I have always heard that the sauce is mixed with honey and soy sauce in a ratio of 1:1, but it always feels sweeter, which reduces the amount of honey. For me, the taste is just right, it may not be authentic, but it tastes good. Super meal!
Material preparation: chicken leg meat, seasoning juice (raw milk 30ml, honey 15ml, cooking wine 30ml, sugar 1g) shiitake mushrooms, radish, ginger, salt, black pepper
Use a fork to poke a few small holes in the chicken skin, marinate with salt and black pepper, apply evenly on both sides, then cut the ginger and sprinkle with ginger and marinate for 10 minutes. Slice the mushrooms and radish.
After the pan is heated, pour the oil, and the chicken skin is placed in a pan and fry (the ginger can be removed). Stir the chicken skin to a golden brown with medium heat, then simmer for 3 minutes.
After turning over, continue to fry for 3 minutes with a small fire, and put the mushrooms and radishes together to fry.
Pour in the seasoning juice, cook for 3 minutes, let the chicken taste better, then turn to the fire to collect the juice (the radish, mushrooms can be pinched before the juice)
Don't take too much juice, keep a little sauce.
Out of the pot! (Do not cut the chicken immediately, put it for 2 minutes and then cut it)
1. The simmered juice is usually mixed with soy sauce and honey in a ratio of 1:1. If you don't want to be too sweet, mix it in a ratio of 2:1. This is based on personal preference. 2. The general cooking wine is flavored. If I don't use it, I use sugar and sugar instead. 3, ginger can be taken out, but winter eat radish and eat ginger in summer, it is still healthy! 4, after the pan, do not cut the chicken immediately, put it for 2 minutes, this can prevent the gravy from flowing out 5, mushrooms, radish is just a side dish, this is also according to personal preference