原料:嫩光鸡一只1斤二两,姜五钱去皮,葱白一两,猪油二钱,味精一钱半,绍酒或优质大曲酒一钱,白糖二钱,精盐二钱半.制法:用姜茸、精盐、绍酒擦匀鸡身,腌约五分钟后,把剩余的味料连同葱白汁水,一起放入鸡腔内,把鸡上碟入蒸笼,用武火蒸约二十分钟至熟,取出,刀剁成件然后摆成整鸡形,将蒸鸡原汁滤渣,加滚猪油拌匀淋鸡而上即成。 Raw materials: a light chicken tender one two two, ginger five money peeled, green onions one or two, lard two money, monosodium glutamate, rice wine or a high quality Daqu liquor money, sugar two money, salt two money and a half. Method: ginger, salt, Shaojiu uniform chicken body, marinate for about five minutes, the remaining flavor along with the white sauce, together into the chicken cavity, the chicken dish into the steamer, with the fire steam about two Ten minutes to cooked, remove the knife chopped into pieces and then put into a whole chicken shape, the steamed chicken juice residue, add lard and mix thoroughly with chicken Serve.