seasoning: cinnamon 1g white sugar 15g dried tangerine peel 1g star anise 1g magnolia flower 2g fennel seed [fennel seed]. 2 grams of salt, 12 grams of ginger, 2 grams of maltose, 2 grams of nutmeg, 3 grams of Amomum villosum, 2 grams of clove, 3 grams of Radix Angelicae Dahuricae, 3 grams of Amomum tsaoko, 5 grams of Zanthoxylum bungeanum and 8 grams of peanut oil, respectively < P > Practice of Fuliji roast chicken:

1. Choose 1 live chickens weighing about 1 grams each, slaughter them, drain their blood, scald them in hot water, remove their hair and wash them;

2. Make a small incision in the neck near the shoulder and take out the crop;

3. Cut a 5 cm long incision horizontally above the anus near the abdomen, and take out the internal organs;

4. break the sternum and wash it with water;

5. first, break the thigh bone with the back of the knife, and insert the two legs into the chicken's abdomen from the opening above the anus;

6. Then put the right wing through the slaughtered knife edge, so that the tip of the wing is exposed from the chicken mouth;

7. The head of the chicken is bent back and pinned under the chicken leg, with the left leg inward and pinned on the back

, in line with the right leg;

8. finally, spread the two chicken feet in the chicken abdomen and hold it against the chicken abdomen;

1. Slaughter 1 chickens by the above method for later use;

11. Hang other chickens in the shade and dry them.

12. Dip a brush in maltose and smear the dried chicken;

13. Spread it evenly, fry it in a large oil pan until golden brown, then take it out, and keep the remaining oil for other purposes;

14. put enough water in the cauldron, put all the spices (cinnamon, tangerine peel, magnolia flower, kaempferia galanga, clove, tsaoko, pepper, angelica dahurica, Amomum villosum, nutmeg, fennel seed and star anise) into a gauze bag, tie the bag tightly and put it into the cauldron;

15. Boil the water, then add sugar and salt to adjust the taste;

16. Put the fried chicken neatly into the pot, bring it to a boil with high heat, skim off the floating foam and cook for 5 minutes;

17. Turn the chicken in the pot up and down once, cover the pot, and cook over slow fire for 4-6 hours until the meat is rotten and deboned;

18. The marinade of boiled chicken should be properly stored and reused later, and the more old marinade is used, the more fragrant it is;

19. Take out the spice bag after the chicken is cooked, and put it in the next time when the chicken is cooked. Generally, it can be used for 2-3 times.

2. If a chicken can be cooked in casserole, the amount of spices should be reduced, and some marinade can also be used.

for more information about fuliji roast chicken, please see mint net food bank /shiwu/fulijishaoji.