Stewed chicken with soy sauce(dou chi kou shui ji )

Stewed chicken with soy sauce

Introduction:

Production steps:

Step 1: wash the chicken and marinate with a little salt for 15-20 minutes.

The second step: put the marinated chicken into the pot and add the water without the whole chicken. Add the scallion, ginger, cooking wine, salt and boil it. Boil the water and drain the foam.

Step 3: after the fire boils, continue to cook for about 10 minutes (according to the size of the chicken you buy, here you use half a chicken with more than two kilograms), cover the pot and turn off the fire for 10 minutes, and continue to keep the chicken stuffy for 10 ~ 15 minutes, so that the chicken will not be boiled.

Step 4: prepare a large soup bowl, add cold water, put the ice in, and put the stuffy chicken into the ice water, so as to make the chicken skin more elastic and taste better. When the chicken is cold, it can be used as a dip.

Step 5: cut the prepared garlic into minced garlic, pour the cooking oil into the frying pan, and heat until slightly hot. Add chili sauce, minced garlic, Douchi and Zanthoxylum in turn, and stir fry in the oil until fragrant. Then add soy sauce and steamed fish soy sauce, add appropriate amount of salt and sugar, stir fry twice, add a small amount of water, and turn off the fire after boiling. (it should be noted that when making the dip, use a small fire to avoid pasting the bottom.)

Step 6: take out the cooled chicken, drain it, cut it into pieces, place it on the plate, and then sprinkle with some scallion or coriander, OK, done~

Materials required:

Three yellow chickens: half

Edible oil: 150g

Chili sauce: 30g

Soy sauce: 50ml

Steamed fish and soy sauce: 20ml

Zanthoxylum bungeanum: right amount

Salt: right amount

Sugar: right amount

Scallion: right amount

Ginger: moderate

Minced garlic: right amount

Cooking wine: moderate

Ice: moderate

Note: the best way to make saliva chicken is Sanhuang chicken. The color and taste of the finished product will be better

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dou Chi Kou Shui Ji