Ingredients Jump to Instructions ↓

  1. 4 - 6 1 1 tablespoon 2 1 2 teaspoons 1/2 Basting sauce

  2. 2 tablespoons 2 tablespoons 2 teaspoon 1 cup 6 tablespoons 1 teaspoon Whole chicken Brown peppercorn Star anise Cinnamon stick,

  3. 1 inch long Salt Lemon, sliced Syrup or honey Vinegar Cornstarch Boiling water Oil Flavored peppercorn salt

Instructions Jump to Ingredients ↑

  1. : Add peppercorn, star anise, cinnamon and salt to 8 cups of boiling water. Boil 5 minutes. Put the whole chicken in, continue to boil until done (about 8 minutes) without cover. Take the chicken out, wipe dry. Baste chicken with basting sauce thoroughly many times. Tie a string around the chicken neck. Hang it up in a drafty place to wind dry for about 6 hours. Deep fry over low heat. Baste the chicken with oil constantly so that it will be evenly brown. Take out the chicken and drain off the oil. Chop into 1 inch wide 1 1/2 inch long pieces. Arrange on platter in a whole chicken shape. Serve with peppercorn salt and lemon slices.


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