Galangal Soy Sauce Chicken

Overview

Last weekend, my classmates had a dinner, and there was a native chicken left over, so I brought it back. Killing chickens also requires skills. I watched my husband boil a pot of boiling water. He said to turn off the heat and then uncover the pot, wait a moment, then scald the chicken, and then pluck the feathers, so that the chicken skin will not be scalded by the water. It is true, haha. My mother-in-law used to like to use a pressure cooker to cook when she was here. These days, the pressure cooker happened to be broken, so she used a stewing wok, which took a little longer. The galangal was originally meant to be beaten flat, but it was too hard, making it difficult to beat and cut. It became irregular, haha

Tags

• hot dishes
• chicken
• galangal
• peanut oil
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Kill the chicken and wash it

   

2. 2 Coat the chicken with peanut oil, soy sauce, salt, and sugar. Stuff the galangal into the belly of the chicken. Put some galangal in the pot, put the chicken on top, and marinate for an hour. Turn it over and marinate for another hour

   

3. 3 Add two bowls of water, cover, and simmer over medium heat for twenty minutes

   

4. 4 Open the lid, use a chopstick to test if it's done. Insert it into the chicken leg. If there's no bleeding, it's OK

   

5. 5 Turn it over and try it too

   

6. 6 Cut the leg meat into pieces, drooling

   

7. 7 My husband picked out all the chicken bones. I wanted to save them for making soup tomorrow. I cut the chicken into small pieces. I cut them and they looked ugly

   

8. 8 Sprinkle with chopped green onions and pour the sauce in the pot, delicious!