With makings
| Clear far chicken | Half |
| 100 grams | |
| 3 | |
| 1 | |
| 2 spoon | |
| 2 spoon | |
| Guangdong rice wine | 2 spoon |
| 1 spoon | |
| Half spoon | |
| 1 gram | |
| 1 gram | |
| Right amount |
One chicken the practice of two eating Guangdong chicken Bao
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Feed material rally
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Prepare complementary material: Caraway is cut paragraph; Sweet Qin is cut paragraph; Chili cuts a group; Ginger section; Do green stripping and slicing
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Prepare bowl juice: Column Hou sauce 1.5 spoon, taste is extremely little 2 spoon, guangdong rice wine 2 spoon, oyster sauce 1 spoon, often draw half spoon, bai Sha candy 1 gram, agitate reserves equably.
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Chicken behead piece clear gallinaceous lung clean, clear water immerses 30 minutes purify blood water, midway knead is cleaned change water.
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Drop does moisture.
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Fry boiler to enter oil, explode sweet Jiang Pian.
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Fry the sweet smell that gives ginger, enter gallinaceous piece to break up fry, join 1 gram salt to break up fry to chicken piece water piece closes, dried food sweet golden.
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Break up into bowl juice fry even.
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Build boiler to build stew 2 minutes to reserve from fire.
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Arenaceous boiler burns heat, stir-fry before stewing of the young that enter garlic, dry green is sweet.
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Enter sweet Qin, conflagration of sauce of Hou of column of rejoin most spoon breaks up fry even.
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Enter gallinaceous piece, do not flip through, arenaceous boiler covers boil in a covered pot over a slow fire of medium baking temperature 5 minutes on the lid.
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Open boiler lid to flip through, mix is even, conflagration burns 2 minutes.
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Put circle of red any of several hot spice plants and caraway paragraph, break up fry even, 10 seconds involve boil in a covered pot over a slow fire of lid of the boiler on the lid fire can edible.
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Finished product graph
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Finished product graph
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Finished product graph
Small stick person
2, chicken is being fried before making, water wants drop to work, to save time you can use exaggeration of kitchen paper blot, chicken does not want souse, need adequately stir-fry before stewing to fry use up golden dry sweet state to water, ability absorbs the bowl juice from the back better, achieve sauce sweet full-bodied purpose.
3, whole journey does not add a water, complete support sauce and vegetable water stew of cent general chicken is ripe, former juice raw ingredient, flavor heavy full figure, the chroma that sauce of dilute of the meeting that add water expects, became water to cook chicken, the fleshy mouthfeel that water boils sells at a discount greatly. The finished product characteristic of this dish: Juice of soup of before half Cheng does not ask particularly much, bao bottom has a few sauce, after eating the meat rejoin soup-stock, rinse vegetable takes.
4, suggest everybody chooses tall canister arenaceous boiler to fry make, domestic edible is fried go up desk, soup rinse dish is added after eating the meat first, shallow Bao space is too little, juice of rinse food boiling water eats from the back insufficient. Coffee moves into dish finally coming is to see a picture to friends in shallow Bao, a deep Bao still can move when eating finally in.
5, fry 1 gram salt should be joined when making chicken, saline affiliation is helpful for the water inside chicken dividing fast clear to go out, fry it dry fry sweet, also piled up flavour of a bit bottom for chicken at the same time.
6, what coffee chooses is not hot chili, with will grace, the friend that likes to have chili can join millet hot, add flavour to grace again.
7, when rinse dish not only join soup-stock, add some of salt again even, do not add too much, edge border tries flavour, adding up to your requirement till saline taste.
8, if use whole chicken, dressing needs to increase an amount, lest flavor is insufficient.