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Anonymous users2024-02-12The practice <>
1 triple yellow chicken.
Peanut oil: soy sauce (1:3 amount, can be reduced according to personal taste) sand ginger.
Method:1Three yellow chickens, pluck the chicken feathers and wash them.
2.Wash and chop the sand ginger.
3.Mix the oil and soy sauce 1:3, add the sand ginger, and a little sugar to enhance the freshness.
4.Massage the sauce well into the chicken body, pour some sauce into the chicken belly and wipe it Put the chicken in the pot, and then pour the remaining sauce on the chicken.
5.Turn on medium-high heat and reduce to low when the sauce starts to bubble. Rolled over twice halfway and poured ice water on each other.
Before the sauce bubbles, you need to stare in front of the pot, and turn it over properly to taste, ice water does not need too much, in order to make the meat more slippery, and neutralize the saltiness of the soy sauce, as for the amount, it is enough to slide a small amount of ice water over the chicken body, or you can taste whether the sauce is too salty, so that the water can be more neutralized, and don't worry about cracking the pot, just a small amount of water, and the bottom of the pot is not so icy after the chicken body flows).
6.Simmer for 20 minutes to turn off the heat, do not open the lid and continue to simmer for 5 minutes.
7.Cut open and serve on a plate, drizzle with the sauce in the pan.
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Anonymous users2024-02-11Chicken with Soy Sauce in Bucket Cuisine and Efficacy: Braised Pickles Recipes for Teenagers Recipes for Replenishing Deficiency and Nourishing the Body Spleen and appetizing recipes.
Taste: five-spice Process: marinated.
Ingredients for Bucket Soy Sauce Chicken:
Ingredients: 1500 grams of chicken.
Seasoning: 1000 grams of marinade.
Characteristics of Chicken with Soy Sauce in Buckets:
The color is golden, fragrant and smooth.
Production: 1Slaughtered chickens and washed.
2.Insert a small bamboo tube into the tail of the bare chicken, heat the brine to boil, then put the chicken into the refined brine basin and soak it for 15 minutes, in the process of soaking, the chicken should be lifted and poured out of the brine in the inner cavity two or three times to ensure that the internal and external temperature is consistent.
3.When soaking the chicken, pay attention to the heat and not roll too much. It should be soaked slowly, but also in deep water, until the corn protrusion, the leg meat is soft and cooked, and the chicken body is coated with sesame oil after cooking.
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Anonymous users2024-02-10Ingredients for soy sauce chicken:
Ingredients: half a light chicken, 1 piece of ginger, 1 star anise, 1 small piece of cinnamon, soy sauce chicken juice (no light soy sauce and dark soy sauce can be substituted).
Simmer 3 tablespoons of soy sauce chicken juice, 2 tablespoons of sugar, 1 teaspoon of monosodium glutamate, 1/2 tablespoon dark soy sauce and a small half cup of water together with the spices.
Scoop up the spices and all that's left is the fragrant marinade. Drizzle the marinade over the chicken, spread evenly on both sides, marinate for about two hours, turning over several times on the way to absorb the flavor. Spread evenly on both sides and marinate for about two hours, turning over several times on the way to absorb the flavor.
Take out and turn the skin up, the chicken is basically cooked at this time, the following steps are to make the skin more colorful and refreshing. Drizzle the juice on the surface and switch to medium heat (you can pull out the plastic bag for easy observation, and the juice will not splash when you are stinging on medium heat).
Ding on medium heat for 2 minutes, then take out the juice, if it is Ding Ding Ding 3 times for 2 minutes, pour the juice 3 times. After 14 minutes of tinkling (8 2 3), it was baked.
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Anonymous users2024-02-09The 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.
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