Today's Chicken Recipe: Soy Sauce Chicken

My own chickens, let's get one

Clean it thoroughly and cut it in half (I use it for easier cooking and coloring, but you can also use it whole).

Prepare ginger and scallions.

Briefly sauté the chicken in hot oil until the skin is golden brown.

The oil is ready; this makes the skin firmer and easier for it to brown.

Sauté ginger slices and scallions to release their aroma.

Add water, light soy sauce, dark soy sauce, sugar, white wine, oyster sauce, and salt to taste.

Put the chicken in

Simmer over low heat with the lid on.

Flip it over from time to time

The cooking time depends on the size and age of the chicken.

The broth has thickened, and it's almost cooked.

It became increasingly thick and the coloring became more even.

Finally, reduce the heat to high and let it sit for about five minutes after turning off the heat.

It's done!

Let's eat!

Very flavorful

They ate the leg without making a sound.

dry rice dry rice