Soy Sauce Chicken
1.
Thaw and clean the Beijing oil chicken, especially the internal organs.
2.
Sprinkle salt and spread evenly, smear the internal organs, and dry in a ventilated place.
3.
Add all seasonings (except salt) to the pot.
4.
Bring to a boil, add the chicken and turn to medium-low heat.
5.
After simmering for 3-4 minutes, open the lid and continuously pour the soup on the chicken.
6.
Turn over and continue to simmer for 3-4 minutes, then repeat steps 5-6.
7.
Adjust the simmering time according to how easy the chicken is to be cooked, usually 1-2 hours. Finally, turn off the heat and cover and simmer for 15 minutes.
8.
Let cool slightly after taking it out.
9.
Cut into pieces and drizzle with soup.
10.
Try it together, it's so delicious! Anshi Agricultural Branch Beijing chicken, expert guidance from the Academy of Agricultural Sciences, authentic Beijing flavor, nutritious and healthy quality ingredients.
Tips:
1. The chicken that is not easy to rot can be cut into pieces and pressed in a pressure cooker for 15 minutes.
2. You can taste the taste of the soup during the stewing. If the taste is not enough, you can add more seasonings. If it is salty, you can add a small amount of water.
3. The remaining soup can be used to stew some lettuce, baby vegetables, etc.
4. Anshi Nongke Beijing Chicken is a fresh ingredient. If you don't make it after receiving the goods, you should put it in the refrigerator for the first time!
