1.? 1 spoon of salt and evenly spread the chicken.

2.? 3 tablespoons of yellow rock sugar, a little onion and ginger, 90ml of soy sauce, 30ml of soy sauce, oil consumption 1 spoon of rose wine, 5 tablespoons of water 120ml (the amount of soup is subject to less than half of the chicken)

3 The key to crispy chicken skin: lift it for 20 seconds and scald the chicken for 20 seconds, repeat it three times on each side and then turn it over and repeat it.

4.? Keep pouring juice on the chicken with a spoon! Roll on each side of medium fire for 7 minutes.

5.? Finally, cover with medium and small fire 10 minute, then turn off the fire and stew for 10 minute.

6.? Cut into pieces, pour the juice and serve!

Knock the key point: it is best to choose tender chickens such as Sanhuang Chicken and Wenchang Chicken, and chickens should also choose hens and tender chickens!

3 tablespoons of yellow rock sugar

A little onion and ginger

90ml soy sauce and 30ml soy sauce.

Oyster oil 1 spoon rose wine 5 spoons

Clear water 120ml, the amount of soy sauce soup is subject to no more than half of chickens!

After the sauce is completely boiled, scald the chicken, go down for 20 seconds, come up for 20 seconds, repeat 3 times on each side, a total of 6 times! The key to crispy chicken skin?

It's really fragrant, and the New Year's Eve dinner can really be arranged! If you don't have rose wine, you can use Japanese-style miso or fermented wine juice, which tastes almost the same!

In addition, don't pour out the sauce, cook some chicken feet, and then soak them in this juice. When you want to eat them, boil them, and they will be the soy sauce chicken feet in the Hong Kong tea shop! Is it super simple, Get2 big dishes at a time!