Why is the chicken pot cooked in the restaurant outside delicious and tender? There are two reasons:

1, chicken selection is good, and the cost is willing.

2. A lot of sauces are used to make the chicken pot taste layered.

The reason is not much to say, this catering person should understand. Focus on the second reason, sauce. The so-called exclusive secret recipe of many chicken pot restaurants is to mix a variety of sauces and add some spices. So what are these sauces and how do you mix them? Please look down:

Preparation: Haitian seafood sauce 120g, Haitian bamboo post sauce 260g, oyster sauce 120g (any brand), sand tea sauce 140g (any brand), garlic powder 5g, shell powder 4g, kitchen stick chicken powder 8g and Meiji braised fresh sauce 50g. 15g monosodium glutamate, 30g soy sauce (any brand is acceptable), and 30g spice powder.

Then, the above seasonings are mixed and stirred evenly, and a recipe of chicken pot secret sauce is finished. If you cook chicken pot at home, you don't need to add such sauce. Haitian seafood sauce, Haitian bamboo sauce and Lee Kum Kee oyster sauce are enough. Of course, your taste is strong enough, and all the sauces will definitely add flavor.

Tip: Not every chicken pot restaurant will use these sauces, and some will add Pixian bean paste and barbecue sauce. In order to enhance the flavor, the taste of chicken pot is different according to different regions. Friends who like chicken pot can choose sauce according to their favorite way.