When making honey-glazed hand-braised chicken, you first need to prepare some freshly slaughtered chickens. Do not eat some frozen chickens, which will affect the texture and are not easy to taste. You can put the chicken in when making it. Prepare some seasonings to marinate it first. It is best to make the meat tender so that it tastes better.

The first is slaughtering: cut off the trachea of ??a live chicken of more than 750 grams, drain out the blood, scald it with hot water of about 65 degrees Celsius, remove the chicken feathers, peel off the old skin of the legs, mouth and claws, and then Cut open from the buttocks, remove the internal organs, and drain away the blood;

The second is plastic surgery: cross the legs of the chicken, insert both claws into the abdomen, and cross the wings from the mouth, looking like a "duck floating on the water" ”;

The third is cooking and frying: coat the whole body of the chicken evenly with sugar color, then fry it in a boiling oil pan until the chicken body turns golden brown; the fourth is stewing the ingredients: before cooking Place an iron grate at the bottom of the pot to prevent it from being scorched. Then put the cooked chicken into the pot according to the tenderness. Add the soup to prevent the chicken from floating. When cooking, cook over high heat and simmer over low heat until the floating oil is released. , the young chicken is stewed for 6 to 8 hours, the old chicken is stewed for 8 to 10 hours, and the braised chicken is mainly stewed with the old soup from the original pot, and a new soup is prepared in proportion. The ingredients include pepper, aniseed, cinnamon, cloves, angelica, grass fruit, Sixteen kinds of tangerine peel, three naphthalenes, Amomum villosum, ginger, fennel, soy sauce, sugar, salt, etc. The braised chicken made in this way has a complete and beautiful appearance, a golden and translucent color, soft and palatable meat, and has the functions of appetizing, nourishing the kidneys, and helping The role of digestion.