Chicken 1 chicken, 2 onions, 4 slices of ginger, 2 cups of water, salt 1 tablespoon, and 2 bottles of Shaoxing wine.

Second, the steps:

1.Slaughter the chicken, blanch it, gut it, cut the chicken skin around the chicken's ankle joints with a knife (to avoid the chicken skin bursting when cooking), and rinse it for later use.

2. Put the wok on a strong fire, put 2kg of clear water, put the chicken in after boiling, take it out after the chicken skin tightens, and rinse it with clear water. Pour the soup in the pot into the basin, change the other 4 kilograms of clear water, put it into the chicken, boil it with high fire, then move it to low fire for about 0.5 hours, take it out after cooking, put it in a container, pour the original chicken soup, submerge the chicken, and let it cool. Put cinnamon, star anise, ginger slices, onion segments and refined salt (20g) into a wok, pour the hot soup of the original cooked chicken, and after cooling, add the fragrant grains and mix well. Drain the dregs into bittern with a fine cloth bag and put them into a container. Cut the chicken's claws, head and tail, cut it in half, cut it from the ribs, divide it into 4 pieces, rub the chicken with 40 grams of refined salt, sprinkle Shao wine, stew it in a covered bowl for about 1 hour, take it out, soak the chicken pieces in a bittern container and freeze it in the refrigerator for about 3 hours.

3. When eating, cut the chicken into pieces with a length of 10 cm and a width of 6.5 cm, then cut them into strips with a length of 6.5 cm and a width of 1 cm. First, put the pieces of chicken, head and neck at the bottom, then cover the chicken strips on them, and pour the original bittern to make the drunken chicken (a good summer dish).

Third, the finished product display: