[same Style with Douyin] Anhydrous Braised Chicken

[same Style with Douyin] Anhydrous Braised Chicken

1. The chicken is marinated overnight and the ingredients are as follows:
A little green onion, ginger and garlic;
Salt: I use an IKEA seasoning jar, about half the lid;
Appropriate amount of light soy sauce: put a little less if you are uncertain;
Appropriate amount of old soy: just apply on the basic surface;
A spoonful of honey (the big spoon of Korean style I use);
I don't like cooking wine, so I didn't put it. You can come according to your own habits;
Those of you who have read my previous recipes may know that I put the seasoning a bit bold and unrestrained, I put it on the basis of feelings, and you can adjust it according to your own preferences.
Give the chicken a massage after putting all the seasonings, wrap it in plastic wrap and put it in the refrigerator to marinate

2. Brush the bottom and sides of the pot with oil, and spread the green onions, ginger, and garlic. I put a little bit more green onions this time, so you can reduce it a bit.
Those who are too lazy to wash the onions can enlarge the onion segments.
You can put some of your favorite vegetables, water chestnut, lettuce, potatoes, etc., and cut into pieces with a hob.

3. Lay the chicken flat on top of the onion, ginger and garlic, and cover with a lid.
After medium heat reaches SAIC, change to low heat and simmer for 45 minutes.
The pot must be well-sealed, the cast iron pot I use here.

4. First try, perfect success ✌️

5. Teach another soul dip:
A few crushed garlic and millet pepper, one sliced small diced green onions and coriander (you can leave it if you don’t eat it)
Heat the oil in the pot, add some light soy sauce, and stir evenly with the sugar.