How to braise whole chicken

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  1.Choose free-range chickens and let the boss kill them.Clean up after getting home, wash and control the water, dry the water and apply salt evenly on the chicken belly.

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  2.Five spoons of light soy sauce, one spoon of dark soy sauce, a little cooking wine, appropriate amount of pepper, evenly Coat the chicken body, add green onion and ginger pieces to the chicken belly, and marinate for more than 2 hours, turning it over to marinate evenly.

• 3.Put oil in the pot and heat it until it is 70% hot.

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  4. After the soy sauce on the chicken is basically dry, fry it in the pan (note that there will be oil splashing out) , take precautions) Turn over and oil evenly until golden in color.

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  5.Put ginger slices and scallions into the rice cooker to make a base.

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  6.Put the bottom oil in the pot, sauté the star anise, pepper, green onion and ginger over low heat until fragrant, turn to high heat.Add light soy sauce, cooking wine, and sugar.After boiling, add old soup (if you don’t have old soup, you can use stock + chicken stew bag instead).After boiling, adjust the taste.Just moderate saltiness.Put the whole chicken into the pot and pour the stewed soup over it.Press the pressure-free button to cook for half an hour, then open the lid and turn over, press the cooking button again for half an hour, turn off the power, and simmer in the pot for 1-2 hours.

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  7. Take it out and let it cool, the finished product is shown.