烧鸡公大家并不陌生，虽然它的口味是麻辣的，但是不管是在南方还是北方到处能看到它的身影，而且烧鸡公属于大众化的美食，每餐消费并不高，所以深受人们的喜爱。
说到烧鸡公的做法还是比较复杂的，因为它需要加工两种自制的调料，下面来为大家介绍一下烧鸡公酱料配方和流程。
烧鸡公熬制香辣油下图
烧鸡公香辣酱炒制下图
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如何选鸡
制作烧鸡公首先要选择适当的公鸡，最好选用放养的土鸡比较好，这种鸡的肉质比有劲道，香味也很浓郁。大概在4斤左右。当然了，如果感觉成本高，也可选用市场上卖的芦花鸡也行，芦花鸡肉质比起其它三黄鸡等肉质好吃些。
鸡的处理方法很简单，宰杀清洗干净后剁成4厘米左右的大块，用清水冲洗干净，控干水后加入盐和料酒略微腌制即可。
制作流程，熟处理
1.起锅烧油，准备腌制好的鸡块，4斤左右（一份烧鸡公的量也可根据个人想法）油温五成热下入鸡块，小火浸炸至肉质表面收紧，捞出控油。（也可提前多炸出备用）
2.准备提前炼好的香辣油180克放入锅中，油温四五成热，下入鸡块，中火翻炒均匀，在加入料酒50克，香辣酱60克、泡姜10克、更多实战厨艺配方关注厨艺配方微信公众号子弹头圆泡椒30克，翻炒均匀，加入鸡骨汤200克烧开，然后加入味精，鸡粉各15克调味，出锅倒入高压锅内，盖上高压锅的盖子，大火加热至上气，改小火压10分钟，(注.看你用啥鸡，土鸡和普通鸡不同，.上 高压锅时间不同，别压过头了就不好了)，将高压锅快速散气(注把高压锅小帽拿掉后，不停的往高压锅上浇凉水即可快速散气)，然后将鸡肉和汤汁倒入火锅盆内，(如汤汁较多可 上锅收点汁在到出)点缀香菜上桌。
鸡块和锅中的蔬菜料吃完后，然后往锅中加入一些鸡骨汤或者高汤烧开（汤中要提前加入调料）再将涮菜（比如肥牛，豆腐皮，金针菇，油麦菜，丸子等）下入锅中食用。
以上配方麻辣味并不重，菜肴的香味是比较浓郁的。开店要根据当地口味是否喜欢吃麻辣适当的减少或增加（花椒和辣椒的用量）。
一位老师傅的建议，也可参考。
1:用现宰杀的鸡制作比较好，因为这种鲜鸡肉质比较嫩，皮也很脆爽，我觉得比土鸡更适合制作烧鸡公。
2:在烧制鸡块时，也可适量的增加点啤酒。啤酒不仅可以增加菜肴的香味，还可以让鸡肉成熟加快。
3:在熟处理的过程中，下入上好的花椒适量，这样做好的菜肴麻辣味兼具，更容易吊起食客的胃口。
4:炒鸡过程中，也可加入一些小料。按照上面介绍的配方，建议增加干葱头和姜片各100克，香叶5-6片，白豆蔻8个，白芷3片，拍松的草果2个。
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