Soy sauce chicken
Main ingredients: three yellow chicken
Ingredients: rock sugar, dark soy sauce, ginger slices, green onion, star anise, soy sauce, oyster sauce
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Step 1: Pour water into the pot first, put the chicken in the water to wash, and put a few holes in the surface of the chicken for making the chicken more flavorful. Pour oyster sauce, soy sauce and soy sauce into a bowl and stir well. Heat the oil in a pan and sauté the garlic, ginger slices, green onion and star anise over high heat to bring out the aroma; add half a chicken, fry the chicken skin face down for 8 minutes, until the surface of the chicken skin is golden; add sauce and hot water and rock sugar, less than half of the chicken;
Step 2: In the process of cooking, use a spoon to call the sauce back and forth, so that you can make the chicken more flavorful, ensure that each place of the chicken can absorb the sauce, so that the soy sauce chicken will be shiny and bright, both delicious and good-looking, and then cover the pot lid, simmer for about 25 minutes with a low heat;
Step 3: When it is almost 25 minutes, you need to manually and finally collect the juice on the fire to pour the sauce on the chicken, the less the juice is collected, the darker the chicken is, the chicken is fished out of the pot with a colander, fished out and put in the container to cool, after it is cooled, you can use a knife to cut into small pieces;
Step 4: Drizzle with the soy sauce juice of the boiled chicken, the meat is tender and soft, the aroma is everywhere, and a colorful and fragrant soy sauce chicken is made.
Rose drum oil chicken
Main ingredients: chicken, rose wine
Ingredients: shallot ginger, cooking wine, soy sauce, dark soy sauce, cinnamon, brown sugar
Step 1: Wash the chicken, boil the shallots and ginger in the water, and roll the chicken in a few circles. But this chicken is too big for my pot to roll up the wine, so I can only pour hot soup spoon by spoon on the chicken. This step took about fifteen minutes. Prepare a basin of ice water and put the piped chicken in to cool it down. This step is to give the chicken skin a crispy taste.
Step 2: Mix the rose soy sauce: stir-fry the onion, ginger and garlic first, pour in the soy sauce, soy sauce, add the cinnamon vanilla fruit brown sugar, add the rose dew wine and bring to a boil.
Step 3: Put the chicken into the prepared rose soy sauce, the conventional practice is to carry the chicken neck in the soup juice repeatedly soaked, but the chicken is still too big pot is too small, can only carry the chicken neck with a spoon to pour juice on the chicken. After about ten minutes of pouring, put the chicken in the pot and cover the lid and cook for fifteen minutes, then turn the chicken over and cook it for another ten minutes. In this way, the coloring is almost uniform.
Step 4: Although it is quite troublesome to make, especially the chicken is too big and the pot is too small, it is difficult, but the taste is really good, the chicken skin is very elastic, and the flavor is full. The chicken is slightly chewy, and it eats the true meaning of "chicken has chicken flavor".
The fairy seasoning of rose dew wine really won my heart, and I stewed two pieces of pork belly with the remaining soy sauce juice, and it was another big meal