Accessories: Tricholoma 10g cinnamon 5g clove 5g pepper 5g dried tangerine peel 5g Amomum villosum 5g galangal 5g star anise 5g fennel 5g angelica root 5g.

Seasoning: 5g ginger, 200g soy sauce, 5g maltose15g peanut oil, 300g each.

Practice of braised chicken in Texas:

1. Slaughter live chickens, depilate under the neck, peel off the old skin on the paws, cut a 3.3cm-long incision near the anus in the abdomen of the chicken, take out the internal organs and esophagus, cut off the anus, rinse with clean water, insert the left wing of the chicken from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth, and pin the right wing of the chicken on the back of the chicken. Then use the back of the knife to gently break the two thigh bones and cross them, put the two claws into the lower abdomen and dry the water.

2. Add 250 grams of caramel and water, stir well, and smear evenly on the chicken. Put peanut oil in the pot, heat it to 80% heat over medium heat, fry the chicken until golden brown, and take out and drain the oil.

3. Put the fried chicken in a pot, add clear water (it is better to spill the chicken), add medicine bags (cinnamon, clove, pepper, dried tangerine peel, Amomum villosum, kaempferia kaempferia, aniseed, fennel and angelica dahurica), ginger (pat with a knife), salt, Tricholoma, soy sauce, press the chicken with iron chopsticks, and set it on high fire.

For more information about Texan Braised Chicken, please check Mint.com Food Bank/Restaurants/Texan Braised Chicken.