Rose Soy Sauce Chicken

Name: Rose Soy Sauce Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Haitian Gold Label Soy Sauce; 1/2 bowl crystal sugar; 1 teaspoon salt; 1/2 bowl Shimizu; 1 clove ginger; 1 material star anise; 5 capsules Cinnamon (the size of a soybean); 1 pepper; Dried roses

by easy lamb stew with radish

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

People in Guangdong and Guangxi love to eat chicken, except for white cut chicken, soy sauce chicken and soy sauce chicken. This rose chicken is an upgraded version that combines the traditional chicken cooking methods in the Lingnan region and adopts the expertise of many people.
After improvement, it is very suitable for lazy people, and it is also the best dish for New Year's cooking, gatherings and banquets, and showing cooking skills.

Ingredients

1 bowl Haitian Gold Label Soy Sauce
1/2 bowl Crystal Sugar
1 teaspoon Salt
1/2 bowl Shimizu
1 clove Ginger
1 material Star Anise
5 capsules Cinnamon (the Size Of A Soybean)
1 Pepper
Dried Roses

Rose Soy Sauce Chicken

1. Put all the seasonings in a pot and boil on high heat until the rock sugar has melted.

2. Put the cleaned chicken flat in the pot, and set the fire to the minimum (for the gas stove, turn it to a low fire), cover the pot and simmer for about 25-30 minutes.

3. During the simmering period, turn the chicken to the other side every 8 minutes to make it even and full; simmer for about 20 minutes to try the taste of the soup, and then add sugar, salt, pepper, etc. according to personal taste.

4. Take the finished product out of the pot, let it dry for 3-5 minutes, wait until the outer skin is tightened, cut into pieces and put on a plate, and pour some soup on top.

5. A part of the remaining broth can be used to cook noodles and noodles; part of it is put in an airtight box and placed in the frozen layer. It will be more delicious when you make soy sauce chicken next time.

Tips:
1. Soy sauce: You must choose the Haitian brand "Golden Label Light Soy Sauce". I don’t know why. I have tried several brands, but Haitian’s is simpler. I bought it from other brands. There are many changes and addition steps, so it’s not suitable for lazy people. .
2. Chicken: If it’s a whole chicken, it’s best to cut it in half and simmer in order to fully taste it. If the chicken is whole, the amount of seasoning needs to be increased according to the corresponding proportion, and the sauce should be poured on the chicken with a spoon from time to time during the stewing Everywhere in the body.