a Pudong chicken about 2000g

RECIPE

1. Cut open the neck of the chicken to drain blood, depilate it in hot water, make a cut of 1 to 2 inches at the tail, remove intestines, then clean it thorouly.
2. Scald it in hot water first, then braise it in the water of about 95 centigrade for 15-20 minutes. Take it out from the pot and let it cool down.
3. Slice it into pieces and place them in a dish together with the special seasoning made by the restaurant.