Accessories: ham100g, mushrooms (fresh mushrooms)100g, and scallops 50g.

Seasoning: cooking wine100g, soy sauce 25g, salt 3g, white sugar10g, monosodium glutamate 5g, green onion 5g, ginger 5g and lard (refined) 75g.

Characteristics of jar chicken: golden yellow, original flavor. The practice of jar chicken:

1. Clean the chicken, chop off its head and claws, tear off its bones, chop it into chunks weighing 50 grams, wipe it with a little soy sauce, fry it in a hot oil pan for coloring and take it out;

2. Cut the cloud leg (ham) into small domino pieces 12 pieces;

3. Peel the old meat from the scallop and put it into a bowl. Add the onion ginger and Shaoxing wine, steam it in a water cage and take it out. Remove the onion ginger for later use.

4. Heat the pan with oil, stir-fry the onion and ginger, stir-fry the chicken pieces, and cook with Shao wine, soy sauce, salt, sugar, monosodium glutamate and water;

5. After boiling, put the chicken pieces with soup into the jar, then pile the cloud leg pieces, mushrooms and scallops on the chicken pieces in three parts, cover them and stew them for one hour, then serve in the original cup.