叫化(乞e)雞的做法

【原料】
　　“選用1.5千克左右重的嫩母雞，宰殺褪洗乾淨後，肋開取出內臟，經用山奈、八角、醬油、紹酒、白糖、精鹽、味精、蔥段、姜絲和成的汁醃漬，再逐層包上豬網油、荷葉、玻璃紙，用細麻繩紮好，最外面再包上和好的酒罈泥（和泥加料酒、精鹽），放入烤箱內烘烤3至4小時，[盍]去泥包，蘸花椒鹽、辣醬油佐食。
【制作過程】
　　其制作方法別致，據傳來源於乞丐燒雞法，故名。後經廚師們不斷研制改進，現已成為著名佳餚。選用良種“越雞”，宰殺、腿毛、取出內臟、洗淨，剁去雞爪，拆出雞翅主骨和腿骨，用刀背輕剁雞頸，將頸骨折斷（表皮不破），並在雞腿內側豎割一刀，以備填充調料；將山奈、八角碾成粉末，放在瓦缽內，加入紹酒、醬油、白糖、精鹽、味精、蔥段、 姜絲等制成調料；再將雞放入醃制15 分鐘（其間翻動幾次），使調味滲入雞體內；取豬腿肉和大蔥切成絲，用熟豬油煸炒至半熟，加醬油、精鹽、紹酒、 味精等炒熟，填入雞腹；將雞頭扳到兩 腿中間，兩腿抱胸，兩翅向下（抱住頸和腿），用豬網油裹住雞身，首層用荷葉、二層用玻璃紙、三層再用荷葉包緊，然後用麻繩捆扎成鴨蛋形；把酒罈泥碾碎，用沉澱的紹酒腳、鹽和清水搗成糊泥，緊貼麻繩，外包白紙，雞腹朝上，放入烘箱內烤3－4小時即成。食用時，揭去泥巴，去掉包皮，配花椒粉、 辣醬油等佐食。雞肉酥嫩、香氣濃郁，獨具風味。 　
【Raw material 】
"Choose to use 1,500 gram or so and heavy delicate hen, slaughter after Tun clean, the rib opens to take out internal organs, through use mountain Nai, eight corns, sauces, Shao wines, refined sugars, refined salts, monosodium glutamates, spring onion segments, silks with become of the  juice pickle, pursue again a layer to wrap pig net oil, lotus leaf, cellophane, use thin hemp cordage firm good, most outside again wrap the friendly wine Tan mire(add to anticipate wine, refined salt with mire), put to bake into the oven for 3-4 hours, [He]go to the mire wrap, Zhan wild pepper salt, the chili sauce oil Zuo food.
【Create process 】
It creates a method interesting and novel, according to spread to come from mendicant to burn the chicken method, past.Behind grind system improvement continuously by the cooks, have already become a well-known delicacy now.Choose to use a good kind "more chicken", slaughter, leg hair, take out internal organs and wash clearly, chop to the chicken claw, dismantle the wing main bone and leg bone, use back of knife to chop the chicken neck lightly, break(the epidermis doesn't break) the neck bone fracture, and mow one knife in the chicken leg seamy side Shu to fill to adjust to anticipate fully;Become mountain Nai, eight corn Nians powder, put in the tile Bo, join Shao wine, sauce, refined sugar, refined salt, monosodium glutamate, spring onion segment, silk etc. system to become to adjust to anticipate;Again put the chicken into pickle system 15 minutes(the in the interval turn over to move several times), make the seasoning seep into the chicken body;Take the leg of pork meat to cut into silk with big spring onion, fry to the half with the familiar lard Bian familiar, add sauce, refined salt, Shao wine, monosodium glutamate...etc. to fry familiar, stuff with chicken stomach;Pull the chicken head to two leg middles, two legs embrace chest, the two wings get down(embrace the neck and leg), binding the chicken body with the pig net oil, head the layer uses cellophane, three layers with the lotus leaf, two layers to wrap with the lotus leaf again tightly, then ties Zha up to become a duck's egg form with the hemp cordage;The Shao wine feet, salt and the clear water Dao crushed the wine Tan mire, used to precipitate