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@elsharnobylawofficial: (دافينشي المحاماه الشرنوبي) يكشف المستور في حالة فوز المرشح الامريكي دونالد ترامب 🇺🇸⚖️🗽

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༺𝓞𝓢𝓒𝓐𝓡༻
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Saturday 26 October 2024 10:52:48 GMT
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My Version of Soy Sauce Chicken✨ One of the main meat options in Cantonese bbq restaurants, though not technically a bbq it is however a way to showcase a Chinese technique of poaching protein in a super flavourful stock to season the meat, preserving its natural flavours and textures. Recipe serves 4 plus the starter base for your soy master stock, increase the chicken for larger servings. As you make this dish over and over again with the same stock, add more seasoning, spices and aromats to rebalance the flavours. 4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside) 2 tsp grated ginger 1/4 tsp white pepper 2 tsp salt 2 tsp cornflour 2 tbsp rice wine 1 tbsp dark soy sauce Mix the deboned chicken in a bowl and set aside Master stock: Bones and fat from chicken legs 2 sprig spring onion (cut) 12 cloves garlic (smacked) 50g ginger (sliced) 2 tbsp oil 1 litre water 1 1/2 tbsp salt 1/4c light soy sauce 1/4c dark soy sauce 1 cup brown sugar Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn *note: use whatever spices you wish/have access to* Fry the aromats with oil, bones and fat for a few minutes on medium high heat. Add in the spices, water and seasoning. Simmer for 40min. Remove the bones and ginger slices. Poach the marinated chicken legs on medium low heat for 18-22min until cooked. Slice and serve chicken over rice with Asian greens and ginger relish. Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat. Pour into leak proof bag and freeze. Relish: 5 spring onion (finely chopped) 50g ginger (finely chopped) 1/4 tsp white pepper 1 tsp salt 1 tsp sugar 1 tsp chicken powder 200ml oil Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside. Save/Share this recipe to someone who would love this recipe! ✨✨✨ #chicken #soysaucechicken #chickenrecipe #modernchinese #homecooking #chineserecipes #samlow #recipesoftiktok
My Version of Soy Sauce Chicken✨ One of the main meat options in Cantonese bbq restaurants, though not technically a bbq it is however a way to showcase a Chinese technique of poaching protein in a super flavourful stock to season the meat, preserving its natural flavours and textures. Recipe serves 4 plus the starter base for your soy master stock, increase the chicken for larger servings. As you make this dish over and over again with the same stock, add more seasoning, spices and aromats to rebalance the flavours. 4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside) 2 tsp grated ginger 1/4 tsp white pepper 2 tsp salt 2 tsp cornflour 2 tbsp rice wine 1 tbsp dark soy sauce Mix the deboned chicken in a bowl and set aside Master stock: Bones and fat from chicken legs 2 sprig spring onion (cut) 12 cloves garlic (smacked) 50g ginger (sliced) 2 tbsp oil 1 litre water 1 1/2 tbsp salt 1/4c light soy sauce 1/4c dark soy sauce 1 cup brown sugar Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn *note: use whatever spices you wish/have access to* Fry the aromats with oil, bones and fat for a few minutes on medium high heat. Add in the spices, water and seasoning. Simmer for 40min. Remove the bones and ginger slices. Poach the marinated chicken legs on medium low heat for 18-22min until cooked. Slice and serve chicken over rice with Asian greens and ginger relish. Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat. Pour into leak proof bag and freeze. Relish: 5 spring onion (finely chopped) 50g ginger (finely chopped) 1/4 tsp white pepper 1 tsp salt 1 tsp sugar 1 tsp chicken powder 200ml oil Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside. Save/Share this recipe to someone who would love this recipe! ✨✨✨ #chicken #soysaucechicken #chickenrecipe #modernchinese #homecooking #chineserecipes #samlow #recipesoftiktok
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أرجعو الى ألله😔🌿. #الشيخ_علي_المياحي #اللهم_صل_على_محمد_وآل_محمد #fyp#foryou #العراق_السعوديه_الاردن_الخليج


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