用料

母雞

1只（4斤左右）

生姜

6片

花椒

適量

八角

2個(gè)

香葉

2片

料酒

2勺

糟鹵

1瓶

糟香濃郁、皮滑肉嫩的香糟雞的做法

1. 1??雞，洗凈，切塊，焯水1分鐘，水倒掉。
   2??重新起鍋放水，煮開(kāi)，中小火燉20分鐘，關(guān)火，燜15分鐘。再煮開(kāi)，中小火燉20分鐘，再燜15分鐘。
   3??用筷子戳動(dòng)，雞肉就熟了

1. 撈出，放在冰好的水里，放涼

1. 撈出瀝干水份，加糟鹵浸泡，放冰箱3小時(shí)

1. 冰箱拿出
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1. 開(kāi)吃，太美味！糟香濃郁，皮滑肉嫩。