Soy-Braised Chicken (Jiang Ji)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- 1 whole chicken
- soy sauce (醬油 — clear autumn-pressed soy)
Instructions
- Take one whole fresh chicken and submerge it completely in clear soy sauce (醬油).
- Allow it to steep for one full day and night.
- Remove the chicken and hang it to air-dry until thoroughly dried.