Soy sauce chicken is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. In Guangdong, Soy sauce chicken is a special home-cooked dish, with native chicken as the main ingredient, soy sauce, cooking wine and sugar as the seasoning. It is easy to operate, and there is a saying in Guangdong and Guangxi that "no chicken can make a feast".

ingredients of cantonese-style sauce-and-oil chicken

fresh chicken, 1 shallot, 1 handful of ginger, 1 piece of white wine, appropriate amount of water, 75g of crystal sugar, appropriate amount of celery, onion, star anise, nutmeg and * * * appropriate amount, the method of cantonese-style sauce-and-oil chicken

Step 1

First boil soy sauce, as shown in the figure. Put the chicken when the water boils, and turn it over for two minutes.

Step 3

Put the scalded chicken into a boiling soy sauce pot, add cooking wine and white sugar (rock sugar), and cook it for 25-35 minutes with low fire, turning it several times to ensure uniform coloring.

Step 4

When chopsticks are inserted into the chicken leg, they can be taken out and cooled, and a little sesame oil is applied to the chicken surface.

Step 5

Dry it until it is not hot, then chop it into pieces, put it on a plate, pour the sauce on it and serve it!

Step 6

The live chicken I used weighed about 3.5kg, boiled for 3 minutes, and the thigh bone was fully cooked. The habit of Guangdong and Guangxi is that the bones are bloody, so don't spray if you don't like it.

Cooking skills of Cantonese-style chicken with sauce and oil

1. The surface of the chicken skin should not be stained with oil as much as possible in order to color evenly. It can be seen that the left and right parts of the chicken head that is finally put on the plate are oily, so it is not colored. 2. After the soy sauce is boiled, the whole process will be small fire. If the fire is too big, the chicken skin will break, and the sauce will evaporate too quickly and too salty. The saltiness and sweetness of the sauce can be slightly adjusted according to personal preference. The ratio of soy sauce to water is 2: 3.