Waterless braised chicken with delicious flavor and color

Overview

It's fragrant and tender, a great braised dish. If you don’t know how to make a whole chicken, just follow me and you’ll be right!

Choose three-yellow chicken (the meat is tender), wash it and remove the chicken head, butt and internal organs, and then wipe dry the water on the surface.
Coat the inside and outside of the chicken with salt, black pepper, and white pepper and let rest for 30 minutes.
Cut green onions and white onions, slice ginger, spread some on the bottom of the pot, and stuff some into the chicken belly.
Mix four spoons of cooking wine, three spoons of light soy sauce, two spoons of oil, one spoon of dark soy sauce, and one spoon of sugar and spread it on the inside and outside of the chicken again.
Cover the pot, bring to a simmer over medium-high heat, then reduce to low and simmer for 30 minutes.
Poke the thick part of the chicken with chopsticks. If it can pass through easily, it means the chicken is cooked.
Add another spoonful of dark soy sauce and brush evenly on the surface of the chicken. Sprinkle with black pepper, white pepper and a little oil. Turn to high heat to quickly absorb the juice inside.
After the juice is reduced, it’s time to take it out of the pot, and the braised chicken with full color, flavor and flavor will come out of the oven.