Ingredients for soy sauce chicken: One three-yellow chicken (about 2 pounds), 50g soy sauce (about 1/3 bowl), 5 slices of ginger, appropriate amount of cooking oil, 4 tablespoons of salt, 1 tablespoon of cooking wine, 3 tablespoons of soy sauce chicken. Step 1: Pour the cooking wine into a large container.

Mix white sugar, soy sauce, cooking oil, salt, and ginger and add the chicken. Spread the sauce evenly inside and out of the chicken. Marinate for 1 hour (do not add water, otherwise it will not color). Step 2: Heat the rice cooker (

Press the cooking button, the time is about 45 minutes), if it feels dry and hot inside, put the chicken in step 3 and feel the oil comes out of the chicken (about 2 minutes), turn over step 4 and heat the other side for about 2 minutes, pour the sauce, and cover

Step 5: Put the lid on. Turn over the chicken in turn after about 10 minutes to let the chicken body color evenly. Step 6: About 45 minutes, the cooking time is enough. Take the chicken out and let it cool before cutting the chicken. Step 7: I finished this dish with

My old classmate is coming. Cantonese people prefer sweets.

If you don't like sweetness, cut the sugar in half.

Ingredients for soy sauce chicken: 2000g of fine chicken, half a bowl of light soy sauce, half a spoonful of dark soy sauce, one third of a bowl of rock sugar, an appropriate amount of cooking wine, 2 green onions, an appropriate amount of oil. How to make soy sauce chicken. Step 1: Put all the ingredients in the pot and bring to a boil. Add the chicken.

Bring to a boil!

Step 2: Simmer over low heat while drizzling the chicken with a spoon. Turn the chicken over every ten minutes.

Good coloring and even ripeness!

Step 3: After 40 minutes, remove and cool, cut into pieces and pour on the remaining sauce in the pot.

Finally plate and serve.

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The better the cooking technique of soy sauce chicken, the more delicious the chicken will be.

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If you buy it under two pounds, simmer it for 20 to 30 minutes.

Finally, reduce the juice over high heat for a minute or two, and wait for the chicken to color!

Don't drain the juice, pour it on the cut chicken later to make it taste better.