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Ingredients: 1 Qingyuan chicken (1350g)

Accessories: 600g lettuce, 100g shallots, 20 shredded tangerine peels, 100g ginger, 6 garlic, 6 shallots

Seasoning: 150g of Chubang original sun-dried fragrant sauce, 10g of Chubang soy sauce, 75g of sugar, 50g of Chubang onion and ginger cooking wine, appropriate amount of Chubang special pure peanut oil, 10g of Chubang chicken powder

Production Method:

1. Cut the tangerine peel into shreds, smash the garlic into flat pieces, cut the shallots in half and flatten them, flatten the ginger and chop them into small pieces;

2. Cut the lettuce in half and trim the leaves;

3. Cut off the legs of the chicken, cut the sides from the tail, and apply Chubang soy sauce on the chicken to color it;

4. Pour Chubonte Fragrance Pure Peanut Oil into the pan, put the chicken into the pan, pour the oil on the chicken, then flip it over and fry the chicken until both sides are golden brown;

5. Fry ginger, garlic and shallot until fragrant; set aside;

6. Heat up the pot and add Chubonte pure peanut oil, add tangerine peel, shallots and fried ingredients and stir until fragrant, then add Chubon original sun-dried fragrant Zhuhou sauce, Chubon onion and ginger cooking wine, sugar, Chubon Add chicken powder and Chubang soy sauce to the chicken and bring to a boil;

7. Pour the chicken and the stewed sauce into the casserole, cover the lid and bring to a boil over high heat, then bake over medium heat for 15 minutes, flip, and bake for another 20 minutes;

8. Blanch the lettuce and put it on the side of the plate. Thicken the chicken stew sauce and pour it over the chicken.