將雞洗凈,放(fang)水(shui)中(zhong)凈煮,中(zhong)間提出兩(liang)次,倒出雞腔中(zhong)的水(shui),以保持內外(wai)溫度一致。約浸十(shi)五分鐘至熟,用鐵鉤勾起,再放(fang)在冷開水(shui)中(zhong)浸沒(mei)冷卻,并洗去絨(rong)毛(mao)、黃衣,隨(sui)即(ji)撈(lao)起。晾干表皮,掃上(shang)熟花生油,斬成小塊,盛入碟中(zhong),擺成雞形(xing)。