Ermao Roast Chicken is indeed a traditional famous dish, but to enjoy these delicious foods, it is not necessary to go to the local area to do so, because in daily life, one can also try to make them by hand. Below, let’s get to know the following introduction to the method of making Ermao Roast Chicken.

1, Select high-quality live chickens, with fine processing. We do not accept sick, injured, or dead chickens, nor do we accept white chickens, choosing chicks weighing around one to two pounds in a year, then slaughtering and bleeding them, removing the leg feathers and claws, and dissecting and shaping them. The processed white chickens are required to have clean, bright skin, proper color, clean inside, and properly placed wings, legs, and necks, with an aesthetically pleasing shape.

2, The ingredients are appropriate and complete. The main ingredients used in boiling chicken include

Amomum villosum, Guangnan cassia, rhizoma galangal, cinnamon, tangerine peel, white芷, and more than a dozen types of medicinal materials, as well as superior soy sauce.

3, The method of boiling chicken is meticulous. It requires a combination of gentle and strong heat, covering the top with oil, and controlling the cooking time appropriately, usually more than three to four hours, until the medicinal materials are fully infused. As the taste of the chicken soup is extremely delicious and mellow, it is currently using ‘chicken soup’, or the legend of the ‘old soup’ that has been used since the opening of the business.