Cantonese-style soy sauce chicken recipe

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  1.Pour a bowl of water and a bowl and a half of soy sauce into the pot and bring to a boil

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  2.Put the chicken in

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  3.Put in the ginger slices< /p>

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  4.Turn off the heat, pour the juice over the chicken body, and keep pouring.

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  5. Use chopsticks to insert the chicken legs a few times to help them cook faster, because The meat is thick there

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  6.After five or six minutes, turn over and pour the juice.

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  7. For about ten minutes, pour half a bowl of cold water evenly over the chicken skin. In order to cool down the chicken skin, the skin will be thicker. Flexible.

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  8. Turn on the high heat to bring the soup to a boil, then turn down the low heat and continue Turn it over every five minutes and pour cold water on it every ten minutes.

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  9.After about thirty minutes, use chopsticks to insert the chicken legs to see if they are cooked, because some chickens are bigger and some are smaller. Mine is half a chicken and only weighs 1.8 pounds. If it is For a whole chicken, it should take about an hour. The chicken is done when no blood or water comes out.

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  10.Pick up and cut into pieces

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  11.Let’s eat