Chicken in Brown Sauce(jiang ji )

Chicken in Brown Sauce

Introduction:

"Frozen Lailu chicken (a foreign product described by Cantonese people) can't be chopped or steamed, so I tried many ways to deal with it. One day, I saw others making pickled duck on the Internet, and thought that it's not bad to make pickled chicken, just like marinated chicken and fried chicken. I also added a little Zhuhou sauce and some spices, and the effect was pretty good, but I'm sure it will be better There is no such thing as white cut chicken and steamed chicken in Tongpan in Guangdong

Production steps:

Step 1: thaw the chicken, hang it vertically and air dry it;

Step 2: coat the inside and outside of the chicken with 1 tsp old soy sauce and 1 tbsp raw soy sauce, and then air dry;

Step 3: put most of the water in the pot, put 1 star anise, 1 teaspoon Chinese prickly ash, 1 / 2 teaspoon anise, 1 / 2 teaspoon cumin and 1 / 2 caokuo into a tea making cage, put them into the pot, then put 4 pieces of fragrant leaves, 6 pieces of ginger and 1 piece of chive in the pot, put the chives into the chicken belly, add 2 tbsp of soy sauce, 1 / 3 cup of soy sauce, 2 tbsp of granulated sugar and 2 tbsp of Zhuhou sauce, try the taste, and then add appropriate amount of salt, but do not stir It should be too salty, because the water will have a certain amount of volatilization when soaking the chicken. If the water is salty enough at first, it will be saltier when the water is less;

Step 4: when the water is just boiling, turn down the heat, and wait for a small amount of flying bubbles in the water, which is what Cantonese call shrimp eye water. Put in the chicken and remove the foam with a mesh sieve;

Step 5: turn the chicken over every five minutes, keep the shrimp eye water in the state, and don't rush to open the fire;

Step 6: about 20 minutes. Use chopsticks to poke in the thickest part of the meat to see if there is blood oozing. You can also use a food thermometer to probe into the thickest part of the meat. If it is higher than 165 degrees F, pull out the thermometer and there is no blood oozing. Stop the fire and let the chicken soak in the water for 10 minutes. Then you can pick up the chicken. After picking up, you can apply sesame oil on the skin of the chicken and tear the bold chicken apart If you're polite, cut it.

Materials required:

Little hen: 1

Soup: chive: 1

Soup: ginger slices: 6 slices

Daub: soy sauce: 1 / 2 teaspoon

Daub: soy sauce: 2 teaspoons

Daub: sugar: 1 tsp

Soup: star anise: 1

Soup: pepper: 1 tsp

Soup: anise: 1 / 2 tsp

Soup: Fennel: 1 / 2 tsp

Soup: caokuo: 1 / 2

Soup: fragrant leaves: 4 pieces

Soup: Cinnamon: 1 finger

Soup: soy sauce: 2 tbsp

Soup: soy sauce: 4 tbsp

Soup: fine granulated sugar: 2 tbsp

Soup: Salt: right amount

Soup: Zhuhou sauce: 1 tbsp

Finished product: sesame oil: 1 tsp

Note: first, the water for cooking chicken should be seasoned according to your own preference, but don't be too salty at the beginning. The more you cook, the less water you need. When it's almost good, add a little salt or soy sauce for seasoning. Second, the skin of chicken is not thicker than that of duck. If the chicken is soaked with soy sauce, the water can't be too boiling, and the skin will be burnt. It's more reasonable in the state of shrimp eye water, so-called shrimp eye Water, that is, water is not boiling and boiling, but a few bubbles come up, which are the size of shrimp's eyes, so it is called shrimp eye water (Cantonese name); third, after soaking the chicken, pick up the water and filter it, coat sesame oil on the chicken skin to make the finished product more glossy.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Ji