Deep fried chicken

Overview

No feast is complete without chickens, and chickens are always an indispensable part of my family during every festival. White-cut chicken, steamed chicken, spicy stir-fried chicken, beer chicken, stewed chicken, etc. are what I often cook. It was my first time to make fried chicken, and every time I thought about it being a success, my little one took a few pictures of it with his cell phone before it was cut into pieces right after it came out of the pan, and sent it to show off to my classmates. After taking the photo, the father and daughter ate the chicken wings and legs. I only had one piece during the meal. Haha, it tasted really good! I will definitely cook a whole chicken next time!

Tags

• common dishes
• meat dishes
• cinnamon
• cooking wine
• edible oil
• grass chicken
• maggi fresh
• old soy sauce
• onions
• secret braised soy sauce
• star anise
• fragrant leaves
• ginger slices
• salt

Ingredients

Steps

1. 1 Remove the internal organs from the chicken, remove the chicken butt, and half the chicken. Rub the chicken body with a small amount of salt

   

2. 2 Slice ginger, cut onion into sections, wash cinnamon, star anise and bay leaves

   

3. 3 After the pan is hot, add a small amount of oil, add ginger, green onion, star anise, cinnamon and bay leaves and stir-fry until fragrant

   

4. 4 One tablespoon dark soy sauce, one tablespoon secret braised soy sauce, one tablespoon cooking wine, three tablespoons Maggi Fresh, a bowl of water and mix well

   

5. 5 Pour into a sauteed pot, bring to a boil and simmer for 10 minutes

   

6. 6 Add the chicken and simmer over low heat all the time

   

7. 7 Turn the chicken frequently to allow the chicken to absorb the sauce evenly

   

8. 8 After twenty minutes, take it out and let it cool. Cut it into pieces and put it on a plate. Garnish with coriander and tomatoes