Soy Sauce Chicken
1.
Prepare the materials. A young rooster is about 600 grams. The chicken is rinsed under running water and a small piece of cinnamon
2.
Use a milk pot with a diameter of 18 cm, put the raw chicken and all the spices, sliced green onion and ginger into the pot, put all the light soy sauce, dark soy sauce, rice wine, rock sugar, and tangerine peel into the pot
3.
Cover the pot and bring it to a boil on high heat. You can see that the skin of the chicken is taut, because the soy sauce chicken does not let in water. At this time, you need to turn the chicken over to make the chicken full of soy sauce color.
4.
Turn to medium and low heat and cook for 15-20 minutes. The whole color of the chicken has changed to the sauce color, the sauce in the pot has not been reduced, and the chicken will be watery during the cooking process.
5.
Use chopsticks to insert the chicken into the chicken. Once you have inserted it, you can get it out. The remaining soup will be boiled over high heat to evaporate a part of the water.
6.
Cut the cooked chicken from the abdomen, keep the intact drumsticks, chop them into large pieces and place them on a plate. Put the chicken broth into a small bowl and serve as a dipping sauce
Tips:
1. This method is a simple version, no oil is used.
2. The sauce of soy sauce chicken should be filled with water. I used rice wine instead of water, but the taste is more outstanding.
3. Since it is an improved simple version, the soup is not dried when cooking the chicken, but the soup is reserved as a dipping material.
4. Since there is no water, the soup is relatively small, and the soup will not only be spread on the bottom of the pot with a small milk pot, which is convenient for the chicken to taste
