豉油鸡，浓郁的酱香，油光锃亮、色泽红润的鸡皮，让人垂涎欲滴。它的做法简单，食材家常，轻松复刻。告别外卖，在家也能做出皮滑肉嫩、色泽诱人的豉油鸡，那种成就感，试过才知道！准备好了吗？跟我一起开启这趟美味之旅吧！

买回一只处理好的三黄鸡，里外彻底清洗干净，剪去鸡屁股和鸡爪的指甲，沥干水分。鸡身上均匀抹上薄薄一层盐和少许料酒，给鸡做个轻柔的“按摩”，腌制20-30分钟。

在准备好的深锅中，加入150毫升生抽、50毫升老抽、80克冰糖、50毫升料酒。接着放入拍扁的姜块、打结的小葱、3颗八角、一小段桂皮和3片香叶。然后，加入清水，水量没过鸡身的三分之二。开中大火，将酱汁煮开，用勺子搅拌一下，确保冰糖完全融化，香料的香味开始散发出来。

第三步：

酱汁煮沸后，小心地将腌制好的整鸡放入锅中，尽量让鸡胸朝上。待锅内酱汁再次煮沸后，转中小火，盖上锅盖，让鸡在酱汁中慢慢焖煮。整个焖煮时间35分钟，每隔5-7分钟，打开锅盖，用大汤勺舀起锅中的热酱汁，反复、均匀地淋在鸡身上。焖煮到一半时间，小心地给鸡翻个面，让另一面充分浸泡在酱汁中并受热均匀。翻面后，继续盖盖焖煮，再保持淋汁的动作。

第四步：

用一根筷子插入鸡腿最厚实的部位，流出的汁水是清澈的，没有血水，说明鸡已经熟了。关火！盖紧锅盖，让鸡继续浸泡20分钟。整鸡从酱汁中捞出，放在一个干净的盘子上。此时的豉油鸡已经色泽红亮，香气扑鼻了！在鸡皮表面刷上一层薄薄的香油，晾凉一会儿，不烫手了再斩件。锅里剩下的酱汁过滤掉香料渣，开大火稍微收浓一些，浇汁！

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看，一道色香味俱全的豉油鸡就这么简单地完成了！油光锃亮的外皮，鲜嫩多汁的鸡肉，咸甜适口的浓郁酱香，光是想想就让人垂涎三尺。无论是家常便饭，还是节日宴客，这道菜都能妥妥地撑起场面。