所需食材
- 整鸡1只（约1.5kg）
- 老汤或清水1.5L
- 生抽3汤匙
- 老抽2汤匙
- 冰糖30g
- 盐1.5汤匙
- 料酒3汤匙
- 八角3颗
- 桂皮2段
- 丁香5粒
- 草果1个
- 花椒1茶匙
- 小茴香1茶匙
- 葱段
- 姜片；炸鸡用油
食材准备
- 整鸡洗净，将鸡两腿交叉插入鸡腹，两翅反别于鸡背，成抱蛋状
- 冰糖炒成糖色，加热水制成上色糖浆，均匀刷在鸡身上
烹饪步骤
- 炸鸡：热油170℃，将整鸡下锅炸3-5分钟至皮脆上色，捞出。
- 卤制：所有香料、调料加水（或老汤）烧开，放入炸好的整鸡，大火烧开后转小火卤制1.5-2小时至骨肉分离。
- 出锅：小心捞出整鸡，切勿弄散，配蘸料即可。
小贴士
- 老汤越用越香，可以保留卤汁下次继续用
- 鸡要摆成抱蛋型，既美观又让受热更均匀
Ingredients
- 1 whole chicken (~1.5kg)
- 1.5L master stock or water
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 30g rock sugar
- 1.5 tbsp salt
- 3 tbsp Shaoxing wine
- star anise
- cinnamon
- cloves
- black cardamom
- Sichuan peppercorns
- fennel seeds
- spring onion
- ginger; oil for frying
Preparation
- Clean the chicken. Cross the drumsticks and tuck them into the cavity; fold the wings behind the back to form the classic "hugging" shape.
- Make a caramel glaze with rock sugar and hot water. Brush all over the chicken skin.
Steps
- Fry: Deep-fry the whole chicken at 170°C for 3–5 min until the skin is set and golden.
- Braise: Combine all aromatics, seasonings and stock. Bring to a boil, add the fried chicken. Return to boil, then low simmer 1.5–2 hours until the meat falls off the bone.
- Serve: Carefully lift the chicken whole. Serve with dipping sauce.
Tips
- A master stock (老汤) improves every time you use it — save and reuse
- The "hugging egg" pose is both traditional and functional — it keeps even heat distribution
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