Half a chicken

How to stew Hong Kong-style chicken sauce?

Half a chicken, preferably a fresh hen killed alive. Remove the chicken skin, fat, head and feet, leaving only the chicken.

Wash the chicken, dry it with kitchen paper and cut it into small pieces.

Prepare a saucepan, and put the inner saucepan into a waterproof cushion cover.

Put the chicken on the waterproof cushion cover without adding anything, and the steamed chicken juice will flow into the space below the cushion cover along the small holes on the cushion cover.

Add appropriate amount of water to the outer layer of the stew pot, put it into the inner layer of the stew pot, cover the inner cover, and then cover the outer cover.

Turn on the power and stew regularly for 2 hours.

Two hours later, take out the chicken in the inner can, pour out the pure chicken juice (about 50ml-80ml) under the shelf, and filter off the grease on the surface of the chicken juice to drink.

The chicken left in the stewed chicken juice can be boned and shredded, fried with garlic slices in oil, seasoned with soy sauce and sugar, and fried into chicken floss to eat.

skill

The appliance for stewing chicken juice in this recipe is an electric cooker. If you don't have a rice cooker, you can use a steamer directly: the chicken is not cut into pieces, pat loosely with a knife, put it on a plate with a partition, and steam for 3 hours.

Chicken breast is the easiest to juice, usually with hens or cocks.

Cocks and hens have different therapeutic effects. Traditional Chinese medicine believes that cock belongs to Yang, which has a strong warming and tonifying effect, and is suitable for patients with yang deficiency and weak qi, while hen belongs to Yin, which has a mild nourishing effect and is suitable for all pregnant women, children and the elderly and infirm.