1. Chop the scallion and chopped green onion separately, chop the ginger into ginger paste, chop the coriander and set aside
2. Wash the chicken, dry it in water, add ginger slices and green onion
3. Add soy sauce, wine, a little salt, a little ginger, peanut oil, sesame oil, etc. and marinate for more than half an hour. Remember to put these ingredients in the chicken belly too! Turn it every 10 minutes, and strive to marinate every part of the chicken.
4. Add a little peanut oil, add ginger paste and fry for 30 seconds, add the whole chicken, and fry on the reverse side a few times. Then add rice wine and continue to fry
5. After the chicken skin is slightly yellow, add soy sauce
6. After adding soy sauce, continue to fry for 1 to 2 minutes, the aroma and color are already very good, then add water. Bring to a boil and turn to low heat and cook for about 15 to 18 minutes (depending on the size of the chicken, mine is about 1 catty and a half)
7. When the juice is almost collected, you can add a small amount of brown sugar and dark soy sauce to color, and then it is out of the pot!
8. Bring the sauce to a boil, add the remaining green onion, ginger, coriander, and cook for a while.
Tips:1 Choose a good chicken, remember that the quality is very important, of course, if you have the conditions, choose the local chicken
2 When you put the soy sauce and cook it, you can try the taste a little bit, it can be a little bit lighter, and the taste will be just right when the juice is collected at the end.
3 Finally, let it cool before cutting, otherwise the chicken will break easily
