Chef in Shangri-La, Guangzhou, China teaches you to make authentic chicken with soy sauce.
Soya chicken is also known as sauce chicken. Its color is bright and its chicken is tender. It is a famous traditional dish in Guangdong and belongs to Cantonese cuisine. This dish is relatively simple. The main ingredients are chicken and soy sauce. Boil it in small heat until the soup is dried. It is delicious.
A lot of cooks often complain, "why do we use the same or even better materials to make a good restaurant restaurant?" In fact, there is no secret in the middle, the chef only do a few more steps than you, or one or two more exclusive condiments, but often these private houses, make the dish more flavour.
According to master Chen Guoxiong, the executive chef of the Shangri-La Grand Hotel in Guangzhou, the family made soy chicken often didn't pay enough attention to the ingredients, soaked the chicken with a small amount of soy sauce, and did not make the compound flavor of the brine juice, which turned into a simple "chicken with soy sauce".
True soy chicken, the full name should be "Rose fermented chicken", because the rose dew is the finishing touch of the chicken, and must be used in Tianjin's Venus rose wine. If you can't find the authentic rose liqueur, you can substitute the best sorghum or Fenjiu, but do not use rose blended with essence. As for the chicken, it is necessary to choose more than 130 days, the net weight of two Jin and a half of the Qingyuan chicken to become, eat up will be sweet lasting, if the selection of thin chicken, it is difficult to protect the tender, smooth and rich taste of the mouth.
After everything is ready, the soaking method is the key. Master Chen, the general two Jin and a half of the chicken about 18 minutes is suitable, mainly using the heat of the brine to soak the chicken, as much as possible to ensure the temperature of the chicken inside and outside the body, in order to ensure that the chicken is fully flavored.
Brine seasoning:
2.5 kilos of ice sugar (about 15 pieces), 30 liters of raw soy sauce (about four bottles), salt 3 two, Shaoxing wine 1, rose wine, cinnamon 20 grams, fruit peel, fruit 2, octagonal 4, and 60 grams of ginger and onion
Practice:
1.Adjust the brine according to the proportion. The fire rolls up the brine and put it into the whole chicken. Then the chicken is pressed with the plate to avoid the uneven color. Then the fire is closed, and the chicken is directly soaked with heat for 12 minutes.
2.Take the chicken up, re open the fire, roll up the brine and then turn off the fire, then put the chicken in for another 6 minutes.
3.Don't rush to chop the chicken after soaking. Wait for 15 minutes or so to cool the chicken body.