Special Fragrant Chicken Pot
1.
One chicken, clean and cut into pieces, it is best to use free-range chickens with firm meat.
2.
Add green onion, ginger, salt, sugar, light soy sauce, dark soy sauce
3.
Grab it with your hands and marinate for 2 hours.
4.
Heat the pan, put the oil, and put the chicken pieces into the pan. Don't turn it in a hurry, and then turn it over after a little bit of frying.
5.
Stir fry continuously, and dipped Cantonese rice wine along the side of the pot. It should be noted here that the firepower should not be too strong, preferably medium fire, too large and easy to burn.
6.
When the chicken is 7 or 8 mature, add green onion, ginger and garlic and sauté until fragrant.
7.
At this time, pour a very small amount of water, then close the lid and bake it immediately so that the chicken matures faster. This step can be repeated 2 or 3 times, but it should be noted that the amount of water must not be too much each time. Basically The capacity of the spatula is almost the same.
8.
Until it is fully mature, it can be transferred to a casserole and eaten while heating it. Finally, the remaining oil juice at the bottom of the casserole can be used to soak the vegetables. The taste is amazing.
Tips:
1. The pre-marinating must have enough flavor, and a few more massages will help the flavor.
2. When frying the chicken, don't use too much heat, but medium heat is better.
3. Dip and sprinkle rice wine to increase aroma. First of all, Guangdong rice wine will have the local special flavor.
4. When adding water to the pot, the amount should not be too large, and the capacity of the spatula is appropriate.
