Ingredients: one Sanhuang chicken.

Marinade: 30g of salt, 8g of dried Zanthoxylum bungeanum, 5g of Angelica dahurica, 3g of star anise, 3g of cinnamon, and 3 slices of fragrant leaves.

Ingredients: 40g of ginger slices, 40g of apple slices, 30g of shallots, 30g of onion, 20g of garlic slices, 20g of orange peel, 20g of carved wine, 20g of oyster sauce, 8g of soy sauce15g, 8g of chicken essence, 5g of curry powder, 3g of ginger powder, 3g of pepper and 3g of thirteen spices.

1, eviscerate Sanhuang chicken, remove chicken feet from below the joints between chicken feet and chicken legs, remove chicken tips, and remove chicken esophagus, then clean them in clean water, take them out and drain them, and then tie a number of holes with toothpicks for convenience.

2. Soak a piece of dried lotus leaf with clear water in advance, remove it and drain it for later use.

3. Add 30 grams of salt, 5 grams of Radix Angelicae Dahuricae, 3 grams of Illicium verum and 3 grams of Cinnamomum cassia into the dry pot, stir-fry for two or three minutes with low fire, then add 8 grams of Zanthoxylum bungeanum and 3 pieces of geranium, stir-fry for about 1 minute with low fire, then take it out, and put it in a stone mortar or a cooking machine for later use.

4. Put the processed chicken into a pot, then evenly knead the chicken body including the abdominal cavity with 20 grams of broken salt and pepper, 20 grams of carved wine, 20 grams of oyster sauce, 8 grams of soy sauce 15, 8 grams of chicken essence, 3 grams of pepper and 3 grams of shisanxiang. After about 0/0 minutes of kneading, add 3 grams of Shajiang powder and curry powder. Finally, 40g of ginger slices, 40g of apple slices, 30g of shallots, 30g of shallots, 20g of garlic slices and 20g of orange peels are added, and these materials are crushed by hands, then the chicken is kneaded for a while, then these materials are stuffed into the abdominal cavity of the chicken, sealed with plastic wrap, and preserved in cold storage for 2 hours.

5. Take out the pickled chicken, first wrap it with soaked lotus leaves, then tie it tightly with cotton rope, then wrap it with tin foil, and then smear the tin foil with a good mud bar. The coating thickness is about 3㎝. Finally, sprinkle a little water, smooth the mud, put it in the oven, and bake it at 250 for 3 hours.