Jinan Roast Chicken

Jinan Roast Chicken

　　Jinan Roast Chicken is a famous food from Jinan, boasting a history of over 200 years.

　　 Ingredients: 10 young capons (each weighing 1.25 kg), salt, red yeast rice, cloves, star anise, cardamom, cinnamon, angelica dahurica, galangal, sections of green onion, whole Sichuan peppercorns, and an appropriate amount of ginger slices

　　 Preparation method:

　　 1. Slaughter the chickens, pluck the feathers, and remove the internal organs. Fold the wings and legs inward, then marinate them in saltwater for 24 hours. Rinse them, and stuff a small amount of green onion sections, ginger slices, and Sichuan peppercorns into the cavity of each chicken.

　　 2. Bring the old brine to a boil. Bundle all the spices (excluding the red yeast rice, green onion sections, ginger slices, and salt) in a cloth bag and place it in the brine pot along with some salt. Simmer over low heat for about 1.5 hours. Remove the chickens, brush them with red yeast rice, and scoop out the stuffing of green onions, ginger, etc. inside the cavity to finish.

　　 Product features: Bright red color, attractive appearance, tender and juicy, fragrant and delicious, becoming more flavorful the more you chew.