Chicken in Brown Sauce
Frozen chicken (a foreign product described by Cantonese people) can not be used for white cutting or steaming, so I have tried many methods to deal with it. One day, I saw someone else making soy sauce duck on the Internet, thinking that it is not impossible to make soy sauce chicken, which is similar to marinated chicken and fried chicken. I also added a small amount of Zhuhou sauce and some spices on my own initiative, and the effect is good. However, it is certainly not as good as the white cutting chicken and steamed chicken on copper plate in Guangdong.1、 The water for cooking chicken can organize seasoning according to your own preferences, but do not cook it too salty at the beginning. The water is less and less. When it is almost good, add a little salt or raw soy sauce to taste;2、 The chicken skin is not thicker than the duck skin. If the chicken is soaked in soy sauce, the water cannot roll too much and will burn the skin. It is more reasonable in the state of shrimp eye water. The so-called shrimp eye water means that the water is not boiling and churning, but a few bubbles come up. The bubbles are the size of shrimp eyes, so it is called shrimp eye water (Cantonese name);3、 After soaking the chicken and removing the filtered water, coat the chicken skin with sesame oil to make the surface of the finished product more oily and shiny.
Step 1 . Thaw the chicken, hang it upright, and air dry it;
Step 2 . Apply a layer of paint on the inside and outside of the chicken using 1 teaspoon of aged soy sauce and 1 tablespoon of light soy sauce, and then air dry;
Step 3 . Pour half of the pot of water into a tea pot. Combine 1 star anise, 1 teaspoon pepper, 1/2 teaspoon anise, 1/2 teaspoon anise, 1/2 teaspoon cumin, and 1/2 grass fruit into a brewing cage. Place them in the pot, then add four fragrant leaves, 6 ginger slices, and 1 scallion. Knot the scallions and stuff them into the chicken belly. Add 2 tablespoons soy sauce, 1/3 cups light soy sauce, 2 tablespoons fine granulated sugar, and 2 tablespoons Zhuhou sauce. Try the taste, and add an appropriate amount of salt, but not too salty, Because there will be a certain amount of volatilization in the water when soaking chickens, if the water is salty enough at first, it will become even saltier with less water;
Step 4 . Wait until the water is just boiling, turn down the heat, and wait for a small amount of water to bubble up, which is what Cantonese call shrimp eye water. Add chicken and use a mesh sieve to skim off the foam;
Step 5 . Every five minutes, help the chicken roll over and always maintain a state of shrimp eye water. Do not rush to start a big fire;
Step 6 . It takes about 20 minutes. Use chopsticks to poke in the thickest part of the meat to see if there is blood leakage. You can also use a food thermometer to probe into the thickest part of the meat. If it reaches above 165 degrees F, pull out the thermometer without blood leakage. Cease fire. Let the chicken soak in water for 10 minutes. You can pick it up. After picking it up, apply a layer of sesame oil on the skin of the chicken. Tear up the bold type and cut the elegant type.
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