Sauce roasted black-bone chicken

Cooking Instructions

1. Squeeze out the cleaned chicken pieces and marinate them with cooking wine.

   

2. Prepare the sauce you need: 1 teaspoon of homemade bean paste, 1 teaspoon of homemade tempeh paste, 1 teaspoon of Haitian soybean paste.

   

3. Prepare 1 large piece of ginger slices, oil in the middle of the pan, stir-fry the ginger, stir-fry the ginger fragrance, and squeeze until golden brown.

   

4. This is squeezed ginger

   

5. After squeezing the ginger, pour the chicken pieces into the pot, quickly stir-fry over high heat to bring out the excess moisture, pour the sauce (step 2) into the pot, and continue to stir-fry to bring out the flavor of the sauce.

   

6. Pour in 1 sauté spoon of cooking wine

   

7. Then pour in 1 stir-fry spoon of Jiujiang double steamed

   

8. Finally, add 2 teaspoons of soy sauce and stir-fry evenly.

   

9. Add the same amount of water as the chicken pieces, cover the pot, change to low heat after boiling, simmer for about 90-100 minutes, that is, about 1 and a half hours, and then remove the juice from the pot. (Note: Since the sauce and soy sauce contain salt, I tasted the salinity just right before cooking, so I didn't add any more salt.) This is an old-fashioned chicken, so it takes a little longer to burn it. If it is a tender chicken and a feed broiler, it can generally be cooked in about 30 minutes. )

   

10. This is the finished product after the juice has been collected and burned

    

11. The biggest feature of the old local chicken roasted in the sauce is that it is fragrant and flavorful, and it is very appetizing.

    

12. Grilled with homemade sauces is tastier than those bought at the supermarket or farmers' market. The meat is firm and elastic.

    

13. Even the bones are black, worthy of a black-bone chicken