What is the soy sauce?

In the Canton area in northern China, food is known as the soy sauce as well as known as the chicken pot in the west. Chicken pieces are roasted for more than half an hour in a sauce that is much more complicated than the name suggests. Ordinary is not only a light and dark soy sauce, but also ingredients such as garlic, ginger, leeks, cinnamon, anise, wine, sugar, pepper and water. Some even add dried fruit such as data or raisins. When it is fully cooled to a room temperature or even cooler, this food is usually served, the sauce solidifies into a spicy and distinctive coating.

Many cooks use chicken quarters for soy sauce, a traditional food that is often prepared for Chinese New Year. This does not mean that smaller pieces cannot be used. Others simply use smaller pieces such as wings, drumsticks and legs, and store breasts for other meals.

Although many chicken meals include marination before cooking, the process of making soy sauce chicken instead insteadriver in the sauce. While a light, standard soy sauce is acceptable, many chefs use a combination of dark and light soy. For 2 pounds. (About 900 g) chicken parts, one recipe uses a mixture of 1 cup (about 240 ml) soy and 3 cups (about 360 ml) water, while another uses 4 cups (about 950 ml) water, with 1 cup (about 235 ml) with light soy and about 118 ml) that have sweeter, molssomel or caramel or caramel.

As soon as the chicken soy sauce is cooked in the sauce, the rest of the ingredients can be added. The most common are anise, cinnamon, chopped leeks, ground garlic and some sliced ​​ginger. Some go further and add other ingredients such as data, raisins, pepper, red wine and sugar that give the bowl more variety of taste. The chicken is then roasted on a slight fire for half an hour to cool after a meal after a meal - allow the skin and meat to soak even more taste.

Though the soy sauce is usually used light and dark soy, any type of soybeanThe sauces will work to disrupt the last meal with honors. This includes Japanese styles shoyu and tamari. Once ready to serve, several types of side dishes, such as rice or fried lo mein noodles, can be paired with this meat. Many also whip the sauce, with ingredients such as oil, chicken butt, ginger, onion or leeks and salt.