As the saying goes, "No chicken, no feast!" Cantonese people eat chicken, which is unambiguous, and cooking pays attention to color, flavor and taste. Cantonese people especially like to eat chicken, boiled chicken, fried chicken with soy sauce, salty chicken, etc. Of course, there is also the classic Shajiang chicken, which is rich in flavor and can't be forgotten once eaten. It is called a fragrance with the native chicken raised in the countryside! Today, Caicai wants to share with you the authentic home-made method of Guangdong Shajiang chicken, and learn this home-made method to ensure that the chicken is fragrant and tender, more delicious than the boiled chicken, and more delicious than the chef's cooking!

Caicai, who was born in western Guangdong, thinks that a chicken without ginger is soulless. Even a white-cut chicken should be dipped in soy sauce, ginger and garlic, which is an essential seasoning for eating chicken at home. Of course, some places also like to use red onion, and the taste will be different in different regions. Ginger is a very common seasoning in Guangdong and Guangxi. Unlike ginger, ginger is fragrant but not spicy, and it smells good and wakes up the stomach. It is especially delicious with domestic chickens.

Caicai usually cooks Shajiang chicken with the whole chicken, crushing Shajiang, adding wine, shallots, coriander, soy sauce, oyster sauce, etc. into the chicken belly, and then putting it in an electric rice cooker without adding water for stewing. However, considering that there are just two people eating at home today, Caicai changed another household practice, using only half a chicken and eating for two people is just right. Not much to say. Next, Caicai will introduce you to the following detailed methods of this Shajiang chicken. If you like it, you might as well try it with Caicai.

The common practice of Shajiang chicken

Prepare the ingredients: local chicken, Shajiang, baked salt powder, oyster sauce, salt and chives

Cooking process

1. Wash half of the fresh local chicken, put it in a pot and boil it, then put it in the chicken and steam it for 8 minutes, then turn off the fire and stew it for 15 minutes.

2. Take a few pieces of fresh Alpinia officinarum, wash them, pat them flat and chop them up, add half a spoonful of salt and baked salt powder, add another spoonful of oyster sauce, pour in steamed chicken juice, stir them into sauce, and steam for 1 minute.

3. Use two toothpicks to stick a stick on the chicken, so that the chicken can taste better.

4. Then cut the chicken into small pieces, put them on a plate, and pour the adjusted ginger sauce.

5. Before serving, wash and cut two shallots and put them on top of Shajiang chicken.

Caicai said

1. If you use whole chicken, remember that the time for steaming in the pot needs to be appropriately extended or boiled and cooked.

2. Warm reminder: Although Shajiang is delicious, it is not suitable for everyone. Friends with depressed stomach suggest eating less.

The above is a simple home-cooked recipe about Shajiang Chicken shared by Caicai. If you have different views on the above cooking methods or know other more classic and delicious Shajiang Chicken recipes, you are welcome to leave a message for Caicai at the bottom of the article to discuss and exchange.

Thank you for reading. All the pictures and texts are original by "Home is Especially for Caicai", and misappropriation will be investigated. Your support and encouragement are my motivation to share food all the time. I like Caicai's home-cooked food. You are welcome to pay attention, like, comment or forward it!

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