Soy sauce chicken is made as follows:

Raw materials: chicken 650 grams; 1 piece of ginger; 1 clove of garlic; 20 grams of green onions; Seasoning: 2-3 grams of salt; 10 grams of cooking wine; 2 star anise; a small amount of peanut oil; 25 grams of sugar; 40 grams of soy sauce; 20 grams of dark soy sauce; moderate amount of sesame oil; Main dish:Soy Sauce Chicken

Steps and practices:

1, marinate the chicken. Dry the surface water in the chicken, put it inside a large bowl, add 2-3 grams of salt and 10 grams of cooking wine. Use your hands to mix the chicken wings with the salt and wine, then set aside to marinate for about 15 minutes.

2. While the chicken is marinating, prepare the other ingredients by slicing the ginger, garlic and green onions, and weighing the soy sauce and sugar.

3. Preheat a nonstick sauté pan with a lid for about a minute, then add about 1 tablespoon (15 milliliters) of the peanut oil to the bottom of the pan and stir-fry the sliced ginger, garlic, scallions, and star anise. Stir-fry quickly for about 2 minutes.

4. Then add the marinated chicken. By this time the pan is relatively hot (1 minute preheating + 2 minutes stirring the seasonings), and the chicken needs to be quickly stirred once it's in the pan.

5. When the chicken is lightly golden brown and looks a little puffy, add 25g of sugar and stir quickly until the sugar melts. Pour in 40 grams of soy sauce and 20 grams of dark soy sauce. Cover the pan and simmer on medium heat for about 6 minutes, you will need to open the lid and flip the pan 2-3 times in between.　　

6. Then open the lid and reduce the sauce over high heat for 5-6 minutes. For chicken. Generally speaking about 15 minutes from the time the chicken goes into the pot should cook it through.　　

7, cooked chicken on a plate after the surface of a layer of sauce brushed with the pot, and then smeared with a layer of sesame oil, this oily, shiny, fragrant soy sauce chicken shines!