Just add 1 teaspoon sesame oil, cover and cook for another 5 minutes, then leave the fire and soak for another 5 minutes. Take out the chicken pieces, pour some juice or dip some juice in a small bowl to eat the chicken smaller, which will take less time! If the chicken has been soaked for a long time and it is not cooked yet, turn on a small fire and simmer for a little longer before it is fully cooked. Boil after steaming, cool and cut into pieces. This kind of sauce chicken is tender and smooth, and does not need much soy sauce. It won't be wasted, and it's especially delicious. I told my colleagues that they went back to cook soon after they got married. Her uncle said it was simple, easy to make and delicious.
Remember to turn it over frequently and never leave the pot, otherwise it will be easy to paste. Try to choose a non-stick pan to make it. 30g of Rhizoma Kaempferiae, 20g of dried tangerine peel, 2 Siraitia grosvenorii, 2 geckos, 0/00g of red rice/kloc-,60g of star anise and 20 fragrant leaves are restrained into a seasoning package. Put minced garlic and chopped green onion in a bowl, add sesame oil, stir well, turn the chicken over, boil it with slow fire 10 minute, and take it out and cut into pieces. When the water boils, add the chicken and cook for about five minutes on each side until the water is almost dry!
Add enough water and soy sauce, put it in, and simmer slowly. When it is cooked, take it out, cut it and put it on a plate. The remaining soup is concentrated and poured on it. Only one teaspoon is needed in the recipe, which is the kind of small spoon in the seasoning box. I use brown sugar for sugar, and you can also use white sugar or rock sugar. It doesn't matter. Boil the soy sauce, clear water, borneol and star anise in a pot, add chicken feet and cook for about 30 minutes.