Introduction

The chicken is tender and oily, and the aroma is fragrant.

Material

Ingredients: 2000 grams of hen,

Seasoning: 80g rice wine, 10g shallot, 10g ginger, 60g salt, 20g fragrant rice wine, 3g cinnamon, 2g star anise

practice

1. Slaughter the young hen, scald and shave the feathers, remove the internal organs, cut the chicken skin around the chicken foot joints with a knife, and rinse thoroughly;

2. Put the wok on high heat, add 2000 ml of water, boil it, put the chicken in, wait until the chicken skin tightens, take it out, and rinse with water;

3. Pour the soup in the pot into a basin and set aside;

4. Add another 4000 ml of water to the pot, put the chicken in, bring to a boil over high heat, then move to low heat and cook for about half an hour. When the chicken is cooked, take it out and put it in a container;

5. Pour in the original chicken soup to submerge the chicken body and let cool;

6. Add cinnamon, star anise, ginger slices, green onions and 20 grams of refined salt into the wok, pour in the hot soup used to cook the chicken and bring to a boil;

7. After cooling, add the fragrant glutinous rice and mix well, let it sit for a while, use a fine cloth bag to drain the glutinous rice residue, cinnamon bark, star anise, ginger slices, and green onion segments to form a glutinous rice marinade, and put it into a container;

8. Take out the chicken, cut off the claws, head and tail, cut it into two pieces, then cut it from the ribs, and cut it into four pieces;

9. Use refined salt to rub the chicken all over, then sprinkle with rice wine, place it in a covered bowl and simmer for about 1 hours, take it out;

10. Soak the chicken pieces in the marinade container and put them in the refrigerator to cool for about 3 hours;

11. When eating, cut the chicken into pieces 10 cm long and 6 cm wide, then cut into small strips 6 cm long and 1 cm wide;

12. When loading onto the plate, first place the pieces of chicken, head and neck, etc. on the bottom, then cover the chicken strips on top, and pour the original marinade on top;

13, the quantity per plate can be flexibly controlled as needed.