(1) Preparation of main ingredient chicken: The preparation process includes the following steps:

(1) Select chickens, using local three-yellow chickens or short-legged yellow hens as main materials, which are healthy and free from diseases and injuries, with a gross weight of about 1 ~ 1.2kg and no eggs;

(2) Slaughter: Slaughter the live chicken, drain the blood, soak the chicken in hot water at 60-70℃ before it cools, remove chicken feathers, cut the root of the chicken neck, take out the throat and esophagus, cut open the lower part of the chicken belly, take out the internal organs, cut off the chicken anus and rinse it with water;

(3) shaping: breaking off the middle part of the chicken feet by hand, inserting them into the opening of the lower part of the chicken abdomen for fixing, and then hooking the opening of the chicken neck with a stainless steel hook to dry the surface moisture of the chicken;

(2) The preparation process of the concentrated liquid of nectarine and astragalus seasoning is as follows:

(1) Material selection: fresh roots of Syzygium tomentosa or Castanea mollissima without pests and diseases are selected, washed with clear water, cut into small pieces or slices with a length of 2-3 cm respectively, and dried in the sun for later use;

(2) Preparing the above raw materials into concentrated solution: drying 80-90% by weight of dried Ficus hirta or Ficus hirta slices (segments) or dried Ficus hirta slices (segments) and 10-20% by weight of dried Ficus hirta slices (segments), washing them with clean water, then putting them into stainless steel pot or aluminum pot, and adding 5-6 times of the total raw materials at one time. Filter the liquid medicine with a double-layer emery cloth, place the filtered liquid medicine for precipitation 1 ~ 2 hours, then pour the precipitated clear liquid medicine back into the pot and heat it with open flame to concentrate. At first, it was heated with a big open flame to keep the liquid medicine boiling at a high temperature to accelerate the evaporation of water. In the later stage of boiling and concentration, concentrate with small fire, and constantly stir the liquid medicine to prevent the liquid medicine from scaling and burning. Boil and concentrate for 3-5 hours. When the specific gravity of the liquid medicine in the pot reaches1:1.08 ~1:1.2, stop concentrating, take out the concentrated solution while it is hot, put it in a stainless steel container, and store it in a refrigerator or freezer after cooling. Extractable concentrated solution per 100kg material18 ~ 20kg;

(3) Proportion and technology of ingredients of spiced chicken essence with five finger peaches and fig roots: the weight percentage of ingredients of spiced chicken essence is: concentrated liquid of five finger peaches or fig roots 20-40 1 chicken powder 28-40, refined salt 30-35 and essence 2-5. The batching process steps are as follows: (1) Firstly, the chicken essence powder and refined salt are mixed according to the batching ratio. Then, according to the proportion of ingredients, adding the concentrated liquid of the five-fingered peach or polygala tenuifolia or polygala tenuifolia into a blender, and uniformly stirring into paste to obtain a pasty five-fingered peach or polygala tenuifolia spicy chicken seasoning, which can be directly used; (2) You can also put the mixed spices in an oven, dry them at 70 ~ 80℃ 1 ~ 1.5 hours, and then take them out and cool them. (3) pulverizing into powder by a pulverizer, processing each fragrant chicken, wherein the dosage of seasoning is 35-45g, and the powder can be 28-36g, and sealing and packaging with a packaging bag, thus obtaining the finished seasoning product of Wuzhimao fragrant chicken or Milk Mugen fragrant chicken or Wuzhimao milk mugen fragrant chicken;

(3) The production process of Wuzhitao or polygala tenuifolia spicy chicken is as follows:

(1) Take about 1 kg of white striped chicken 1 chicken, prepare it for later use, and dry it;

(2) taking 35-45g or 28-36g powder of the prepared spiced chicken with five-finger peach or milkweed root;

(3) Rubbing: blending the prepared spiced chicken with the five-fingered peach or milkwood root or the five-fingered peach and milkwood root with appropriate amount of boiling water, and rubbing 1/3 spiced chicken inside and outside the chicken to make the spiced chicken permeate into the chicken, and the surface moisture is slightly dry;

(4) Baking: put the chicken with spices for the first time in a 750-watt microwave oven, bake it for 6- 10 minutes with medium and high power, bake it for 3-5 minutes, take it out, turn it over and put it in the microwave oven for 3-5 minutes, take it out and cool it;

(5) Frying: Pour pure peanut oil into the pot, and the amount of oil is appropriate to immerse the chicken. When the chicken is heated to the oil temperature of 160 ~ 180℃ with naked flame, fry the chicken in the oil pan and turn the chicken at any time to prevent the chicken from burning in the pan and affecting the appearance of the chicken. When the chicken skin is golden, take it out and let it cool;

(6) Second seasoning rubbing: take 1/2 of the remaining seasoning of the fried chicken after the first rubbing, and then rub the chicken inside and outside again, with the same rubbing method as the first rubbing;

(7) Second baking: the chicken brushed for the second time is put into a microwave oven to bake at high power level for 6- 10 minutes, and the baking method is the same as the first baking, and then it is taken out and cooled;

(8) Third kneading: take the seasoning left by the second kneading, and knead the chicken body which has been roasted twice for the third time according to the method of the first two kneading;

(9) Wrapping the chicken body: wrapping the chicken body wiped for the third time with gauze paper wrapped with baked salt, so that the chicken body is not exposed;

(10) Third baking: Put the wrapped chicken in a microwave oven and bake it with medium and high power. The baking method is the same as 1 and twice. After being taken out and cooled, it will be made into golden yellow, delicious, tender and unique in flavor.