上次拿鸡腿腌制了盐渍鸡，今天拿整鸡来做个百香鸡，“香”是香料的香，用到了好几种香料，味道腌得够透，就是鸡不够肥，应该买那种专生蛋的关棚鸡。（关棚鸡就是一生都被关在4、50厘米长的长方形笼子里，头都朝一个方向关着，定时喂饲料，每天下蛋的那种鸡）。
准备食材：整鸡、盐、味精、生抽、蚝油、八角、花椒、香叶、桂皮、生姜、料酒。
1）把鸡洗净沥干水份。
2）八角、花椒、桂皮研磨碎，生姜切细丁，香叶剪碎。
3）鸡放保鲜袋中（套两个，防漏），放入盐、味精、生抽、蚝油、料酒、生姜碎和磨好的八角、花椒、桂皮、香叶碎。
4）袋口打结，翻动鸡，让调料腌过鸡的每个地方。
5）放冰箱里，3小时翻一下，腌制12小时以上就可以取出来蒸15分钟即可享用。
提醒一下，从冰箱拿出来后可以把鸡上的调料冲洗掉再蒸，省得看上去很脏的样子，还有盐量一定要够，那样才入味哦！
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