Chinese Food
Fried chicken with soy sauce
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The protagonist of the minimalist version of black bean chicken suggests Sanhuang chicken. It's not suitable for Chai chicken and zodiac chicken. Sanhuang chicken is easy to mature. The size of the chicken should not be too big. It's best to have one Jin and two Liang. It's not more than one Jin and a half. It's too small and has no meat. It's too big and thick. It's not easy to taste. Chai chicken and Zoe chicken are too strong. They need to be stewed for a long time to rot. time is not enough and meat is too Chai. They are not suitable for this dish. Condiments and accessories are also simple. Only one bowl of water, one bowl of steamed fish and soy sauce, half a piece of sugar and three pieces of ginger are needed.
Cooking ingredients
Cooking Steps
Step1:Cut off the head and claws of Sanhuang chicken and soak in water for 1 hour. The long soak is to soak the blood water out of the chicken. We can't cook the black bean chicken. Wash in an hour.
Step2:Control the water content of the whole chicken after bathing. If you are in a hurry, you can use kitchen paper to dip the water on it.
Step3:Sanhuang chicken is still quite fat. Use a knife to cut off the fat on it as much as possible. This is to burn and eat some fat. Now our life is so good. Everyone wants to eat enough but doesn't want to eat too much fat. The fat we take off is for other purposes.
Step4:Put the cut fat in the pan and fry over medium heat until the chicken oil is out.
Step5:Press the grease with chopsticks and turn it over at any time. It will produce a lot of chicken oil in a few minutes. Remove the excess oil residue.
Step6:Put the whole chicken into the pot. Fry it in the freshly made chicken oil. Keep it on medium heat.
Step7:Front. Back, left and right sides should be fried. Let the skin of this chicken be colored as much as possible.
Step8:There seems to be more chicken oil in the pot than just now, because there is also grease in the chicken skin. Take out the chicken. Pour the oil out of the pan. Of course, if you want to make this black bean chicken taste better, you can keep the fat. If you think it's a waste to pour out the oil like this, then use the oil to stir fry the vegetables. Rape and mustard are OK. Delicious.
Step9:Put three pieces of ginger in the po
Step10:Pour in steamed fish and soy sauc
Step11:Pour in as much water as steamed fish and soy sauc
Step12:Put in a piece of sugar. The piece of sugar is very hard. Don't have to cut it too hard. Put it in the pot. It will melt in a short time.
Step13:Cover the pot and simmer. Keep the heat low and medium. Turn the chicken over every few minutes. Let all parts of the chicken be colored to taste.
Step14:It's about 20 minutes. The whole body of the chicken turns dark brown.
Step15:Take out the chicken.
Step16:For the convenience of eating later, cut the chicken into pieces. I don't have much experience in cutting chicken. Cut it into this shape. You can make do with it. Don't think I've shared so many recipes that I can do anything. In fact, I'm not good at many aspects. Such as cutting chicke
Step17:There is still some soup left in the pot. Boil it over medium high heat to make it bubbly. The soup is thick.
Step18:Pour the stewed soy sauce evenly over the chicken.
Step19:With black bean sauce and chicken sauc
Cooking tips:Slice sugar is very common in the south. It's not used much in the north. I can often see it in Guangzhou food market and supermarket. Many desserts in Guangzhou use slice sugar. Sugar flakes are made from sugarcane. I personally feel that they are between brown sugar and white sugar. And they are not very sweet. It's used for seasoning and coloring. There are skills in making delicious dishes.
