Roast Chicken with Vintage French Vinegar
There is no smell of acetic acid, only smell of vinegar. If you learn this dish, you will learn how to burn everything with ancient vinegar method!
Half chicken, 1 tablespoon ginger juice, 3 tablespoons vinegar, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, 3 garlic cloves, 1 part green onion, 2 large ingredients. , 5 pieces of polycrystalline rock sugar, 2 pieces of ginger
The practice of roasting chicken with vinegar of ancient method:
Half chicken is cut into pieces, marinated overnight with dark soy sauce, light soy sauce, cooking wine, green onions and ginger juice.
Prepare a bowl of water, add three tablespoons of vinegar, one tablespoon of ginger juice, two tablespoons of light soy sauce, one tablespoon of dark soy sauce and 5 tbsp. Sahara.
Heat a frying pan with cold oil, add ginger, garlic and anise ingredients until fragrant, add marinated chicken pieces (do not add marinade) and stir-fry for 2 minutes, add adjusted stew sauce, bring to a boil. over high heat, then switch to low heat and cook for about 1 hour, always pay attention to state of soup, when soup is almost dry, turn on fire to collect juice, pour two tablespoons of saucepan vinegar on front edge, mix well and put on a plate.
If you want to look pretty, sprinkle with cooked sesame seeds?
Tips: it is very important to add two tablespoons of vinegar at end, do not forget, smell of vinegar fascinates me!