- Chicken in soy sauce.
The chicken has been simmered enough to rot, and the meat is soft and rotten, delicious and sweet. The chicken skin is wrapped in sauce, the color is bright, and the mouth is licked contentedly after a few bites, and even the bones can be chewed out.
See below for detailed steps
1 chicken, green onion, ginger
Salt, 60 g rock sugar, cooking wine,
Soy sauce, braised soy sauce, oyster sauce
Dipping sauce:
2 scoops light soy sauce, 1 tbsp balsamic vinegar, 1 handful of chopped green onion
1 tablespoon oily spicy seeds, 2 spoonfuls cool white
Give it a massage (2 spoonfuls of cooking wine, sliced ginger, 2 spoonfuls of light soy sauce, 1 spoonful of salt) and marinate for half an hour.
Prepare a large pot that can be stuffed with it, add everything in the subtitles on the left hand side (a few green onions, a few slices of ginger, 1 spoonful of salt, 60 grams of rock sugar, 2 spoonfuls of oyster sauce, 3 tablespoons of braised soy sauce), and pour in hot water that can survive the chicken.
After the heat is boiling, skim off the foam, cover the pot and turn the heat to a low heat for an hour, turn the chicken over halfway through to let the sauce rain and dew evenly dip
The key to stewing chicken with this sauce is to stew the meat, especially when it is cold, the meat quality QQ bounces, and it is delicious and tender!
And with the secret dipping sauce: 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of oil spicy seeds, 1 handful of green onions, 2 spoons of cold white, simply the best in the world, do not hurry to like the collection!