Ingredients: a chicken is about 2 kg | 2 shallots | 3 slices of ginger | 60g of soy sauce | 50g of salt | rock sugar.
1 After the chicken is cleaned, dry the water as much as possible with a kitchen paper towel, and then apply a thin layer of salt to the chicken inside and outside, marinate for half an hour, and taste the bottom.
2. Heat the wok, pour in cooking oil about the same amount as the stir-fry, add the chicken and fry until golden.
3. Leave the bottom oil in the pot, add rock sugar and stir-fry until it bubbles, add about 60 grams of soy sauce, 1 bowl of water, ginger slices and knotted shallots, and boil.
4. After the juice is boiled, put it into the fried chicken. You can pour some juice on the chicken from time to time with a spoon to make the whole chicken all colored. Just keep the fire low.
5. If there is too little juice in the middle, you can add half a bowl of cold water. This will not only prevent the pot from burning, but also cool the chicken with cold water to keep the chicken fresh and tender.
6. Cook until the chicken can be easily penetrated with chopsticks, and then turn off the fire. The remaining juice in the pot can just be served out and dipped in chicken, which is delicious.
7. When eating, just cut pieces and put them on a plate.