Ingredients
Chicken ( Half ) | Ginger slices ( A few slices ) |
Jin Biao Sheng Smoke ( One and a half bowl ) | Rock sugar ( Appropriate amount ) |
Cantonese style - home-style soy sauce chicken
1.A bowl of water, a bowl and a half of soy sauce Bring to a boil
2.Put the chicken in
3.Put ginger slices
4.Turn off the heat, pour the juice over the chicken, and keep pouring it.
5. Use chopsticks to insert the chicken legs a few times to help them cook faster, because the meat there thick.
6.After five or six minutes, turn over and pour the juice.
7.For about ten minutes, pour half a bowl of cold water evenly over the chicken skin.The chicken skin cools down and becomes more elastic.
8. Turn up the heat to bring the soup to a boil, then turn down the heat and continue Turn over every five minutes and pour cold water on every ten minutes.
9.After about thirty minutes, use chopsticks to insert the chicken legs to see if they are cooked., because some chickens are bigger and some are smaller.Mine is half a chicken and only weighs 1.8 pounds.If it is a whole chicken, it should take about an hour.The chicken is cooked when there is no blood or water coming out.
10.Pick up and cut into pieces
11.Let’s eat
Tips
Cantonese people eat raw chicken and cooked duck.The chicken does not have to be cooked, like white-cut chicken, with the bones There is blood, but the joint between the meat and bones is still a little red.Well, Cantonese people think that the meat of such chicken is tender and delicious.
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