1. Prepare 2 catties of three yellow chickens and wash them, soak them for a while to remove blood. In fact, free-range chickens are the best, but I can’t buy them. I bought branded three yellow chickens. If the chicken is large, the stewing time should be increased.
2. Put a little oil in the pot, saute the scallions and ginger
3. Add half a bottle of soy sauce chicken sauce
4. Bring to a boil
5. And stuff the remaining green onion and ginger slices into the belly, turn the chicken a few times, so that the whole body is covered with soup
6. Cover the lid and simmer for 30 minutes. During this time, turn the chicken over several times, and try to put the soup in the stomach. In short, the whole body is delicious.
7. Open the lid again, turn to medium heat, and use a spoon to scoop up the soup and pour it on the body. This process lasts for 5 minutes
8. Turn off the heat after 5 minutes, you can prick it with chopsticks on the thigh, easily penetrate, and will not bring bleeding, it is cooked
9. Take out the chicken and let it cool slightly
10. Cut into pieces when it is warm, use a sharp knife and kitchen scissors to assist, be careful not to damage the epidermis
11. Serve on the plate, don’t throw away the rest of the soup, you can save it and use it next time, but it can’t be more delicious when used directly for bibimbap
Tips:You can add some old soy sauces to make the color more beautiful. When I made it, there were no old soy sauces at home and the taste was the same.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
