Shacha chicken

Shacha chicken

Introduction:

"Sha Cha sauce is a kind of mixed condiment popular in Fujian Province and Guangdong Province. The color is light brown, paste like, with garlic, onion, peanuts and other special complex flavor, shrimp and soy sauce of the compound fresh salty, and slightly sweet, spicy. (Indonesian: Satay) used to be a flavor food in Indonesia. Its original meaning is barbecue kebab, mostly mutton, chicken or pork, with Spicy seasoning. Features: different from the original Southeast Asian flavor, Sha Cha is fragrant but not spicy, slightly sweet. It is a common seasoning in Chaoshan and Minnan areas. Shacha chicken: it's not enough to eat with the special smell of Shacha sauce

Production steps:

Step 1: prepare the Sacha sauce < br > and wash and drain the chickens.

Step 2: cut the chicken into large pieces, marinate with salt and cooking wine for 10 minutes.

Step 3: heat up the oil in the pan, add ginger slices, saute the garlic, and stir fry the chicken.

Step 4: wait for the chicken to turn color, add wine and simmer over medium heat.

Step 5: add appropriate amount of water, put 60 grams of Sha Cha sauce.

Step 6: put some sugar, fresh and old, bring to a boil over high heat, and bring to a low heat for 20 minutes.

Step 7: add appropriate amount of salt, stir well, heat up the juice.

Step 8: put some chicken essence and stir well.

Materials required:

Chicken: 1

Shacha sauce: 4 spoons

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Note: 1. I use the finished chicken from the supermarket, just wash it a little at home. 2. The chicken is tender, and the cooking time should not be long. 3. The dosage of Sha Cha sauce should be controlled by yourself.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh