Cantonese soy sauce chicken is a special delicacy, so do you know how to make it?

Guangdong attaches great importance to the traditional way of making soy sauce chicken.

There are only ten kinds of spices for brine, including cinnamon, cumin, star anise, mountain branch, white cardamom, clove, etc., but soy sauce chicken is delicious, so many families make it according to specific circumstances.

My sister's family usually makes soy sauce chicken in a rice cooker or stainless steel skillet.

Even with the reduced spices and steps, it still tastes great.

Today, let us share a recipe for soy sauce chicken.

Ingredients: A chicken. Spices. Green onions. Ginger. Rock sugar - Operation - First stir-fry the spices.

Collecting all the spices is a hassle.

Very troublesome.

Generally speaking, there are only two or three types at home.

My sister usually uses three octagonal shapes and six cogongrass roots.

Take it out without touching the pot.

Don't put any oil.

Fry over low heat for a while.

After the fragrance comes out, you can turn it off.

Frying spices are wrapped and tied in gauze or spice bags.

When choosing spices, white cardamom and Amomum villosum are warm, while Imperata root is cold, so pay attention to the balance of these blends.

The second step is to make the brine.

Use a rice cooker or stainless steel soup pot. The ratio of rock sugar to water is 5:3:10.

If you put it in a cup, you won't be afraid of making mistakes.

For a 3kg chicken, use salt water about half the size of the rice cooker.

Keep it on low heat and add the fried spices.

The longer the temperature, the more fragrant the brine will be.

When the brine has a little bubbles around the edges, remove from heat and reserve it.

You cannot boil salt water.

The third step is that Cantonese people like to eat chicken and like to choose Qingyuan chicken.

If a family chooses a feathered chicken of about 2.5 to 3 kilograms, it is best.

Choose chicken at the vegetable market and ask the boss to pluck it directly.

Take it home, use another hotpot to boil more water, put the ginger and garlic in it, and boil the water.

Tie the chicken's head with a straw rope, leaving a long straw rope to lift the chicken up.

Wash the chicken in boiling water with ginger and garlic, lift it, scrub it, lift it again, and repeatedly master the color of the chicken until it turns yellow several times.

This step is mainly to remove the fishy smell and do not cook the chicken.

Step 4 Now you can transfer the chicken to the salted water and marinate.

The essence of soy sauce chicken is for tenderness.

The temperature of the brine is maintained at around 80 degrees.

Put the whole chicken in it.

Salt water is best for swallowing a whole chicken.

It is ready after marinating for 40 minutes.

If there isn't enough brine, turn the chicken over every 20 minutes or use a spoon to pour brine over the chicken.

This is the convenience of using a rice cooker.

Adjust to the porridge cooking method. The fire is very, very small, and it is not easy to boil the brine. It will always be warm afterwards, so you don't need to watch the fire often.

Step 5: Take out the stewed chicken, clean the vegetable knife, and cut into pieces.

Cantonese people like to have a strong degree of restoration.

This is a knife job.

My sister was not good at knife skills, so she had to use big scissors to help.

The cooked soy sauce chicken is a little red, the bones are light brown, and the surrounding meat is white and transparent.

Step 6: Scoop out two bowls of brine, add a bowl of cold boiled water (it would be better if you change the soup), and cook a little.

Then pour it on the chicken spoon by spoon, and the color of the chicken will be brighter and more perfect!

The prepared soy sauce chicken, combined with rice, is a stable solution for two bowls of rice even without other side dishes.

The meat quality of the soy sauce chicken was not firewood at all.

The salt water is so fragrant.

It’s a perfect pairing and an endless aftertaste!

For the remaining unused brine, I bought a pound of chicken wings and took them home the next day and cooked them without spending any money.