Chaoshan Braised Chicken

L-mei is a very common and frequent way of cooking geese, ducks or pork feet, pig skin and even dog meat by trendy people. It is very unique. Although roast geese and ducks in the north are fragrant, they are dry and tough, while the stewed geese, stewed ducks and stewed meat of the trendy people contain more water, are tough and palatable, and can be sprinkled with stewed soup.

Recipe Recommendations

chicken half a
coriander appropriate amount
salt appropriate amount
soy sauce appropriate amount
white granulated sugar appropriate amount

sauced
halogen
an hour
ordinary

Steps for Chaoshan Braised Chicken

A bag of Chaoshan old stewed ingredients contains a bag of old stewed ingredients (containing: cinnamon, star anise, ginger, cloves, fennel, licorice, and tsaoko) and a bag of old stewed paste ingredients.

Prepare appropriate amounts of garlic, ginger slices and cilantro.

Clean half of the chicken and set aside.

Add Chaoshan old stewed buns, garlic, ginger slices and coriander to 1.25L of clear water (measured in an orange juice bottle), and bring to a boil.

Remove impurities such as foam after roasting.

Turn to slow fire, add salt, soy sauce, and white sugar (stir), and boil until the spices taste.

Discard the coriander, add the chicken, and bring to a boil. Flip the chicken from time to time during this process to make it even.

When the chicken is ripe, add the old marinade, simmer over medium to medium heat until cooked, turn off the heat and cool until delicious. Bring to a boil again, turn off the heat, cool down and taste, and repeat the above operation three or four times. During this process, the chicken body should be turned from time to time to make it even taste.

Remove the pan to dry slightly, cut into pieces and place on a plate.