1 chicken

A little oil

soybean

About a quarter of a piece of yellow sugar, depending on the size of the chicken.

Usually, rice bowls are about two and a half bowls.

The practice of soy sauce chicken

Wash the chicken and dip a little salt in it, including the inside.

Dry the chicken skin a little.

Turn on a small fire, pour some oil into the pot, lift the lid, put some water in the pot by hand, and cover the lid immediately. Dad said that this oil would spill all the oil in the pot, so that the chicken wouldn't stick to the pot.

Turn on a small fire, add some oil, then add chopped brown sugar to boil and melt, then pour in soy sauce and turn off the heat. I have no weight, put at least 50 ~ 60 ml, and add soy sauce if it doesn't taste good halfway.

Put the chicken down and turn around, the whole body will change color, and then fire.

Cover rice with water. After the soy sauce is boiled, pour cold water on the chicken with a spoon, which can cool the chicken and keep the meat tender and smooth.

Then cover it, wait for the soy sauce to boil again, turn the chicken over and pour cold water, and so on until the chicken is cooked. Just cook until the juice is almost collected, leave some juice.

The taste is not enough, you can add soy sauce halfway, not too salty. You can order soy sauce when you eat, about an hour.

I'm afraid I don't know if I'm familiar with it. Hold a chicken leg with chopsticks and it will be cooked without bleeding.

Isn't the color nice?

When it's cold, you can cut it into pieces and put it on a plate.