1. Prepare the ingredients, wash them, and dry the chicken with kitchen paper
2. Take 30ml of soy sauce, I use Lee Kum Kee’s braised soy sauce
3. Spread a little salt evenly on the chicken belly, spread the chicken skin evenly with soy sauce and marinate for 20 minutes
4. Spread soy sauce once in 20 minutes, repeat 3 times
5. After the chicken is marinated, lightly and evenly apply a layer of cooking oil on the surface of the chicken
6. Cut the shallots into two pieces and slice the ginger
7. Prepare a cast iron pot, you can use a rice cooker without a cast iron pot
8. Spread a layer of cooking oil evenly in the pot, spread the shallots and ginger slices evenly in the pot
9. Put the marinated chicken into the pot, and pour the remaining soy sauce evenly onto the chicken
10. Pour the cooking wine, this dish does not use water, so I put about 50ml of cooking wine
11. Turn on medium heat, wait for water vapor to emerge from the pot, turn on medium and low heat for 20 minutes
12. In about 20 minutes, the chicken can be easily pierced with chopsticks.
13. The cooked chicken is drizzled with a little soy sauce
14. In another small pot, add appropriate amount of cooking oil, vine pepper oil and cook until 90% hot
15. Put coriander and small pepper diced on the chicken, drizzle with hot oil
16. It's ready to eat. The chicken is very smooth and tender. My daughter likes the chicken to be torn apart and dipped in salt and pepper to eat.
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