Name: Soy Sauce Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Beijing Chicken; 4 tablespoons Steamed Fish Soy Sauce; 3 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 piece Shallots; 1 piece ginger; 1/2 onion; 3 pieces Large rock candy; 2 pcs star anise; 1 stage Cinnamon

Soy Sauce Chicken

by Rare

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Let me ask everyone how do you cook your chicken? Do you often make soy sauce chicken? My family makes it often, and this time is no exception. This is a famous Cantonese dish. It belongs to the Cantonese cuisine series. Soy sauce chicken is also called soy sauce chicken. It has a bright color and a refreshing taste. This dish is very simple. My husband is the most greedy for wine. It, my son is also greedy for this dish when he eats, just pour half a bowl of soy sauce without adding a drop of water, the more simmered, the more fragrant, super delicious. Before, my husband didn’t eat chicken, duck and goose meat. He only fell in love with chicken since I made this dish. When I ate it for the first time, he said that the taste is very similar to that of a hillbilly, but it is actually tender and tender. The whole chicken is bright red after being out of the pot, and it looks very appetizing! Anshi Nongke Beijing Youji Chicken has tender and firm texture, delicious taste and rich nutrition.

Soy Sauce Chicken

1. First, wash the chicken and cut off the head and buttocks for later use (the best choice for chicken is 1-2 catties)

2. Mix the steamed fish soy sauce and light soy sauce into half a bowl of sauce, pour it into the chicken and spread it evenly

3. Then pour 1 tablespoon of oyster sauce and mix well, soak the chicken in the sauce

4. Prepare a pressure cooker, spread the shallots on the bottom, put ginger slices, onion chunks and large chunks of rock sugar separately

5. Then transfer the soaking chicken to the pot, pour all the remaining sauce into the pot, and put the star anise and cinnamon into the pot

6. There is a small bubbling in the stew pot, cover and simmer, turn on the air and simmer for 15 minutes (according to the amount of ingredients)

7. After turning off the heat and venting the air, open the lid and turn the chicken over, let the sauce color evenly, then serve and cut into pieces.