[cantonese Cuisine] Chaoshan Braised Chicken

[cantonese Cuisine] Chaoshan Braised Chicken

1. A bag of Chaoshan Laoluo contains a bag of Lao Lao ingredients (containing: cinnamon, star anise, ginger, clove, fennel, licorice, Cao Guo) and a bag of Lao Lao ingredients.

2. Prepare the right amount of garlic, ginger and coriander.

3. Half a chicken is cleaned and set aside.

4. Add Chaoshan Lao Bao, garlic, sliced ginger and coriander to 1.25L water (measured with an orange juice bottle) and bring to a boil.

5. Remove the bubbles and other impurities after the smell is burnt.

6. Turn to a simmer, add salt, soy sauce, and white sugar (stir), boil until the spices taste out, and it is the marinade.

7. Discard the coriander section, add the chicken, and bring to a boil. During this process, turn the chicken body from time to time to make it evenly tasty.

8. When the chicken is mature, add the old brine paste, simmer on medium and low heat until cooked, turn off the heat to cool down. Bring to a boil again, then turn off the heat to cool the flavor, repeat the above operation three or four times. During this process, turn the chicken body from time to time to make it evenly tasty.

9. Let the pan dry slightly, cut into pieces and put on a plate.

Tips:

1. After the chicken is cooked, poke the chicken with a toothpick to make the chicken more delicious.

2. The toughness of the marinated chicken is palatable, and it can be dipped in the marinade when eating, and it is also delicious without dipping!