豉油雞
份量
8
人份
時間
30
分鐘
步驟
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Here is what you need.
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Cinnamon, star anise, dried orange peel
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Heat spices in a hot pan for two minutes to bring out natural oils
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Add everything to a large pot of water. Bring to a boil
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Here is the sugar. Add to the water.
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Cook for 25 mins over low heat. When done, leave inside for 30 mins. Let rest before cutting.
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Enjoy over noodles or rice and some green onions.
小撇步
One popular dipping sauce is grated ginger with oil and green onions. Actual color of chicken here is a bit dark. I added too much 老豉油。
