Raw materials: one Sanhuang chicken (or wupitu Rooster). Seasoning: onion 3, ginger 3, cooking wine, pepper oil 10 g, sugar 10 g, sesame paste 10 g, ginger garlic juice 30 g, sesame oil 30 g, scallion 10 g, cooking wine 30 g, cooked white sesame 20 g, cooked pepper 50 g, red soy sauce 10 g, cooked peanut 25 g, vinegar 10 g, monosodium glutamate 25 G. Methods: 1. Clean up the slaughtered live chicken (you can buy the whole chicken in the supermarket, or ask the market staff to help clean up), remove the claws, head and buttocks. 2. Blanch the whole chicken in boiling water, remove and rinse with water.

Ingredients

One three yellow chicken
10g soy sauce
10 g vinegar
25g monosodium glutamate
Three sections of scallion
3 slices of ginger
30g cooking wine
15g mashed garlic
10 g zanthoxylum oil
10 grams of sugar
10g sesame paste
30g sesame oil
10g shallot
20G white sesame
50 grams of spicy oil
25g peanut powder

Directions

Step 1
Clean up the slaughtered live chickens (you can buy clean whole chickens in the supermarket, or ask the market staff to help clean them), and remove the claws, head and buttocks

Step 2
Blanch the whole chicken in boiling water, remove and rinse with water

Step 3
Wash the pot, put in enough water (no chicken), add scallion, ginger, cooking wine, boil to 70-80 degrees (about to boil), put in the chicken and scald for 10-20 minutes (depending on the size and texture of the chicken), so that the chicken is just broken, and keep turning in the middle, so that all parts are evenly heated

Step 4
Pick up the chicken and soak it in ice water. Drain

Step 5
Cut the chicken into pieces and put it on a deep plate. Remember to thin it soon. It tastes good

Step 6
Mix the seasoning according to the taste, pour it into the chicken, sprinkle with sesame, scallion and shredded peanut