Drum oil chicken authentic practice, drum oil chicken is a kind of Cantonese cuisine, what is the pr

The steps to prepare soy sauce chicken are as follows:Ingredients: 1 chicken thigh, 1 tablespoon of steamed fish soy sauce.

Excipients: half an onion, a spoonful of light soy sauce, an appropriate amount of green onion and ginger, a star anise cinnamon, and a piece of brown sugar.

1. Wash the chicken thighs, cut off the large pieces of chicken fat, and fry the chicken fat in a hot pan with hot oil.

2. Stir-fry chives, ginger and onion, add light soy sauce, steamed fish soy sauce, water, seasoning, and brown sugar.

3. Add the chicken thighs, bring to a boil over medium heat, and pour the soup over the chicken thighs.

4. Cook until the soup is thick.

5. Plated, the finished product is as follows.

Soy sauce chicken is a dish with bright colors and tender chicken, which is very delicious. Here's how it works:

Ingredients: chicken, shallots.

Excipients: ginger, sugar, light soy sauce, Sichuan pepper, chives.

Method:

1. Soak the peppercorns in the light soy sauce, wash the chicken, and pour in the peppercorns with light soy sauce.

2. Crush the shallots, cut a few slices of ginger, pour them together, and massage all parts of the chicken for a while.

Pour in the sugar (about 10 grams) and continue massaging.

3. Marinate for 2-4 hours, no need to put it in the refrigerator, pick out the chopped ginger and shallots after the marinade is done.

4. Heat the pan, add a little oil, pour in the chopped ginger and shallots and fry until fragrant.

5. Put in the marinated chicken, and wipe the bottom of the pot on all sides of the chicken skin to make the surface stick to the oil color and be fuller.

6. Pour in the marinated sauce, close the lid, press the cook button, and turn over several times halfway to make the chicken evenly colored on all sides.

7. Finally, turn off the heat and put in the washed chives, blanch them with the residual temperature of the pot until they are broken, and put them out with the chicken.

This dish is relatively simple, with soy sauce as the main method, and the method of soaking is used to make the chicken tender and flavorful. Later, use a spoon to pour the juice into the chicken, turn to low heat and cover the pot and cook for another two minutes, so that two minutes to cook, pour the juice to the chicken, turn over, use the same method until the chicken is cooked for a few minutes, then turn to low heat and simmer for 5 minutes, put the chopped garlic and green onion into a bowl and add sesame oil and stir well, turn the chicken over, boil and simmer for 10 minutes, remove and cut into pieces.

What I bring to you today is a slippery but not greasy one - soy sauce chicken. Simply delicious and let the one in the kitchen hold your stomach tightly. Come and do it, you won't regret it.

Wash the fresh chicken, the size of the chicken is not too big, about 1 catty and 2 taels is the best, not more than 1 and a half catties, too small and no meat, too big the meat is not delicious and not delicious. Put the scalded chicken and soak it until it is six or seven mature (note that the water cannot be boiled during the soaking process, and then add cold water in time to keep the water temperature at about 80-90 degrees), and then remove the dry water.

Even kitchen novices can easily master it. Soy sauce chicken whole chicken tastes the best, if there are few people, half a chicken or whole chicken leg is fine, my child prefers soy sauce chicken thighs. Generally, about three catties of chicken soaked for half an hour to cook, this should be determined according to the actual situation, the chicken is larger and the time is longer, and the chicken is smaller, the time is shorter!

If you soak for a long time and find that the chicken is not fully cooked, turn on the low heat and simmer slowly for more time to fully cook.

Because of the simplicity of the ingredients and the simplicity of the method, the taste is particularly good, and the chicken is particularly tender and delicious, and it is loved by everyone, even if it is easy to make at home. In this way, let it slowly disperse the steam, open the pot after dispersing the steam, and cool it a little to chop the pieces, so that the soy sauce chicken is fragrant and tender, and there is no need for too much soy sauce, it will not be wasted, and it is particularly delicious to be boiled and bubbling for 10 seconds, then change the heat to low heat, open the lid and turn each piece of chicken, and then cover the pot and cook for a minute before turning, using the same method until the chicken is cooked.

Clean the chicken, then cut it into small pieces for later use, heat the oil, stir-fry the chicken in the pan over high heat, and finally add water to simmer.

Boil the water, put the cleaned chicken in the pot, scald it inside and out, then heat the oil, put the star anise, green onion and ginger in it, fry the fragrance, and then put cooking wine, water, sugar, soy sauce in it, put the juice on the chicken's body, and simmer for 20 minutes on low heat.

First of all, you should prepare fresh ingredients, then pour the chicken into the appropriate amount of condiments and marinate for 15 minutes, heat the oil, pour in the green onions, ginger and garlic and stir-fry until fragrant, put the ingredients into the pot, add the appropriate amount of side dishes, and then pour in the appropriate amount of condiments, stir-fry evenly, add the appropriate amount of water, and simmer for 15 minutes on low heat to get out of the pot.

1.Wash one fresh chicken and set aside, finely chop the shallots and ginger.

2.Boil the oil in a hot pan (you can use a little more), then add the whole chicken to the pot, add the shallots and ginger crushed to it, add cooking wine, sugar, light soy sauce, salt, and 250 liters of water.

3.Cook on high heat for 20 minutes, and when the juice is almost dry, you can pick up the chicken, at this time you can try the taste of the juice, the intensity and your taste is determined.

4.When the chicken is cool, it can be cut into pieces and arranged. Pour the sauce over and you're done.

Introduction to Cantonese drum oil chicken:

It is a traditional famous dish of the Han nationality with full color and flavor, which belongs to the Cantonese cuisine. The skin of this dish is crispy and the meat is tender, sweet and soft and smooth, the color is oily yellow, fresh, fragrant, tender, smooth, and the taste is excellent. Wash one fresh chicken and set aside, finely chop the shallots and ginger.

Boil the oil in a hot pan (you can use a little more), then add the whole chicken to the pot, add the shallots and ginger crushed to it, add cooking wine, sugar, light soy sauce, salt, and 250 liters of water. Cook on high heat for 20 minutes, and when the juice is almost dry, you can pick up the chicken, at this time you can try the taste of the juice, the intensity and your taste is determined. When the chicken is cool, it can be cut into pieces and arranged.

Pour the sauce over and you're done.

Ingredients.

Chicken thighs are four phases of food.

Drum oil cooking wine. Soy sauce of green onions and peanuts.

Preparation of salt-drummed chicken thighs.

The practice of drumming chicken thighs**11Fresh chicken thighs are washed and prepared for the preparation of drum oil chicken thighs**22Lee Kum Kee steamed oil drum oil, I have to say that this bottle of stuff has made countless delicious meat dishes, which is a must-have for the family.

The practice of drumming chicken thighs**33Put half of the oil and half of the water in the casserole, the proportion is proportional, add cooking wine, light soy sauce, salt and chopped green onion to boil.

The practice of drumming chicken thighs**44Put in the chicken thighs, if the water can not finish the chicken thighs to turn over, slowly simmer over medium heat for about 20 minutes, turn off the heat and do not rush to pick up, soak it to make it more colorful.

The practice of drumming chicken thighs**55Scoop it up and chop it and eat it.

Classic Cantonese cuisine - the steps of home-style fried chicken.

1 Half chicken is cleaned and ready with star anise, cinnamon, ginger slices, and rock sugar.

2Add about 400ml of light soy sauce to the cooking pot, and add star anise, cinnamon and ginger slices.

3Then add rock sugar and bring to a boil.

4. After the rock sugar is boiled, put the chicken in the pot and bring to a boil, then turn to medium-low heat and cook slowly.

5. Pour soy sauce over the chicken halfway.

6. Cook for 8 minutes, then turn over and cook for another 8 minutes, and after cooking, put the chicken in it and soak for 30 minutes.

7. Put an appropriate amount of oil and salt into the water and boil, put the mustard shreds in the pot and cook, take out the water control and put on the plate.

8Take out the soaked chicken and chop it into a plate, and drizzle with the soy sauce of the boiled chicken.

1 fat chicken (about 1000 grams).

Seasoning: 1000 grams of soy sauce, 750 grams of rock sugar, 30 grams of star anise, 25 grams of sand ginger, 25 grams of Sichuan pepper, 25 grams of cloves, 500 grams of cooking wine, 30 grams of monosodium glutamate, 75 grams of refined salt, 30 grams of licorice, 30 grams of cinnamon, 30 grams of grass fruit, 5 kg of boiling water.

Method: 1Soy sauce, cooking wine, rock sugar, monosodium glutamate, and refined salt are placed together in a clay basin, and boiling water is added. Cinnamon, star anise, Sichuan pepper, sand ginger, cloves, licorice, and grass fruits are put together, wrapped in a white cloth, and then put into a clay pot, and then the pot is put on the stove and boiled for an hour to become brine; Spices and medicinal materials need to be often soaked in the basin, the brine can be used for a long time (it is best to burn on the same day, use every other day), before each use, you need to use a compass to filter out impurities and oil slicks, and then use it after boiling, after use, you need to cover it with a gauze to keep it clean, such as using it every day, you must change the fragrance once a week.

2.Boil the brine, put the chicken into the brine, boil it in small water for 15 minutes, then soak the brine basin from the fire for about 15 minutes, when the duck skin is light golden yellow, take out the cut pieces and put it in the pot, pour a little brine on the table before eating.

There is also a relatively simple one: 1. Add half a bowl of water to the pot and add chicken essence; Once the water is boiling, add the chicken pieces cut into large pieces and bring to a boil over medium heat until the water is dry.

2. When you add the soy sauce, you need to keep stirring during the period to prevent it from sticking to the pan, and then remove the chopped pieces after the chicken pieces are evenly dipped in the soy sauce.

3. Serve on a plate.

Ingredients: about 8 10 shallots, about a pound of fresh chicken, a few gingers, an appropriate amount of light soy sauce, 4 teaspoons of sugar, an appropriate amount of cooking wine, and a small spoon of salt.

1. Put the chicken in the idle rice cooker, put in the light soy sauce, ginger slices, garlic slices and marinate for 1 to an hour (fresh chicken is delicious enough to make the chicken with drum oil, so don't marinate overnight, just marinate it slightly).

2. Heat the pot and add a small amount of peanut oil. When the oil is hot, put down the garlic slices and burst into fragrance.

3. Add the whole chicken, fry until the skin of the chicken on one side is slightly dry, add the marinade and simmer together. At the same time, put the shallots in and add cooking wine, sugar and salt.

4. After drying the chicken skin on one side, turn over the other side.

5. Don't put too much light soy sauce at once during the period, wait until it's almost dry and then add light soy sauce, and repeat this several times. This kind of drum oil chicken will be fragrant. Add light soy sauce and cover and simmer for about 15 minutes, so that it is more flavorful.

6. Simmer until there is a little juice, then turn off the heat, and wait for it to cool and chop the pieces on the plate.

Ingredients: 1 2 yellow chickens.

1 tablespoon of seasoning salt.

3 pieces of rock sugar. 5 grams of ginger and 3 tablespoons of cooking wine.

1 scoop light soy sauce. 2 scoops of dark soy sauce.

1 teaspoon of sesame oil.

5 grams of shallots. Vegetable oil to taste.

Production 1Chop the three yellow chickens and remove the heads and feet.

2.Cut the ginger into large slices, cut the shallots into sections, put them together with the chicken, add 2 spoons of dark soy sauce, 1 spoon of light soy sauce, 3 spoons of cooking wine, 1 spoon of salt, and 3 pieces of rock sugar and marinate for half an hour (during this period, the chicken should be turned over to make the chicken evenly colored).

3.Pour slightly more oil into the pan than usual for stir-frying.

4.When it is 4 hot, pour in the sauce of the marinated chicken and the ginger shallots5Bring to a boil and simmer for 2 minutes.

6.Put the chicken in it (be careful not to let the oil spill out and burn yourself) 7First, the skin is browned and colored.

8.Turn it over again and bring the inside to a boil and color.

9.Drizzle in 1 teaspoon of sesame oil.

10.Cover the pot and reduce the heat to medium-low for 10 minutes.

11.Use chopsticks to prick the thickest part of the chicken, and there is no blood coming out, which means that the chicken is cooked. Half a chicken (one and a half pounds) is about 10 minutes long, and the chopsticks are pierced and the delicious gravy flows out, which is very good.

12.Continue to turn over, turn on high heat to thicken the juice in the pan, turn off the heat and serve.