Pickle Chicken
one chicken (1,000 grams)
25 grams of cooked ham
300 grams of pickled mustard Core (net)
MSG
rose wine 20 grams of alcohol.
4 grams Cassia
4 grams of aniseed
sesame oil
starch
a little chicken
soup.
Wash chicken and remove the inside, adding salt, the Rose wine, Chinese
cassia, ginger into the chicken, steamed about 15 minutes on the cage,
dismantling removed the bones, and cut into strips 1 wide, six slices,
peeled ham to another meatball. Place chicken pieces with the same size of
the slices, and then piece of chicken with each other piece of ham, neatly
placed in two-tray. Sprinkle evenly then the shelf life of batteries,
adding some salt, MSG, Chao Shou switch while, and then use the starch,
Sprinkle sesame oil, plus some thin cooker (to the burning yellow),
pouring in on the ready-to-eat chicken.
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