Soy Sauce Chicken
1.
Wash the chicken and separate it vertically into two parts
2.
Put the chicken in a basin and spread the surface of 15g light soy sauce and 1 teaspoon of cooking wine evenly. Cover and marinate for 2 hours. You can also omit this step, and the marinade will be more delicious.
3.
Cut the green onion into long pieces, slice the ginger, light soy soy sauce and half a bowl of water into a bowl and mix well to form a sauce
4.
Heat the wok with a little oil, rinse the marinated chicken skin and put it in the pan
5.
Fry the chicken skin and turn it over and fry the other side slightly, then serve
6.
Spread the green onion and ginger on the bottom of the pot
7.
Add the fried chicken and sprinkle some rock sugar on top
8.
Pour the seasoning sauce to half of the chicken body, cover the pot and simmer on low heat, turning over once or twice during the period
9.
About 20 minutes (according to the degree of tenderness of the chicken), use chopsticks to prick the thick meat. It can be easily cooked. Turn on high heat to thicken the soup; remove the chicken and cut into pieces and place on a plate. Medium, just add the soup, it can be eaten hot or cold
