1、飘香鸡丝：飘香鸡丝做料头，飘香鸡丝用手拿过后连手指都会留下香味，飘香鸡撕成细小的丝后，放入叫花鸡中当成料头煸香，由于量少、缩水，所以成菜很难被发现，这就是很多偷学者学不成的机密。飘香鸡配方及制作：取1年养的红毛鸡（毛重4斤，南京六合特产，肉质紧密、有嚼劲，可用本地土鸡代替），宰杀洗净后约重1500克，汆去血水，再放入清水中漂洗干净，用150克乙基麦茅酚抹匀，将香葱和姜片放入鸡肚中，腌渍半个小时。放入高汤卤水中浸卤2-3个小时晾干即可。注：此原料也可用湖南产的袋装“飘香鸡”代替，其香味也非常浓。
2、制作方法：（1）仔公鸡切成小块冲净血水加食粉腌渍后，冲去食粉味用毛巾吸干水分，加入盐、味精、料酒抓拌3分钟入味，吸干水分备用。body {background: #C7EDCC !important;}div {background-color: #C7EDCC !important;}header,nav,table,th,tr,td,dl,ul,li,ol,fieldset,form,h1,h2,h3,h4,h5,h6,pre {background: transparent !important;}* {color: #000000 !important;}a:link,a:link *,a:link:hover,a:link:hover *,a:link:active,a:link:active * {color: #000000 !important;}a:visited,a:visited *,a:visited:hover,a:visited:hover *,a:visited:active,a:visited:active * {color: #000000 !important;}
3、（2）锅上火，入色拉油烧至五成热时，放入鸡块离火滑油至五成熟控油备用。body {background: #C7EDCC !important;}div {background-color: #C7EDCC !important;}header,nav,table,th,tr,td,dl,ul,li,ol,fieldset,form,h1,h2,h3,h4,h5,h6,pre {background: transparent !important;}* {color: #000000 !important;}a:link,a:link *,a:link:hover,a:link:hover *,a:link:active,a:link:active * {color: #000000 !important;}a:visited,a:visited *,a:visited:hover,a:visited:hover *,a:visited:active,a:visited:active * {color: #000000 !important;}
4、（3）锅入豆油放入蒜子、葱、姜、飘香鸡丝煸香，再加风味酱料入炒香，锅离火放入鸡块，翻炒两下，倒入洗干净的鲜荷叶中，外面包一层锡纸再包入一层酥皮（酥皮要提前修好形状，否则影响外形）。
5、（4）酥皮上刷蛋黄液入烤箱中上火200度、底火180度烤约25分钟然后再将烤箱温度调至100-120度稍等5分钟控油即可上菜。body {background: #C7EDCC !important;}div {background-color: #C7EDCC !important;}header,nav,table,th,tr,td,dl,ul,li,ol,fieldset,form,h1,h2,h3,h4,h5,h6,pre {background: transparent !important;}* {color: #000000 !important;}a:link,a:link *,a:link:hover,a:link:hover *,a:link:active,a:link:active * {color: #000000 !important;}a:visited,a:visited *,a:visited:hover,a:visited:hover *,a:visited:active,a:visited:active * {color: #000000 !important;}
