This dish is relatively simple, mainly soy sauce, and the chicken is tender and smooth after soaking.
Ingredients: 1 chicken, 1000ml stock, 600ml soy sauce, 200ml soy sauce, 250g rock sugar, 3 slices of ginger, 3 slices of Mao Cong, 2 slices of star anise, 6 slices of fragrant leaves, 1 slice of cinnamon, and appropriate amount of yellow wine and oil.
Exercise:
1, blanch the chicken in cold water in the pot. After the water is boiled, take it out and soak it in ice water.
2, hot pot oil, ginger, Mao Cong hot oil and stir-fry.
3. Pour the hot oil into a boiling pot, and add fragrant leaves, star anise, cinnamon, stock, soy sauce, soy sauce and rock sugar. After boiling, turn to low heat and continue to cook for 20 minutes, adding a little yellow wine. Soy sauce is ready
4. Hold the chicken's neck by hand, put it in soy sauce, soak it for ten seconds, lift it up and repeat it three times, completely soak the chicken in soy sauce, cover it, turn off the fire, stew for about 20 minutes, take it out and cut into pieces after cooling. Fresh and delicious sauce chicken can be served!
Tips:
1, chicken is blanched first and then cold water. In order to make the chicken skin firm, it is not easy to rot after soaking in the back.
2. The chicken is soaked in three times, which can make the chicken more delicious and easier to cook.
3. The later soaking time is about 20 to 30 minutes. According to the size of the chicken, stick a toothpick in the fleshy place near the chicken leg. If there is oozing blood, it means that it is not cooked, and it is normal for the bones to turn red. This time is the most tender time for chickens.
4, the sauce chicken should be cooled before cutting, because it is easy to cut in a hurry.