Soy sauce chicken: the first choice for Spring Festival reunion dinner

Soy sauce chicken: the first choice for Spring Festival reunion dinner

Introduction:

"The Chinese New Year is the most important festival for Chinese people. In order to welcome the new year, the reunion dinner is not only for reunion, but also for the coming year. There is a "no chicken, no feast" in Guangdong Province. Soy sauce chicken is a typical Cantonese dish. It's a famous dish of Han nationality. It's mainly made of chicken. Soy sauce, cooking wine and sugar are used as seasonings. The method is very simple, but the taste is invincible. In the new year, soy sauce chicken is a must for my family. The sound of gongs and drums can be seen everywhere Banquets continue, every night is a reunion after another, the atmosphere is high. It's not important to have a good show, dress well, have fun, have fun, have fun, have fun

Production steps:

Step 1: peel the garlic and wash the scallion

Step 2: wash ginger and pat it loose. Pour proper amount of oil into the pot, fry chicken skin, add ginger after oil.

Step 3: add half a chicken and fry it lightly on the skin side

Step 4: pour in proper amount of soy sauce, add ginger, onion, garlic and rock sugar.

Step 5: pour in the right amount of cooking wine, add the right amount of water, bring to a boil over high heat, cover the pot and turn to low heat to simmer for 10 to 15 minutes.

Step 6: turn the noodles several times in the middle of stewing. Turn off the heat when the chicken is cooked. Soak and stew for a while to make it taste better.

Step 7: cool a little, cut into pieces and put on a plate. Pour some chicken soup before eating.

Materials required:

Qingyuan Chicken: half

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Oil: 1 / 4 teaspoon

Onion: two

Ginger: a small piece

Cooking wine: 1 / 4 teaspoon

Rock candy: two

Garlic: 2

Note: Tips 1. Bring to a boil over high heat, cover the pot and turn to low heat to simmer. 2. It's better to make the whole chicken. If you can't finish one meal, steam it with water before the next. 3. The color should be as deep as you like, and the saltiness and sweetness should be according to your taste. This recipe is not very salty. It tastes delicious when dipped in the soup of boiled chicken. 4. The chicken must be sliced in a slightly cool condition, and it will be sliced in a steaming heat, unless your knife is sharp, or it will be miserable!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh