In the Guangdong people's table, it can be said that no chicken is not happy, no chicken is not a feast, chicken practice is also fancy, green onion oil chicken, white cut chicken, soy sauce chicken, beggar's chicken, salt baked chicken, sand ginger chicken, roast chicken, three cups of chicken, pork belly chicken ...... Only you can't think, no can't eat.

Chicken is a high-protein, low-fat white meat, high nutritional value, delicious flavor, Cantonese cooking chicken will not put too many seasonings and spices, eat is a taste of the original juice, the next to share a delicious soy sauce chicken, to the material is very simple, the practice is not difficult to do a good job of black bean sauce chicken chicken skin smooth, meat, whether it's a home-cooked dishes or festivals banquet guests are absolutely on the! The most important thing to remember is that it's not just about the food, it's also about the food.

Delicious soy sauce chicken

Ingredients prepared: fresh chicken 1, rock sugar moderate, 1 bowl of soy sauce, 1 spoon of soy sauce, half a bowl of cooking wine, ginger and green onion moderate, red sugar 1

1, we said above, do soy sauce chicken can not only use rock sugar, you need to add a piece of red sugar, red sugar, red sugar not only to make the color of the black bean chicken is more moist and shiny, the taste is more Red moist and shiny, the flavor is also more hierarchical. First, sauté the ginger and onion, pour in the water, add the rock sugar and brown sugar, boil over high heat and then turn to low heat to melt the rock sugar and brown sugar. Then turn to medium heat.

2, put in soy sauce, old soy sauce and mix well, taste the flavor and make adjustments appropriately. Fresh chicken should be washed in advance, wipe the surface and abdomen dry with kitchen paper, then put the processed fresh chicken into the pot, and use a spoon to constantly drizzle the soup in the pot on the chicken, and the chicken legs, wings and abdomen inside and outside should be doused with soup. Turn the fresh chicken over after drizzling 6 or 7 times on one side.

3, continue to pour the soup, this step can let the chicken skin tightening, later when cooking chicken skin is not easy to crack. Do this step when both hands can not be idle, I usually left hand to lift the chicken legs, right hand to take a spoon to scoop the soup, probably lasted about 10 minutes, the specific time also need to make adjustments according to the size of the chicken.

4, after more than 10 minutes of constant dripping soup, chicken skin becomes tight, this time cover the pot, cook on medium-low heat for about 25 minutes, every 5 minutes to turn the chicken, to be less and less soup, with chopsticks inserted into the thickest part of the chicken, can easily penetrate, no blood oozing out on the line.

Soy sauce chicken boiled and fished out to cool, chopped pieces can be eaten directly, you can also drizzle the soup, chicken skin smooth, chicken flavorful, like quickly learn it.