Ingredients ?

Chicken Half

How to Make Hong Kong Style Stewed Chicken Sauce ?

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

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

Prepare a crockpot, the inner crockpot into the waterproof mat lid.

Place the chicken on the lid without adding anything, and the steamed chicken juices will flow through the holes in the lid and into the space under the lid.

Fill the outer layer of the crock pot with the right amount of water, place the inner crock pot, cover with the inner lid, and then the outer lid.

Turn on the power, timed for 2 hours stew.

After two hours, take out the inner can of chicken, pour out the pure chicken juice under the compartment shelf (about 50ml-80ml), and filter out the fat on the surface of the chicken juice and you can drink it.

Stewing chicken juice left over chicken, can be de-boned and torn, with the oil burst incense garlic slices, add the right amount of soy sauce, sugar to taste, fried into chicken meat pine to eat.

Tips

This recipe for stewed chicken juice utensil is an electric crock pot, if there is no electric crock pot, you can directly use the steamer: chicken without cutting pieces of chicken with a knife to shoot loose, put in a plate with a separate rack, steam over water on high heat for 3 hours to take the chicken juice.

Chicken breast is the easiest to juice, usually use hen, you can also use rooster.

Rooster and hen in the therapeutic effects of different, Chinese medicine believes that: rooster sex is Yang, warm tonic effect is stronger, suitable for Yang deficiency of weak patients, hen sex is Yin, tonic effect of calm, suitable for all women, children and the elderly and weak people to eat.