In barbecue restaurants, "Rose Chicken with Soya Sauce" is often shortened to "Yau Chicken" if not specified, which is very familiar to Cantonese barbecue lovers. Rose Chicken with Soy Sauce was first served in 1930 at the Luk Yu Ju Restaurant in Guangzhou (Soy Sauce is the ancient name for soy sauce, which is now known as soy sauce in Cantonese). The traditional method of preparing Rose Soy Sauce Chicken is to soak the ingredients in boiling hot water, and then turn off the heat or keep it slightly hot, using this flexible heat
In barbecue restaurants, the term "Rose Soy Sauce Chicken" is often shortened to "Soy Sauce Chicken" if it is not stated specifically, which is very familiar to those who love Cantonese barbecue. Rose Chicken with Soy Sauce was first served in 1930 at the Luk Yu Ju Restaurant in Guangzhou (Soy Sauce is the ancient name for soy sauce, which is now known as soy sauce in Cantonese). The traditional method of cooking Soy Sauce Chicken with Rose Soy Sauce is to soak the ingredients in boiling hot water, then turn off the heat or keep it at a low simmer to slowly cook the ingredients with this flexible heat! The marinade used in the traditional chicken marinade is made with rose wine. It has a light floral flavor. The color of the chicken will be more beautiful. However, rose wine has been discontinued in Taiwan, and can be replaced by Shaoxing wine, rice wine, Huadiao wine, sorghum wine (two tablespoons can be used). I simplified the spices and techniques by using a traditional electric pot and half-steaming and half-soaking to make it at home, but it's still tender and delicious! Ingredients (5 servings)3 boneless chicken thighs
1 meter cup of soy sauce 1 meter cup of Shaoxing wine 1 meter cup of granulated (iced) sugar ? meter cup of water 5-6 meter cup of scallions 1 branch of ginger several slices of marinade 1-2 anise, 1 pinch of peppercorns 1 handful of licorice 5-6 pieces of bay leaf 2 slices of strawberry 2 cinnamon cinnamon bark 4-5 small pieces of chen pericarp 2 slices of chen pericarp ? Method 1. Put all ingredients except chicken thighs into the inner pot of a traditional electric pot, add 1 meter cup of water to the outer pot and steam until the switch jumps. 2! 2. Place the cleaned and dried boneless chicken thighs in step 1. Add the appropriate amount of water to the outer pot, turn the switch on, and let the timer run for 10 minutes. 3! 3. When the time is up, turn off the switch, continue to soak until it cools down to a touchable temperature, cut into appropriate sizes, plate, and serve!If you can't get rose wine, you can use Shaoxing wine, rice wine, Huadiao wine, sorghum wine (just put two tablespoons), etc. instead.
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