cannabis, 3 grams of cinnamon, 3 grams of cumin, 2 grams of allspice 2 grams of strawberry fruit 1.

Ingredients: one 1.8-liter bucket of Haitian Flavored Fresh, 400 grams of maltose, 200 grams of yellow wine, 30 grams of green onion, 20 slices of ginger, 15 grams of garlic cloves, 30 grams of cooking oil, 100 grams of water.

Specific production methods:

1, the spices in the fruits of the grass pat cracked, and then all the spices soaked in water for 10 minutes, fished out, along with 30 grams of green onion, 20 grams of ginger, 15 grams of garlic cloves, together with the spice bag, standby.

2, use a small pot or a small stainless steel pot to do it, because a large container, the marinade can not submerge the chicken embryo.

Add 30 grams of vegetable oil to a small pot, boil to five or six percent hot, cook 200 grams of yellow wine, then put the spice bag, then pour 1.8 liters of Haitian taste of fresh, high heat boil into the maltose 400 grams, stirring to dissolve, boiled for a few minutes, so that the flavor of the spices evaporate completely, that is, the soy sauce chicken marinade.

3, will deal with clean chicken embryo, hold the chicken head, change into the brine, with a hand spoon will not be able to submerge the part of the scoop marinade pouring, this step is scalding the skin, the purpose is to let the chicken skin tighten, to maintain the shape, coloring uniformity, and then let the chicken abdominal cavity into the marinade, and then put forward, and so on for 3-5 times, the purpose of letting the chicken abdominal cavity and the outer layer of the heat uniformity, and then put the chicken into the marinade, high Fire boil, small fire cook for about 8 minutes, and then add about 100 grams of water, the purpose of this step is to replenish the marinade in the evaporation of water consumption, otherwise it is easy to have a salty taste. Supplement into the water, high fire boil, cover the lid, turn off the fire, simmering bubble about 10 bells, can be fished out, that is, the finished soy sauce chicken.

Note: No maltose can be replaced with 350 grams of rock sugar, or 350-400 grams of yellow flake sugar. The marinade can be stored and used for a long time, and you only need to replenish a little sugar and water later. If you feel the color is light, you can add a little old pumping in the color.