Soy Sauce Chicken

Name: Soy Sauce Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; Some salt; A few paragraphs Scallions; 2 crystal sugar; 3 slices Sliced ginger

by Mercury girl

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Soy sauce chicken is a well-known Cantonese home cooking.
Because the ingredients are simple, the method is simple, but the taste is particularly good,
The chicken is very tender and delicious, and it is loved by everyone.
It can be easily made even in the family.
It’s better to use the whole chicken if it tastes better.
That way the taste of the chicken will be smoother,
But if you can’t eat that much at home, you can make half chicken, which tastes very good.
Because it is freshly cooked and delicious, if the girl and baby eat it, they will make half a chicken.

Ingredients

1/2 Three Yellow Chicken
Some Salt
A few paragraphs Scallions
2 Crystal Sugar
3 slices Sliced Ginger

Soy Sauce Chicken

1. Wash the chicken with water, spread the whole body with salt and massage, and marinate for about 30 minutes

2. Pour all the condiments into the pot. The total amount of dark soy sauce, light soy sauce, and water should cover more than half the height of the chicken

3. Bring to a boil on high heat until the rock sugar has melted

4. Put the chicken in, cover the pot, keep it boiled for 20 minutes (turn the whole chicken over for the last 5 minutes)

5. Open the lid and pour the soy sauce on the chicken body for about 10 minutes to make it more evenly colored; take out the whole chicken, let it stand for 15 minutes, wait for it to cool and start cutting and placing it on the plate.

Tips:
1. You must use a sharp knife to cut chicken, otherwise the bones will be cut continuously; if you don't have a sharp knife, you must sharpen the surface of the knife and then cut the knife, otherwise the cutting will not look good~
2. This method should be the most commonly used, it will cost more soy sauce (light soy sauce, soy sauce, water, rock sugar); if you don't want to waste so much soy sauce, you can reduce the amount, and then turn it over frequently to make all sides of the chicken as much as possible. It can be colored with soy sauce.