chicken in soy sauce
By DionEbert
I miss the soy chicken in Guangzhou. The meat is tender and delicious. When I was in my hometown, I never thought about making it myself. I could only learn to make it based on my own memories and experience. I made it once last year. Our husband loves it very much. The funny thing is, he loves chicken breasts, but I love chicken legs and wings. This is just right, and we each get what we need. At Christmas, my husband's sister came to us with a whole family of eight people. I made another one and served it with ginger and onion ingredients that Cantonese people like. I also made a gold-inlaid-silver fried rice and fried a large plate of tintin. It was very popular. Finally, we took away all the leftover ginger and onion ingredients. It turned out that Lao Mei also loved eating ginger and onion ingredients and asked me how to do it. Haha, it turns out that the United States are also easy to coax. China's food is really great. I made one today, but I didn't wait for it to be cut. It was divided by five horses. The two of them divided it. It didn't seem very gentle. It doesn't matter, just eat happily.
Recipe Recommendations
- chicken appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- tangerine peel appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- sweetening
- other
- a day
- simple
Steps for chicken in soy sauce
1
Thaw the chicken and hold it on a shelf so that the whole chicken body can circulate air. I used to hang it up. It was in winter and was easy to break in summer, so I put it directly in the refrigerator without packaging it.
2
The next day, the chickens were dry.
3
Put half a pot of water in a large pot, and pour about 200ML of soy sauce. Pour more when the chicken is big. Four or five tablespoons of soy sauce, add a little pepper, a little star anise, a few slices of fragrant leaves, a few slices of dried orange peel, and a tablespoon of sugar, about a tablespoon of red tea leaves, and a few slices of ginger. Water can just drown the chicken. When the water is hot enough to foam, keep the chicken at this temperature. The water should not boil too much, so that the chicken skin will easily rot.4
Help the chicken roll over frequently and turn it down from time to time.
5
Sometimes you use a spoon to press chicken putou (meaning floating) down, and I don't allow you to show your face in public.
6
I use a cotton rope to wrap the chicken's neck, which makes it easy to turn the chicken. From time to time, I have to lift the chicken up and down to let the water in the chicken flow down. It takes about half an hour to toss and insert chopsticks into the chicken legs without bleeding. Big chickens can be extended appropriately.
7
After taking out the pan, wipe yourself with sesame oil, and place it in the refrigerator for half an hour to an hour or two to shrink the chicken skin. This makes the skin particularly delicious.