Chicken in Brown Sauce(jiang ji )

Sauce chicken method:

Raw materials for making soy sauce chicken:

1500 grams of chicken, 50 grams of soy sauce, 40 grams of refined salt, 10 grams of scallion, 5 grams of ginger, 5 grams of garlic, 25 grams of cooking wine, 25 grams of spicy sauce, 50 grams of sugar.

Processing steps of soy sauce chicken:

1. Slaughter the chicken, remove the hair, clean the cavity, remove the internal organs, wash, control the dry water, rub the inside and outside of the chicken with salt, wipe well, put it in a basin, press it with heavy objects, take it out after a day and a night, control the dry salt water.

2. Put the chicken into the pot, put in clean water, the water slightly submerges the chicken, bring to a boil, take out. Filter the chicken soup into clear soup, then rinse the chicken with cold water, put it back into the original clear soup, add scallion, ginger, garlic, soy sauce, 25g sugar, cooking wine, press the chicken into the soup with a basin, cover the pot, bring to a boil over high fire, simmer over low fire until it is mature, remove and cool.

3. After filtering the original soup, put it into the pot, boil it over high heat, add 25 grams of sugar to make it into thick juice, and then put it on the chicken skin. Wipe it evenly and well.

4. When eating, cut it into pieces, code it into the original chicken shape, put it on the plate and dip it in the spicy sauce

Characteristics of pickled chicken:

Golden color, salty and spicy taste, strong fragrance.

Chicken in Brown Sauce

Pickled chicken is a famous Wuzhen specialty. Its appearance is red and bright. It tastes crisp, tender and delicious, and its aftertaste is endless. The native female chickens raised by local farmers were selected as raw materials. During the processing, the whole body is burned, the original juice is soaked and burned, and the soup is produced three times; then the top-grade soy sauce, yellow rice wine, sugar, spices and other seasonings are put in and burned; after the pot is finished, a layer of sesame oil is coated. Due to the repeated firing of the original sauce and soup, the water in the chicken body has basically evaporated, so it is particularly easy to preserve. There is a saying that "June is not sour, December is not frozen".

Dish name

Chicken in Brown Sauce

:ChickenSeasonedwithBrownSauce

Cuisine

Northeast cuisine

characteristic

Golden color, salty and spicy taste, strong fragrance.

raw material

2000 grams of chicken wings, 40 grams of soy sauce, 40 grams of refined salt, 10 grams of scallion, 5 grams of ginger, 5 grams of garlic, 25 grams of cooking wine, 25 grams of spicy sauce, 50 grams of sugar.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Ji