菜系：鲁菜
Cuisine: Shandong Cuisine
口味：咸鲜
Taste: fresh and salty
特色：
Feature
色泽红润，鸡皮光亮，肉质肥嫩，香气扑鼻，味道鲜美。
Lustrous, tender, fleshy, aromatic and savory
原料：
Ingredients:
鸡1只（1000克左右），口蘑5克，姜5克，酱油150克，精盐25克，花生油1500克（实耗100克），五香药料5克（丁香，砂仁，草果，白芷，大茴香组成）。
1 chicken (about 1,000g), 5g mushroom, 5g ginger, 150g soy sauce, 25g salt, 1,500g peanut oil (1,400g can be reused), 5g spices (cloves, fructus amomi, amomum tsaoko, angelica root, anise)
制作方法：
Preparation procedures:
1. 活鸡宰杀褪毛，取出内脏，清水洗净。将鸡的左翅自脖下刀口插入，使翅尖由嘴内侧伸出，别在鸡背上；将鸡的右翅也别在在鸡背上。再把腿骨用刀背轻轻砸断并起交叉，将两爪塞入鸡腹内，晾干水份。
1. Slaughter the chicken, remove its feathers, take out the internal organs and wash it clean. Put its left wing into the cut and make sure the wing tip come out from its beak and is tied to its back. The right wing should also be tied to the back. Use the back of the kitchen knife to break its feet and cross them. Then stuff the feet into its stomach. Leave it to dry naturally.
2．饴糖加清水50克调匀地抹在鸡身上。炒锅烧热加油至八成热，将鸡入油炸药至金黄色捞出，沥干油。
2. Dissolve sugar into 50g fresh water. Spread it evenly on the chicken. Heat up the wok, fry the chicken when the oil is about to boil. Take the chicken out until it turns golden, then drain out the oil.
3．锅内加清水（以淹没鸡为度），把炸药好的鸡放入锅，加五香药料（用布包扎好），生姜、精盐、口蘑、酱油。旺火烧沸，撇去浮沫，移微火上焖煮半小时，至鸡酥烂时即可。捞鸡时注意保持鸡皮不破，整鸡不碎。
3. Pour fresh water into the saucepan until the water submerges the entire chicken. Add the spices wrapped in a bag, ginger, salt, mushroom and soy sauce. Put over high heat until it boils. Get rid of the floating foam. Then, turn down the heat and stew with the cover on for half an hour until the chicken becomes delicate. Finally, take the chicken out. Do keep the chicken and its skin intact.
Cuisine: Shandong Cuisine
口味：咸鲜
Taste: fresh and salty
特色：
Feature
色泽红润，鸡皮光亮，肉质肥嫩，香气扑鼻，味道鲜美。
Lustrous, tender, fleshy, aromatic and savory
原料：
Ingredients:
鸡1只（1000克左右），口蘑5克，姜5克，酱油150克，精盐25克，花生油1500克（实耗100克），五香药料5克（丁香，砂仁，草果，白芷，大茴香组成）。
1 chicken (about 1,000g), 5g mushroom, 5g ginger, 150g soy sauce, 25g salt, 1,500g peanut oil (1,400g can be reused), 5g spices (cloves, fructus amomi, amomum tsaoko, angelica root, anise)
制作方法：
Preparation procedures:
1. 活鸡宰杀褪毛，取出内脏，清水洗净。将鸡的左翅自脖下刀口插入，使翅尖由嘴内侧伸出，别在鸡背上；将鸡的右翅也别在在鸡背上。再把腿骨用刀背轻轻砸断并起交叉，将两爪塞入鸡腹内，晾干水份。
1. Slaughter the chicken, remove its feathers, take out the internal organs and wash it clean. Put its left wing into the cut and make sure the wing tip come out from its beak and is tied to its back. The right wing should also be tied to the back. Use the back of the kitchen knife to break its feet and cross them. Then stuff the feet into its stomach. Leave it to dry naturally.
2．饴糖加清水50克调匀地抹在鸡身上。炒锅烧热加油至八成热，将鸡入油炸药至金黄色捞出，沥干油。
2. Dissolve sugar into 50g fresh water. Spread it evenly on the chicken. Heat up the wok, fry the chicken when the oil is about to boil. Take the chicken out until it turns golden, then drain out the oil.
3．锅内加清水（以淹没鸡为度），把炸药好的鸡放入锅，加五香药料（用布包扎好），生姜、精盐、口蘑、酱油。旺火烧沸，撇去浮沫，移微火上焖煮半小时，至鸡酥烂时即可。捞鸡时注意保持鸡皮不破，整鸡不碎。
3. Pour fresh water into the saucepan until the water submerges the entire chicken. Add the spices wrapped in a bag, ginger, salt, mushroom and soy sauce. Put over high heat until it boils. Get rid of the floating foam. Then, turn down the heat and stew with the cover on for half an hour until the chicken becomes delicate. Finally, take the chicken out. Do keep the chicken and its skin intact.
