1. Soak the bought boy chicken in water for a period of time, and then rinse it in clear water. The belly of the chicken should also be rinsed. Some people don’t like chicken head and butt. After washing it, you can cut it with a knife. There are small animals in the house, so I stayed
2. Prepare the ingredients for the stewed chicken, soak the dried shiitake mushrooms in advance
3. Wrap the stewed chicken seasoning with gauze or pack it in a seasoning box. When this is delicious, you can take it out and throw away the seasoning residue, so you won’t be afraid of eating the seasoning in your mouth.
4. Stuff glutinous rice, three red dates, and three chestnuts in a clean chicken belly until it is almost full, not completely full, because the rice will become swollen when cooked, and the chicken belly will be sealed.
5. After stuffing the rice, I stuffed my chicken claws in my stomach to seal the stomach, and I was afraid that the rice would leak out, so I used jujube to block the gaps.
6. Put the lard in the pot to melt, put a few pieces of rock sugar in to melt and fry the sugar color, and pour it into the pot of stewed chicken, so there is no need to pour soy sauce.
7. Put the prepared chicken in a pot of cold water, put the ingredients (scallion, ginger, garlic, etc.) together with the seasoning packet, and then pour in the sugar-colored oil that has been fried, and start to simmer. , Because the boy chicken is small enough to put it down
8. Boil the pot after two hours, add some salt to taste, you can drink two bowls of chicken soup first
9. Pour the chicken soup and the chicken into the pot of the shabu-shabu, add some salt (shabu-shabu is more salty), add the right amount of chicken essence and pepper, open the fire, and the soup can be rinsed
Tips:When frying the sugar color, pour it into the stewed chicken pot after frying, otherwise the sugar will solidify when the oil cools
