Barrel Chicken
Ingredients: 1500g hen
Seasoning: 10g pepper, 10g star anise, 20g salt, 60g rice wine, 70g green onion Gram, 50 grams of ginger
Features:
The chicken skin is yellow and bright, and the meat is tender and fresh.
Method:
1. Slaughter the hen, trim the feathers, remove the internal organs, wash, chop and remove the claws, remove the large joints of the lower half of the wings, and make a 4.5-inch incision under the right arm. Centimeter-long crescent mouth, point your fingers inward to identify three ribs, stir around the five internal organs with your index finger and take it out;
2. Open the opening at the back of the neck, take out the crop, and rinse it clean;
< p>3. Break the two thighs from the root and tie them with rope;4. Wrap the star anise with gauze;
5. First put some peppercorns and salt on the chicken belly inside, shake it to make the salt and pepper evenly soaked;
6. Fold the washed lotus leaves into 6 cm long and 3 cm wide pieces, stuff them from the edge of the knife, and hold up the chicken tail. ;
7. Use a straw stick to hold the lotus leaf on one end and the back of the chicken on the other to make the chicken round;
8. Put the white stewed soup pot on the fire, bring to a boil and skim the foam , first put the chicken in the bucket and rinse it, tighten the skin, then put it into the pot, add star anise, rice wine, green onions and ginger, bring the soup to a boil, move it to a slow fire and simmer for about half an hour, take it out and serve.
Key points for making bucket chicken:
1. Use fat and tender live hens to ensure tender and fragrant meat;
2. The knife skills should be careful and the buckets The appearance of the chicken is very important. The chicken should be made round before cutting.