It’s called “soy sauce chicken”. It’s soy sauce chicken! Baidu, soy sauce is the Cantonese name, in fact, soy sauce, Sichuan people, Fujian people called “soy sauce.”. 6 key points to help you make soy sauce chicken with good appearance, good taste, salty flavor, tender, smooth and juicy.


1 / 2 three yellow chicken
1 teaspoon salt
3 rock candy
5g ginger
3 teaspoons cooking wine
1 teaspoon of soy sauce
2 spoonfuls of soy sauce
1 teaspoon sesame oil
5g shallot
Proper amount of vegetable oil


Step 1
Chop the three yellow chicken and remove the head and feet. Because our pot is small, we plan to use half a chicken (the whole chicken is the best, and it's easy to keep the skin intact)

Step 2
Cut ginger into large pieces, cut shallots into sections, put them together with chicken, mix in 2 tbsp of soy sauce, 1 tbsp of soy sauce, 3 tbsp of cooking wine, 1 tbsp of salt and 3 tbsp of rock sugar, and marinate for half an hour (turn over the chicken during the period to make the chicken color evenly)

Step 3
Pour a little more oil into the pan than usual

Step 4
When it's 40% hot, pour in the marinated chicken sauce and ginger and shallot

Step 5
Bring to a boil for 2 minutes

Step 6
Put the chicken in (be careful not to let the oil spill and scald yourself)

Step 7
First, decoct the epidermis and color it

Step 8
Turn the inside over again and color the inside

Step 9
Pour in sesame oil 1 teaspoon

Step 10
Cover the pan and turn to low heat for 10 minutes

Step 11
With chopsticks in the thickest part of the chicken, there is no blood, it means that the chicken is cooked. Half a chicken (one Jin and a half) for about 10 minutes. There's delicious gravy flowing out of the chopsticks. It's great

Step 12
Continue to turn over, open the fire, let the sauce in the pot thicker, turn off the fire, and put on the plate