I hope to thank you in detail for the practice of crispy chicken with ten houses in Gongzhuling.

condiments

Sanhuang chicken

1

condiments

salt

Proper amount

Light soy sauce

Proper amount

dark soy sauce

Proper amount

verdant

Proper amount

energy

Proper amount

Eight angles

Proper amount

barbecue sauce

Proper amount

Huadiaojiu

Proper amount

refined sugar

Proper amount

step

1. Sanhuang chicken 1 chicken, washed and drained.

2. Put the chicken feet into the chicken belly and chop off the chicken head.

3. Put the chicken in a fresh-keeping bag and pour in a proper amount of Korean barbecue sauce.

4. Add onion, ginger and star anise.

5. Add soy sauce.

6. Add soy sauce.

7. add carved wine.

8. add sugar.

9. add salt.

10. Stir well, put into bags, bind them firmly, put them in the refrigerator for curing, and turn the noodles every 4 hours.

1 1. After marinating for 24 hours, put the marinated chicken and soup into the pot.

12. Turn on the rice cooker, press the work button, scoop up the liquid with a spoon after boiling, and pour it on the chicken.

After the rice cooker jumps off, press it again and pour the juice several times in the middle to make the chicken color even.

13. Take out the chicken, control the moisture, put oil in another pot, heat it to 50%, and fry the chicken until the skin is golden and crisp.

14. Take out the dry oil.