If Cantonese people eat boiled chicken for a "freshness", then eating fried chicken with soy sauce is a "taste" that Cantonese people pursue. Tracing back to the source, black soy sauce chicken originated from Jiangsu cuisine.
In the late Ming and early Qing dynasties, Guangdong's diet developed rapidly, so it was improved to suit its own taste, and today's traditional famous dishes in Guangdong came into being.
Cantonese roast chicken is never sloppy. They are very careful from the beginning of food. Only when such a chicken is eaten in the mouth can it be worthy of this classic Cantonese dish!
The formula of gravy is very important.
Sauced chicken is famous for its "fresh flavor and strong sauce flavor". In fact, the focus of taste lies in the grasp of gravy.
Then simply show you the following ingredients.
Put Tsaoko 12g, Cinnamomum cassia 12g, Curcuma tuber 4g, fennel seed 8g and star anise 8g into a pot and stir-fry for about 2 minutes. Take it all out, put it into small bags, tie the bags tightly, and put it into a casserole. Make a pot of standard 12.5kg brine seasoning: Sichuan salt 300g, crystal sugar 250g, ginger 500g, scallion 300g, cooking wine 100, chicken essence monosodium glutamate 30g.
Sauced chicken is mainly fragrant, and soy sauce alone can't give full play to the most fragrant taste. The secret of this dish is to put the fried spices into the pot to soften the fragrance and maximize the fragrance.
Sauced chicken is a delicacy in Cantonese cuisine. Chicken is the most popular in Guangdong, and all banquets are inseparable from chicken. There are many ways to make chicken, the most delicious of which is the sauce chicken. The delicious place of sauce chicken depends on a pot of good brine, which is fragrant and the stewed chicken is delicious. This is a careful way to eat chicken.