Five spice roast chicken

Overview

When it comes to roasted chicken, they are all purchased from outside. I have never made it myself. Today, I just imagined that the roasted chicken is really good. The bones are crispy, the meat is tender, and the aroma is mellow. It is not inferior to the roasted chicken bought in the store, both in appearance and taste. Ha. My family has another reserved dish. And I keep the soup I made this time in the freezer. If I make it next time, I will have the old soup. I will make a few more during the Spring Festival. As a New Year dish, it will be loved by the elderly and children, and it will definitely be popular.

Tags

• hot dishes
• home cooking
• aniseed
• cao guo
• cinnamon
• cooking wine
• lilac
• mushrooms
• onions
• three yellow chicken
• white sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Put the fried chicken into the spice pot and cook.

   

2. 2 Bring to a boil over high heat.

   

3. 3 Change to low heat and cook until the meat is rotten and the bones are crispy.

   

4. 4 Prepared five-spice roast chicken

   

5. 5 Main raw materials: three-yellow chicken (or white-striped chicken)

   

6. 6 Add water to boil the pepper aniseed, grass fruit, cumin, cloves, bay leaves, cinnamon, cooking wine, soy sauce, salt, and sugar.

   

7. 7 Wash the three-yellow chicken, remove the chicken butt, apply cooking wine and soy sauce on the chicken body and belly, and stuff with green onions, ginger, and mushrooms.

   

8. 8 Put the chicken legs into the chicken belly, seal with toothpicks and shape.

   

9. 9 Place the prepared chicken into a colander and fry in oil. (Put in a slotted spoon to prevent the chicken skin from sticking to the pan and falling off).

   

10. 10 While frying, add oil to the chicken skin until golden brown. (Be careful of oil splashing and burns).