Royal chicken in soy sauce
By FannieMoen
Wandering outside the day is not good, eat fast food every day is not the way, since a friend introduced the gourmet network, since then learned to cook, the second release, please support more, soy sauce chicken this is our Guangzhou, Hong Kong side of the most favorite home-cooked Cantonese food, today introduced to the university, I hope you like.
Recipe Recommendations
- chicken wings Look at the number per capita
- chicken feet appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- liquor Two teaspoons
- soy sauce a small bowl
- rock sugar appropriate amount
- braised pork sauce appropriate amount
- salty and sweet
- cook
- half an hour
- ordinary
Steps for Royal chicken in soy sauce
1
I went to the market across the street early this morning and bought fresh chicken wings and chicken feet. We usually cook noodles for lunch, so we saved the chicken wings for dinner. Wash the chicken wings and feet you bought.
2
Pour water into the pot, add two or three slices of ginger and two small spoons of white wine, pour the washed chicken wings and chicken feet into the pot, and turn on high heat. This way, it is convenient for the blood in the chicken to be drained out. As the water slowly heats up, there will be white foam in the pan. That is, the blood in the chicken is slowly coming out. When the water boils, we will pour it out and have clean water. Clear water again. This method is like our Cantonese saying: crossing the cold river.
3
Let's prepare the seasonings. We bought a pack of braised pork ingredients in the supermarket, which included: pepper, star anise, cinnamon, tangerine peel, cloves, fragrant leaves and other ingredients. This pack is more convenient and does not have to be bought separately. Moreover, one pack can be used several times. Of course, rock sugar is indispensable for making soy sauce royal chicken wings. I put in about thirteen, but the quantity depends on the individual. If you like to eat sweet ones, you can put in more, and if you like to eat salty ones, you can put in fewer. To eliminate the fishy smell, of course, ginger is indispensable.
4
Pour soy sauce into a clean pot. The amount of soy sauce is about as much as I poured a rice bowl, and then pour in two to three spoonfuls of rice wine.
5
After adding soy sauce and rice wine to the pot, pour the seasonings you prepared before on it, and then add water. Because there was too much soy sauce in a bowl before, be sure to add water to neutralize it. Remember not to forget to add a few slices of ginger! Turn on high heat and bring the sauce to a boil.
6
The marinade water is boiling, so we pour the chicken and chicken feet down. Remember to cover the meat with more water, otherwise it will not taste. During the cooking process, taste the taste. If the taste is a little weak, add a little soy sauce. I have always used soy sauce, Weishida, since I was a child.
7
After the chicken is poured into the pot, turn on the high heat and cook for about ten minutes, and then cook it slowly. The advantage of slow cooking is that the chicken will taste well. Because we eat it at night, we can't cook it for too long. I will turn off the heat for about twenty minutes and let it stew. Just open fire and cook for a few minutes before eating at night.
8
The finished product comes on stage. As a Cantonese, I have always grown up eating soy sauce chicken wings. Because I spent a long time studying in other places and then working, I haven't gone home to eat this dish for a long time. I suddenly remembered this taste today and started making it. It tastes salty, salty and sweet. Because I added fragrant leaves, I have a fragrant feeling. I am not afraid of getting angry or growing beans.
9
By the way, add a picture of our dinner tonight, the size of two people, hee hee