Tender and rich [Dry Rice Soy Sauce Chicken] 20 minutes out of the pot, no oil smoke cooking!

If you have to take a bite of summer, it must be salty. Sibbling soda is best salted; The old popsicles taken out of the foam box under the quilt are sweet and slightly salty; Sweat ran down his cheeks, leaving a faint salt stain...... The weather is getting hotter and hotter, and waking up early without moving or moving can also cause a light sweat. When people sweat a lot, they naturally feel weak and need to take in some salt. The best appetizing dishes in summer are thick red sauce, as small as pickled melon kohlrabi with clear porridge, and as large as duck sauce chicken, which is really a rice killer. One of the most fascinating things is soy sauce. Southerners make soy sauce, and they do have their own experience. For example, there is a fried pork cutlet in Shanghai, which must be served with spicy soy sauce; The rainy season in Suzhou is also wrapped in the wonderful freshness of shrimp soy sauce; Then there is the Hainan chicken rice soy sauce full of holiday mood...... Lao Guang, who can eat, is not inferior, and a drop of soy sauce into the soul directly takes all the grace of a soy sauce chicken. However, the soy sauce chicken in Cantonese cuisine, don't look at it as just an ordinary chicken, it is also a dish of craftsmanship, and the heat is controlled, but it is difficult to say. The "soy sauce chicken" I made this time is a family version of soy sauce chicken. As for the chicken, I chose the boy chicken, which is the right size, the meat is soft and tender, which reduces the difficulty of cooking and has more room to operate. The key is to mix a cup of "exclusive soy sauce" with light soy sauce, dark soy sauce, etc. Give the boy chicken a little time to grow, about 6-10 hours, until it is marinated and flavorful, and leave the rest to a good pot. I used the Beiding 28cm braised cast iron pot this time, the beautiful light taro purple, which is said to be a very fashionable color this summer~ Before doing it, I must first take out the magic of the cast iron pot - Beiding heat conduction plate. I believe that many friends who have had a cast iron pot at home know that the cast iron pot with a super high appearance is most afraid of the bottom facing the sky, and the bottom of the pot will be exposed at once. With a thermal conductive plate, there is no need to worry about such a problem. Moreover, the cast iron pot is a pot that naturally loves low heat, and it is blessed with a heat conductive plate, even if it is a low heat, it can also make the heating more even, and get twice the result with half the effort. Old friends should have seen it, and I have also used Beiding cast iron pot to make a classic Cantonese dish "Jelly Pot" before. Casseroles are usually used in the local area, and the picture is that the heat retention is good and can maintain the wok gas that a pot should have. A good cast iron pot with excellent heat retention is also a must-have. This soy sauce chicken can be cooked in about 20 minutes with Beiding stewed cast iron pot, and it is precisely because it can maximize every trace of heat, so that the ingredients are fully heated, until the moment the lid is lifted, you can still see the steaming pot gas. Oh yes, and the weighty lid is also a sense of security in this enamel pot – which means an excellent seal. With the condensation point on the lid of the pot, a wonderful cycle of "micro-pressure water locking" is formed, so that the water vapor forced out by the high temperature falls evenly along the condensation point, which can be called "fertilizer water must not flow to outsiders' fields", and use the original juice of the ingredients to cook itself. Not a drop of water is added during the whole cooking process, so every drop of juice is the essence of the concentrated ingredients, and the good taste will never escape while it is hot. Unlike other materials, the white enamel used in this cast iron pot is not only for beauty, but also for practicality. White enamel is extremely dense and never absorbs oil, so even if we don't use much oil in the process, we don't have to worry about the chicken getting dry and woody, and losing the oiliness that soy sauce chicken should have. Also because of the material characteristics, this enamel cast iron pot is also more convenient to clean later, and it is unlikely to stick to the pan. The chicken is delicate, slightly crispy on the skin, and is filled with rich gravy. This summer, eat a lot of meat, drink a big glass, and have a cast iron pot like this, and you can hold it all. You see, some are happy and grinding, but some are happy, that is, they have to enjoy it quickly to be really hearty!