Preparation of soy sauce chicken Simple, soy sauce chicken preparation

Ingredients for soy sauce chicken.

1 yellow chicken and 50 grams of green onions.

50 grams of coriander and 20 grams of garlic.

10 grams of ginger, salt, light soy sauce, dark soy sauce, appropriate amount of oyster sauce.

Cooking wine to taste, sugar to taste.

Pepper and a pinch of chicken bouillon.

Preparation of soy sauce chicken.

Step 1: Wash the chickens.

Step 2: Wash the green onion and coriander.

Step 3: Green onions, ginger, garlic, and ginger are ready.

Step 4: Prepare the pickled chicken, add coriander, green onion, ginger and garlic.

Step 5: Salt, light soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, chicken essence, pepper, peanut oil.

Step 6: Whole body *** 5 minutes Marinate for 2 hours.

Step 7: Stuff all the ingredients into your stomach.

Step 8: Secure with a toothpick.

Step 9: Bake on low heat for 40 minutes.

Step 10 Finished product drawing.

Step 11: Chop and plate.

Soy sauce chicken is a famous dish of the Han nationality with full color and flavor, which belongs to the Cantonese cuisine. Soy sauce chicken in Guangdong can be regarded as a special home-cooked dish, with chicken as the main ingredient, soy sauce and cooking wine and sugar as the seasoning, the operation is simple, Guangdong has "no chicken is not a feast", soy sauce chicken is one of the very typical dishes.

In Guangdong, there is a dish that is very distinctive, many families will do it, especially during the Chinese New Year, they will basically eat it, that is, soy sauce chicken, the practice of soy sauce chicken is more exquisite, although many people like to eat, but it is not easy to do a good job.

To prepare the soy sauce chicken: 1After the chicken is slaughtered, wash it and use a towel to absorb the water; 2.Slice the ginger, add some water to the starch, and mix it into water starch for later use; 3.Put enough vegetable oil in the pot, put ginger slices and local chicken, simmer until the skin is golden brown, add cooking wine;

Preparation: 4Reduce the heat, add an appropriate amount of light soy sauce, sugar, add an appropriate amount of dark soy sauce, and stir-fry until the surface is colored; 5.Add the internal organs of the chicken, add less than half of the chicken's water, bring to a boil over high heat, turn to medium heat and cook for 15 minutes, until the chicken is evenly colored;

Preparation: 6Open the lid and add the water starch; 7.Turn off the heat to collect the juice, disinfect the cutting board and knife with boiling water, take out the chicken and cut it into pieces, and then pour the sauce on it. Serve on a plate.

The secret of home-cooked soy sauce chicken: 1. Don't cut the chicken, put the whole chicken in it and cook it, and then cut it into pieces; 2. The cooking time of the chicken does not need to be too long, about 15 minutes on medium heat; 3. Don't use too much dark soy sauce for the sake of coloring the chicken; 4. The amount of sugar is prepared according to your own taste.

Here in Guangdong, soy sauce chicken can be regarded as a special dish, such a special dish, in the family here in Guangdong, it is basically a must-have dish in the New Year, such a meat dish, even if our family is not the New Year, it is necessary every month, in our family, such a dish, basically kills all the children in my family, every time it is the day of the party, my uncle will cook such a soy sauce chicken, and then there is a situation where a few children take a bowl to rob, even if it is the juice of the boiled chicken, We adults, if we are slow, when the children finish eating, it is estimated that there will be some meatless parts such as chicken necks and chicken feet.

Such a dish, is learned to make with my uncle, I don't know if it's a standard practice, in our family, it's just such a practice, whether it's standard or not, the main thing is delicious, let's cook our own dishes and eat at home, the picture is delicious and easy to make, isn't it? Junior. Burn.

Salty and sweet. Twenty minutes.

Ingredients. Half a local chicken.

Accessories. 3 slices of ginger.

Ingredient. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Cooking wine to taste.

Sugar to taste. Oil to taste.

Water to taste. Starch water to taste.

Steps to prepare soy sauce chicken.

1.After slaughtering, wash the chicken, absorb the water with a clean towel, slice the ginger, add some water to the starch and make starch water for later use.

2.Put enough oil in the pan.

3.Add the ginger slices and local chicken to a low heat until the skin is golden brown, pour out the excess oil in the pan, leaving some base oil.

4.Continue to reduce the heat and add the appropriate amount of cooking wine.

5.Add an appropriate amount of light soy sauce.

6.Add the appropriate amount of sugar.

7.Finally, add an appropriate amount of dark soy sauce.

8.At this time, add the chicken offal and stir-fry until the surface of the chicken is colored.

9.Add water that can be submerged in half of the chicken.

10.Bring to a boil over high heat, reduce the heat to medium and cook for 15 minutes, turning the chicken over the middle until the chicken is evenly colored.

11.Open the lid and add the starch water.

12.Reduce the heat when the juice is thickened.

13.After rinsing and sterilizing the clean cutting board and knife with boiling water, remove the chicken and cut it into pieces, and then drizzle with the sauce.

1. Don't cut the chicken into pieces to cook, put the whole chicken in it and cook it, and then cut it into pieces, so that the cooked chicken is not old and woody.

2. The cooking time of the chicken does not need to be too long, generally about 15 minutes on medium heat is enough.

3. The amount of dark soy sauce should not be too large, add a little to use it for sauce color.

4. The amount of sugar is modulated according to the taste you like, put more if you like sweet, and put less if you don't like it, this dish is generally salty and sweet.

People in many areas like to eat soy sauce chicken, soy sauce chicken is also counted as a food specialty, very fond of eating meat pot friends how to miss such a special food, if you eat local pure soy sauce chicken, can learn the practice of soy sauce chicken at home, in fact, it is very simple to grasp the method, let's discuss the practice of soy sauce chicken fans.

Method 1: Raw materials.

1 chicken (about 3 catties), 1 bowl of light soy sauce, 200ml of Coca-Cola, 2 tablespoons of soy sauce, 1 pinch of mint grass.

Practice. 1. Open the edge of the chicken and dry the water.

2. Put the light soy sauce and Coca-Cola soy sauce into the pot, add a bowl of cold water, and bring to a boil over high heat.

3. Put the chicken in the pot and simmer, add the mint grass.

4. During the whole process of cooking, it should be turned over from time to time to ensure that the tone and taste of the chicken are even.

5. Cook until the chicken has no blood, then simmer for 15 minutes.

6. After it cools a little, chop the pieces and arrange them.

Tips. In the past, when I made this small dish, I often added green onion and ginger to cook together, but the flavor was stronger, and the mint grass was added, the taste was more aromatic, and it could bring out a refreshing sweetness.

Method 2: One whole chicken, half a can of light soy sauce, a large piece of wind ginger, two pieces of ginger, a few green onion roots, three oyster mushrooms, appropriate Xianglai, appropriate chicken essence powder, water, edible oil, sesame oil.

Practice. Wash the whole chicken and cut the chicken head for later use (if the pot is big enough, you can also store the chicken head).

Chop the appropriate wind ginger, ginger slices, green onion root and three pieces of oyster mushrooms into puree, add a small amount of salt, mix with Xianglai and fill in the chicken belly.

Smear a layer of salt bureau chicken powder on the surface of the chicken, and let it taste for 10 minutes (some are sold in bags of raw salt, if you can't find it, you can replace it with chicken essence powder).

Add half a jar of light soy sauce to the cooking pot, add a bowl and a half of water, and add a small amount of cooking oil and sesame oil.

Put the whole chicken into a pot and boil, roll it several times during the period, so that the chicken is boiled, evenly heated, about 25 minutes later, and then stop the fire.

Tips. It is best to use fresh chicken, and frozen chicken can easily affect the taste

The contents of the chicken belly can be filled according to the taste preferences of the person.

The Guangdong daughter-in-law teaches you the authentic method of soy sauce chicken, half a bowl of soy sauce is done, the skin is fragrant and the meat is smooth, and it is easy to learn.

Cai Cai is Cantonese people, but also Guangdong daughter-in-law, in Guangdong often has "no chicken is not a feast" said, today Cai Cai wants to share with you a specialty dish [soy sauce chicken], for soy sauce chicken we Cantonese people are called soy sauce chicken, it is a traditional dish in Guangdong. Every time there is a festival, this dish is often served on the table, the skin is tender and the meat is smooth, the color and flavor are beautiful, and it is loved by many people.

When many people make soy sauce chicken, if they don't pay attention to it, it will be easy to cook the chicken for a long time, or it will not taste good, and the taste will be greatly reduced. So how should we operate and what kind of tips should we grasp to make delicious and delicious soy sauce chicken? Without further ado, the next dishes will answer for you one by one.

Foodies, you have to collect it!

Ingredients: local chicken, chives, cooking wine, turmeric, turmeric, rock sugar, soy sauce, dark soy sauce, peanut oil.

Cooking process]:

1. Choose tender local chicken for chicken, so that the taste will be tender and fragrant. Wash half of the chicken, and use a toothpick to prick a small hole in the chicken so that it will add more flavor when cooking later. Sand ginger is flattened and chopped, turmeric peeled and sliced, coriander washed and tied into green onion knots for later use.

2. Boil the water in a wok, pour in a spoonful of peanut oil, pour in the ginger slices, and simmer over low heat until fragrant.

3. Put the chicken in the pot and fry it over low heat to make the skin smooth and bright.

4. Add half a bowl of water, half a bowl of soy sauce, 1 tablespoon of dark soy sauce, a small half spoon of cooking wine, green onion knots and 3 pieces of rock sugar to the pot.

5. Simmer over low heat until the bottom juice in the pot, prick the chicken with chopsticks, the chicken is cooked and there is no blood oozing, you can add sand ginger to make the chicken fragrant and appetizing, because the fragrance of sand ginger volatilizes very quickly, so it is recommended that you choose to put it in the back.

6. During the simmering process, use a spoon to continuously pour the sauce on the local chicken until the soy sauce chicken is juiced, and the surface is dark yellow, then it can be taken out of the pot, chopped into small pieces and served on the table, so that the simple and fragrant soy sauce chicken is ready!

Cantonese soy sauce chicken home version is a simple recipe.

Ingredients for soy sauce chicken.

1 yellow chicken and 50 grams of green onions.

50 grams of coriander and 20 grams of garlic.

10 grams of ginger, salt, light soy sauce, dark soy sauce, appropriate amount of oyster sauce.

Cooking wine to taste, sugar to taste.

Pepper and a pinch of chicken bouillon.

Preparation of soy sauce chicken.

Step 1: Wash the chickens.

Step 2: Wash the green onion and coriander.

Step 3: Green onions, ginger, garlic, and ginger are ready.

Step 4: Prepare the pickled chicken, add coriander, green onion, ginger and garlic.

Step 5: Salt, light soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, chicken essence, pepper, peanut oil.

Step 6: Whole body *** 5 minutes Marinate for 2 hours.

Step 7: Stuff all the ingredients into your stomach.

Step 8: Secure with a toothpick.

Step 9: Bake on low heat for 40 minutes.

Step 10 Finished product drawing.

Step 11: Chop and plate.

Ingredients: a Beijing oil chicken.

Excipients: 1 spoonful of salt (for marinating) 1 spoonful of dark soy sauce, a small bowl of water, a handful of shallots, 2-4 slices of ginger, 2-3 star anise, 2-3 bay leaves, 5-7 pieces of rock sugar, half a bowl of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine.

1. Thaw and clean the Peking oily chicken, especially the internal organs.

2. Sprinkle salt and spread evenly, and the internal organs should also be smeared, and dry in a ventilated place.

3. Add all the seasonings to the pot (remove salt).

4. After boiling, put in the fried chicken and turn to medium-low heat.

5. After simmering for 3-4 minutes, open the lid of the pot and pour the soup over the chicken.

6. Turn over and continue to simmer for 3-4 minutes, then repeat steps 5-6.

7. Adjust the length of the stewing time according to the ease of ripeness of the chicken, generally 1-2 hours, and finally turn off the heat and cover the morning sedan chair and simmer for 15 minutes.

8. Allow to cool slightly after removal.

9. Cut into cubes and drizzle with the soup.

10. Taste a piece, it is delicious! Anshi Agricultural Science Beijing Oil Chicken, experts from the Academy of Agricultural Sciences guide breeding, authentic Beijing flavor, nutritious and healthy quality ingredients.

11. Finished product of soy sauce chicken.

The preparation of soy sauce chicken is as follows:Ingredients: Qingyuan chicken, shallots, ginger, garlic, oil, soy sauce, sugar.

Step 1: Clean half of the Qingyuan chicken.

Step 2: Prepare shallots, ginger and garlic.

Step 3: Prepare a ** boiling water and put the chicken into the scalding for a while, so that the chicken skin is firmer and can be fishy.

Step 4: Blot the water with kitchen paper.

Step 5: Heat the pan with oil.

Step 6: Put the chicken in the pan and fry the skin side first, then turn the other side and fry it for a while.

Step 7: Add shallots, garlic, and ginger to make a splash, add soy sauce and sugar, and adjust to your favorite taste.

Step 8: Cook over medium heat and pour the sauce over the chicken with a spoon to make it brown and flavorful.

Step 9: Then add a bowl of water, cover and simmer over medium heat for about 20 minutes.

Step 10: When the time comes, open the lid and want to know if the chicken is cooked thoroughly, use chopsticks to cut the chicken thighs where there is a lot of meat, and there is no blood and water that is cooked.

Step 11: Take it out and let it cool slightly, chop it into pieces and put it on a plate, and pour the remaining sauce in the pot.

<> "Soy Sauce Chicken. Half a chicken, green onion knots, ginger slices, rock sugar, light soy sauce, dark soy sauce.

1. Wash and drain the chicken and spread it in a nonstick pan.

2. Pour in half a bowl of light soy sauce, half a bowl of water, a small amount of dark soy sauce, 4 rock sugar cubes, garlic granules, ginger slices and green onion knots.

3. After boiling on high heat, turn to medium-low heat, then keep pouring the sauce on the stuffy round chicken for 2-3 minutes, then cover and simmer for 10 minutes, turn over.

4. After turning over, repeat the previous step, keep pouring sauce on the chicken, cover and simmer for 10 minutes.

5. Wait until the chicken is basically colored, it's almost good, you can see the sauce, turn over and simmer for another 3-5 minutes.

6. Scoop up the chopped pieces and put them on a plate.

Sauté mustard greens. Mustard greens, minced garlic.

1. Stir-fry the minced garlic in a hot pan and add the washed mustard greens.

2. Add an appropriate amount of salt (which can keep the mustard green) and stir-fry evenly.

3. Add the appropriate amount of water and oyster sauce, stir-fry evenly, and put on a plate.