I ate at an aunt's house when I was on a business trip in Liuzhou. I thought it was really delicious at that time, but unfortunately I couldn't cook it myself. After finally knowing the method, I implemented it for the first time at the weekend, and the effect was good, but it was a little too much and a little salty at that time. I did it quite well for the first time, haha!

material

1, half a fresh grass chicken (I bought half a hen weighing about 3 kg)?

2, ginger, moderate amount of soy sauce, soy sauce (I use Haitian), a little yellow wine, a small angle of octagonal (a corner of an octagonal, too much will spoil)

The practice of soy sauce chicken

1, wash and dry fresh half chicken?

2. Take a proper amount of soy sauce (soy sauce is colorful, not too salty), soy sauce, a little yellow wine and water and mix well for later use?

3, put a little oil in the pot, a few pieces of ginger, saute, add the prepared half chicken, seasoning soy sauce (the taste juice can be half chicken), cover the small pot cover after the fire is boiled, simmer slowly, and occasionally pour the juice along the pot on the naked chicken. Turn the chicken over for five to ten minutes and stew until the soy sauce is almost dry. When the fragrance basically enters the chicken, it can be cooked! ?

PS: This dish doesn't use salt at all. Soy sauce itself is salty.