Main Ingredients

Hen 1,500g

Seasoning

Salt

20g

Scallion

70g

Ginger

50g

Angle Anise

10g

Capsicum

10g

Wine

60g

Barrel Chicken

Barrel Chicken is a Kaifeng specialty dish, which is made of local high-quality Gyun hens and simmered in century-old soup. Golden color, fat but not greasy, tender and crispy. Ma Yuxing bucket chicken is Kaifeng's long-established traditional flavor food, now cooked and operated by Ma Yuxing chicken and duck store.

1. hen slaughtered, depilated, gutted, washed, chopped claws, remove the lower half of the wings of the large bone joints, from the right under the bladder to open a 4.5-centimeter-long crescent mouth, fingers inward thrust three ribs, index finger around the viscera stirred around the circle and then take out

2. and then from the neck after the openings, take out the crop, rinsed clean

3. two thighs from the root of the broken, tied with a rope!

4. anise wrapped in gauze

5. first part of the pepper and salt in the chicken belly, shake, so that salt, pepper walk evenly soaked

6. washed lotus leaves folded into 6 cm long, 3 cm wide block, from the mouth of the knife into the tail of the chicken propped up

7. broomcorn millet straw rod a head of the top of the lotus leaves, a head of the top of the chicken spine at the chicken propped up round

8. white brine soup pot on the fire, boiling skimming, first barrel chicken into the shabu shabu, tight skin, and then into the pot, into the star anise, yellow wine, green onions, ginger, soup boiled, moved to the fire on the simmering for half an hour or so, fish out that is