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Ingredients: 1 grass chicken of the same year

Seasoning:

20 grams of Chubang original sun-flavored soybean paste, 5 grams of Chubang premium dark soy sauce, 3 grams of Chubang chicken powder, 15 grams of rock sugar, 30 grams of 5-year-old Huadiao, 25 grams of chicken fat, 250 grams of stock, and 25 grams of fried garlic. , 15 grams each of onion and ginger

Production Method:

1. Wash and blanch the chicken;

2. Add a little dashi to Chubang’s original sun-flavored soybean paste, smash and filter;

3. Stir-fry chives and ginger in chicken oil, add chicken, Chubang premium dark soy sauce, Chubang original sun-flavored soybean paste, Chubang chicken powder, rock sugar, stock, and Huadiao wine, and use a pressure cooker for 20 minutes;

4. Remove the filtered juice and thicken it, heat it in a tagine with fried garlic, and serve.

Dishes Features: Rich sauce flavor