Being an authentic Cantonese foodie, will not do a little Cantonese cuisine that is to say no, each province, city, county, small township, the same kind of material to do out of the food dishes are not the same, such as our Guangdong's famous dish "soy sauce chicken", each family's practice is different, the flavor of the phase of each competitors.

While the "soy sauce chicken" in Guangdong is an ordinary home cooking, the practice process is simple, the material is also simple, but want to do a good job is still more testing, the following to share with you a personal "soy sauce chicken" method.

The main material required: a three yellow chicken, auxiliary materials: soy sauce, old soy sauce, mushrooms, oil, sugar, sand ginger, coriander, raw onion, starch.

Practice: 1, the first three yellow chicken clean, with starch touch again. 2, the amount of water (can drown half of the chicken on the line), soy sauce, sugar, soy sauce and mushrooms into the pot to cook roll standby. 3, sand ginger, cilantro and green onions patted stuffed into the chicken stomach. 4, the whole chicken into the cooked soy sauce to cook, cook the roll to a low flame slow cook, cook two or three minutes to turn over to cook, even color, cooking time is about 14 minutes. 5, the whole chicken into the soy sauce, cook, cook and cook, and then turn over to cook. 5, the chicken cooked to wait for the temperature to drop to about 60 degrees can be chopped on the plate, from the chicken on top of a spoonful of hot dripping soy sauce, fragrant soy sauce chicken is complete.

Warm tips: soy sauce chicken in the cooking, cooking roll must be turned to a small fire, continue to fire will let the chicken become old affect the taste, soy sauce chicken to eat while hot, cool taste is much worse