Practice one:

Main ingredients: hen (1500 grams) lard (400 grams)

Accessories: pork (lean) (100 grams) chicken gizzard (50 grams) shrimp (50 grams) mushrooms (fresh called chicken) (25 grams) ham (25 grams)

Seasonings: green onion (50 grams) sesame oil (50 grams) ginger (10 grams) soy sauce (250 grams) small onion (25 grams) cloves (5 grams) g) small onion (25g) cloves (5g) yellow wine (50g) salt (5g) nutmeg (1g) sugar (20g) sweet flour sauce (50g) star anise (3g) lard (refined) (50g)

Making process

1. lean pork washed, cut into cubes;

2. chicken gizzard washed;

3. ginger washed, minced;

9. Knocked off the back of the knife chicken wing bone, leg bone, neck bone, put into a bowl, add soy sauce, 25 grams of yellow wine, salt, marinate for 1 hour to take out;

10. Cloves, anise appropriate amount of each crushed into a minced, and add the nutmeg and well, rub the body of the chicken;

11. Wipe the chicken;

11. pot on high heat, scooped into the cooked lard, burned to 50 percent hot, into the onion ginger, star anise chicken stir-frying;

12. Then into the shrimp, pork, gizzard, ham diced upside down stir-frying, cooking into the 25 grams of yellow wine, 25 grams of soy sauce, sugar, stir-frying until the break, that is, for the stuffing;

13. to cool, the stuffing from the armpit of the chicken knife slit filled with Chicken armpit cut into the chicken belly, the chicken head into the cut into the two armpits each put 1 clove clamped, with lard tightly wrapped chicken body;

14. First wrapped with a lotus leaf, then cellophane, the outside of the package another layer of lotus leaves, tied with fine twine into a long round;

15. 3,000 grams of wine altar mud crushed into powder, add water and mix the mud wrapped around the chicken is about 1.5 centimeters thick, then wrapped in wrapping paper;

16. Wrapped in wrapping paper;

16. Put the chicken wrapped in mud into the oven and bake on high heat for 40 minutes, depending on the mud to dry out and crack, make up for the cracks in the mud;

17. Bake on high heat for another 30 minutes, then bake on low heat for 1 hour and 20 minutes, and finally bake on a light fire for 1 hour and 30 minutes;

18. Remove the mud and knock off the mud, unravel the rope and remove the lotus leaf, cellophane, and drizzle with sesame oil to be completed.

Practice two

Making ingredients

Tender hen a two kilograms, an onion, ginger, green onion, garlic, coriander 50 grams each, five spice powder, soy sauce, salt, olive oil, cooking wine, honey moderate.

Production process

1. tender hen a, slaughtered and washed, remove the internal organs.

2. Chop ginger, green onion, garlic, onion and coriander. Barking chicken 3. Use salt and five-spice powder to coat the chicken inside and out, then add ginger, onion and garlic, onion and cilantro, soy sauce, honey and cooking wine together, marinate the chicken for 4 hours.

4. Wrap the chicken in a lotus leaf and stuff the ginger, green onion and other ingredients into the chicken's stomach, then wrap the chicken in two layers of tinfoil.

5. Wrap the chicken into the oven, upper and lower heat 250 degrees baked 30 minutes, 180 degrees baked 2 hours on the line.

6. Cut the tinfoil and ruffles from the baked chicken.

Tips

1. The production of called chicken should be used in Yushan specialties, head small body, fat and tender three yellow hen, that is, yellow beak, yellow feet, yellow hair. Barking chicken 1 weighs about 1500 grams or so is good.

2. Use the back of the knife to break the wing bone, leg bone, neck bone, can not damage the chicken skin, to make the whole chicken skin intact.

3. In the net oil outside and then wrapped lotus leaf, is to prevent the chicken roasted, and increase the flavor of lotus leaf.

4. Wine altar mud wrapped bundled chicken, the mud spread on a wet cloth, about 1.7 cm thick, and then put the chicken in the middle of the mud, the corners of the wet cloth to pick up the tight package, so that the mud sticky sticky, and then remove the wet cloth, and then wrapped in wrapping paper that is completed.

5. In the simmering roast, some use the oven, while some use charcoal. If the charcoal fire simmering, generally put the chicken on the rack, close to the charcoal fire simmering, every half hour to turn 1 time, about 4 hours can be simmering cooked through.