Soy Sauce Chicken

Name: Soy Sauce Chicken
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Native chicken; 1 bowl Soy sauce; 1/2 bowl Shimizu; 1 piece ginger

by Brother Xin's mother (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

This dish has simple condiments and simple preparation, but the taste is very good. Don’t choose too much chicken, because the wok is too big to hold, and it’s difficult to turn over. About 2 catties is good, look at the size of the pot at home. In addition, it is better to use a non-stick pan. If not, the pan will be burnt during the frying process, you can clean and brush the pan before making it~

Ingredients

1 Native Chicken
1 bowl Soy Sauce
1/2 bowl Shimizu
1 piece Ginger

Soy Sauce Chicken

1. The local chickens must be cleaned and cleaned, and the internal organs must be hollowed out. Apply ginger slices to the whole body to remove fishy~

2. Prepare half a bowl of light soy sauce and half a bowl of water~

3. Put the chicken into the pot, 2 tablespoons of oil, 1/2 light soy sauce, and fry the chicken slowly over medium and low heat~

4. The chicken will continue to produce oil during the frying process. Use a small spoon to pour the oil on the chicken body, alternately one spoonful of chicken fat and one spoonful of water, and add the remaining light soy sauce during the period~

5. This production process is not difficult, it just requires patience. The constant hot and cold alternation makes the chicken skin tighten and produces a Q-flavored taste, turning the chicken over from time to time and evenly coloring it. Prevent burnt pot. It takes about an hour to fry the chicken.