Jie Jie Chicken Pot
| Free range chicken Half one | Onion Half |
| Onions, ginger and garlic 10g | Shajiang 1 small block |
| red pepper 1 |
Step 1
Half a free-range chicken, cut into large pieces, mix with light soy sauce, dark soy sauce, cooking wine, Zhuhou sauce, hoisin sauce, white sugar, and a little starch, then add a spoonful of peanut oil to lock in the chickenmoisture and marinate for 15 minutes. (If you don’t have Zhuhou sauce or hoisin sauce at home, you can use soybean sauce instead) Half an onion, cut into large pieces; a little more green onion, ginger and garlic; A small piece of sand ginger (compared with ginger, sand ginger has a special aroma. If you don’t have it, you don’t need to put it in. There is still some chopped sand ginger left when making coconut chicken at home. You can just slice it normally. You don’t need to chop it so finely. ) Either green pepper or red pepper can be used. If you like spicy food, you can replace it with millet pepper.
Step 2
Pour a little oil into the pot and fry the chicken until both sides are golden brown and lightly browned. Be careful not to fry the chicken too much. Fry it until it is halfway cooked. You will need to bake it in a casserole later.
Step 3
Put a piece of lard in a casserole and sauté onions, onions, ginger, garlic and sand ginger until fragrant.
Step 4
Pour in the fried chicken pieces.
Step 5
Cover the casserole, pour a ring of Cantonese rice wine along the edge of the pot, and bake over high heat for 8 minutes.
Step 6
Add chili and green onions before serving. Jie Jie Chicken Pot Cooking TipsPour in Cantonese rice wine and bake over high heat for 8 minutes.
