Pickling in advance can make the taste better into the muscles, so it is generally recommended to marinate first.

Raw materials:

Chicken 1

Half an onion (for pickling)

5 ~ 6 slices of ginger (for pickling)

White pepper (for curing)15g

Appropriate amount of salt (for curing)

6 tablespoons of cooking wine (3 tablespoons for curing).

Octagonal 3 roses

Two cinnamon.

Two roses of grass and fruit.

2 ~ 3 tablespoons sugar

Soy sauce100g

50 grams of soy sauce

Proper amount of water

Steps:

1. Wash the chicken, add marinade and proper amount of salt, massage and refrigerate for 24 hours to taste.

2. Put one-third of the water into the casserole, add the remaining materials in turn, and boil.

3. Set the chicken before cooking. Break it from the chicken breast and break it into flat pieces by hand.

4. Put it into the casserole with the onion and ginger of pickled chicken, with the chicken skin facing up, stew for 20 minutes on low heat, and then turn over for 20 minutes.

5. Fire on both sides for another 5 to 8 minutes. Blow the pan with an electric fan for 30 minutes.