1. Washed the native chickens, the distinguishing of native chickens has several characteristics: the limbs are long and thin, and the whole is thin
2. The comb is obviously bigger than the broiler! The flesh is hard to the touch!
3. Prepare green onions, garlic, and rock sugar. Because there is no ginger at home, I can only use ginger powder temporarily! Personally think that ginger is more suitable!
4. I used light soy sauce and dark soy sauce to avoid too heavy color.
5. Cooking wine, soy sauce (light soy sauce + dark soy sauce), sesame oil
6. Put the green onion, garlic, ginger powder, and salt on the abdomen part of the chicken, spread the ginger powder evenly, and seal the mouth with a toothpick! Spread the skin all over the chicken with salt and marinate for more than two and a half hours!
7. Put the chicken feet and some shallots on the bottom of the pot!
8. Use cooking wine, light soy sauce, dark soy sauce, and sesame oil mixture to make a SAP for the chicken. Massage it for a long time and let it rest for a while. Repeat several times! Marinate for two hours!
9. When the electric pressure cooker is closed for stewing! I use it longer than the chicken stall!
10. Simmer it for a while before it is out of the pan, and then put it on honey water after it is out of the pan!
11. Into the preheated oven, 200 degrees for 10 minutes!
12. The color is crystal clear and bright. Out of the pot!
Tips:1. Mixing honey and water to make honey water is easier to wipe
2. The meat of the local chicken is firm, so it takes longer to stew than the broiler! Braised for a while can be softer
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