First course: roast chicken.
Ingredients: 1 Sanhuang chicken, onion, ginger, garlic, star anise, cinnamon, Amomum tsaoko, fragrant leaves, fennel, soy sauce, sugar and salt.
Production method:
1. First prepare a slaughtered rooster, cut off the nails and buttocks, then put the chicken into the chicken's belly, and then put the chicken wings through the chicken's mouth (such a chicken will be perfect in shape, not easy to spread in the later cooking process, and can maintain the tight taste of the chicken). After processing, evenly brush a layer of honey on the surface of chicken, and naturally dry it;
2. Then prepare the seasoning for roast chicken: 3 star anise, 8g cinnamon, 2 tsaoko, 4 fragrant leaves and 3g fennel. Wash all spices with warm water for several times to remove dust and impurities on the surface, and then put them into 1 spice bag for later use;
3. Then prepare some onions, ginger and garlic for later use, pour wide oil into the hot pot, pour the whole chicken when the oil temperature is 60% (pay attention to turning it over in the middle), fry the whole chicken until the surface is golden, and control the oil.
4. Leave a little base oil in the pot, add onion, ginger and garlic to stir fry until fragrant, then add a proper amount of water, then add 1 tablespoon of old base color, 1 tablespoon of soy sauce, 2 teaspoons of white sugar and 2 teaspoons of salt, then pour the marinade into a deep pot, put in a seasoning bag, put the whole chicken in after boiling over high fire, and continue to cook for 40 minutes on low fire;
5. The cooked roast chicken can be fished out after soaking in salt water for 30 minutes. Gently press the chicken with the back of the knife, and the chicken will easily spread out and then be torn into small pieces to enjoy.
The second course: sauce chicken
Ingredients: cockerel, onion, onion, ginger, star anise, fragrant leaves, cinnamon, soy sauce, soy sauce, rock sugar and carved wine.
Production method:
1. First, cut the onion into small pieces, cut the shallot into sections, slice the ginger, cut off the nails of the treated cock, put them in a cold water pot, boil the water in the pot, remove the floating foam, and then take out the cock and put it in ice water;
2. Pour the oil in a hot pan, add all the ingredients and stir fry while it is hot (the seasoning is not easy to be too much, otherwise it will bring the flavor of take the chicken itself), stir fry and pour into a deep pan, then add a bowl of chicken soup, 400ml soy sauce, 150ml soy sauce and a little rock sugar to the pan, mix in the soy sauce, bring it to a boil over high fire, cover the lid and cook for 20 minutes;
3.20 minutes later, add 1 spoon of carved wine or rose wine, then put the cock in the pot for 20 seconds and then pick it up, and then put it in the pot for 20 seconds and then pick it up. The lifting process needs to be repeated three times to make the surface color of chicken uniform;
4. Then put the chicken directly into the pot to soak, cover the pot and turn off the fire, and soak for 20 minutes to soak the chicken. After 20 minutes, open the lid and take out the fried chicken.
The third way: brine chicken.
Ingredients: 1 Sanhuang chicken, onion, ginger, galangal powder, salt and edible oil.
Production method:
1. First, cut the shallots into sections, slice the ginger for later use, add 30g of Jiangsha powder and 10g of salt into the bowl, and stir evenly (or you can directly replace it with salted chicken powder). Then evenly brush a layer of white wine on the inside and outside of the chicken (which can effectively remove fishy smell and enhance fragrance), and then evenly coat the mixed Jiangsha powder on the inside and outside of the chicken.
2. Take 1 and stuff the ginger and garlic into the chicken's stomach, then put it in a fresh-keeping bag for curing 1 hour or more. Take it out after pickling, brush a layer of cooking oil on the surface, brush a layer of cooking oil evenly on the bottom and inside of the inner container of the rice cooker (to prevent sticking to the pot), then spread ginger slices and onion segments, and then put the whole chicken (you can put more ginger slices and onion segments to prevent sticking to the pot);
3. Cover the lid, adjust the cooking function and cook for 50 minutes until it can be easily pierced with chopsticks, and then it can be taken out. Eating directly is very enjoyable.