Ginger Marinated Chicken

Name: Ginger Marinated Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicks; 1500g Red brine; 1 large piece (about 50g) ginger; 6 roots (about 50g) Chives; 2 tbsp Pickled red pepper; 1/2 tablespoon Cooking Wine; 1 tbsp Soy sauce; 2 tbsp Water starch; 5 tbsp Fresh soup; 1 teaspoon Chicken noodles; 2 tbsp oil

by Saifi

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

If there is no brine, you can buy Lee Kum Kee's brine juice and mix it with water. It is advisable to use medium heat to thicken the soup to avoid the soup. The amount of broth should be controlled according to the amount of raw materials, so that each piece of chicken can be put into the juice. It is best to use a bone-cutting knife when chopping, otherwise the tender chicken will break easily and affect its shape. "

Ginger Marinated Chicken

1. Wash the chicks, boil them in boiling water, remove them, and wash them again.

2. Put the brine in the pot separately, put the chicken in the brine until it reaches the eighth maturity, and then pick it up.

3. Take three-fifths of the ginger and green onions, roll them into ginger and chop them into chopped green onions; use another two-fifths of the ginger, and cut the green onions into long pieces.

4. Place the broken pieces of ginger and green onions into the bottom of the pan.

5. Roll the stewed chicken into pieces, add the fresh soup, cooking wine and soy sauce, mix well, put it on a plate with green onion and ginger, and steam it in a pot.

6. Put the oil in the wok, saute the minced ginger and minced pepper over low heat until fragrant.

7. Pour the original juice in the steaming dish into the pot, add vinegar and chicken powder to a boil; change to medium heat and add water starch, let it stand for three seconds until cooked.