red-cooked chicken
Now I still feel so good when I think about eating roast chicken when I was a child. Just one word "fragrant"! I learned this recipe for roast chicken from my mother a year ago. Look at the color, smell, especially the trace left by the foam on the chicken body due to the fact that the foam was not cleaned will bring you many happy memories. So I often do it, it's very simple, and I never fail.
Recipe Recommendations
- sanhuang chicken a
- onion a
- Jiang a
- cooking wine 5 grams
- sugar 5 grams
- soy sauce 5 grams
- salt 10 grams
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
Steps for red-cooked chicken
1
Wash the three yellow chicken. (To look good and save space, you can fold your head down and stuff it into your belly, and cross your chicken feet into your belly.)2
Add half a pot of water to a casserole or enamel pot, add all the seasonings, stir well, and then put the chicken in (the water should not reach the chicken body)3
Soak for more than half a day.4
Bring to a boil over high heat, remove foam, and cook for 1 hour on low heat.5
Remove and let cool.red-cooked chicken Make Tips
1. The soaking time can be longer; I generally soak it for over a day, keeping it in the refrigerator during hot weather. The cooking time is flexible; cooking it longer will make it more flavorful and tender. I don't have a pressure cooker, but if you use one, it takes less time and can even make the meat fall off the bone.
2. Before cooking, it is best to place a small bamboo mat underneath the chicken to prevent the skin from sticking and tearing off.
3. The remaining broth can be used to stew potatoes; the taste is just as good as the chicken itself.
4. You don't need a whole chicken; chicken drumsticks work too.