Classic Cantonese cuisine: home style fried chicken

Classic Cantonese cuisine: home style fried chicken

Introduction:

"Soy sauce chicken is a classic Cantonese dish. The ingredients and methods are quite simple, but the taste is very salty and delicious. The finished product is bright in color, tender and smooth in texture. There is no oil or salt in the production process, which is very healthy. Generally, after the chicken is cooked, there will be surplus soy sauce. The soy sauce can be frozen in the refrigerator and used the next time. With the cooked soy sauce, it tastes better

Production steps:

Step 1: clean half chicken and prepare star anise, cinnamon, ginger slices and rock sugar.

Step 2: add about 400ml of soy sauce to the pot, and add star anise, cinnamon and ginger.

Step 3: add rock sugar and bring to a boil.

Step 4: after boiling the rock sugar, put the chicken in the pot and bring it to a boil. Then turn to low heat and cook it slowly.

Step 5: pour soy sauce on the chicken continuously.

Step 6: cook for 8 minutes, turn over and cook for another 8 minutes. After cooking, put the chicken inside and soak for 30 minutes.

Step 7: set water in another pot, add proper amount of oil and salt into the water, bring to a boil, put mustard shreds in the pot, and then take out the water control plate.

Step 8: take out the soaked chicken, chop it and put it on the plate, then pour on the soy sauce.

Step 9: finished product

Materials required:

Qingyuan Chicken: half

Soy sauce: 400ml

Rock sugar: right amount

Star anise: right amount

Note: 1. The time of cooking chicken depends on the size of chicken, or the whole chicken. 2. Vegetables can be matched at will. 3. Raw soy sauce is salty enough, no need to add salt.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh