boiled chicken

boiled chicken

Introduction:

"White chop chicken, the favorite of people in Guangdong and Guangxi"

Production steps:

Step 1: put ginger slices and scallions in the pot and add water to cover the chicken body. Bring to a boil until the shrimp eye water (that is, the state before the water boils). Turn off the heat to the minimum and let the chicken slowly mature. Turn over the chicken body slightly in the middle to make it heated evenly. After about half an hour, poke it into the thickest part of the chicken leg meat with chopsticks. If there is no blood oozing, it can be fished out;

Step 2: prepare two bowls of seasoning: < br > 1. Cut the green onion leaves into fine sand, chop the ginger, add salt, chicken essence and pepper; < br > 2. Chop the green onion and pepper, chop the ginger, add salt and chicken essence.

Step 3: take out the chicken, put it in ice water for 5 minutes, drain the water and let it cool naturally; < br > A. put the oil (peanut oil) in the hot pot, when it is 80% or 90% hot, pour in seasoning 1, then add the soy sauce and chicken soup; < br > B. add the soy sauce, sesame oil and chicken soup directly into seasoning 2.

Step 4: finally cut the chicken.

Materials required:

Native chicken: 1

Scallion: right amount

Ginger: right amount

Shajiang: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Peanut oil: right amount

Note: seasoning 2 is based on Sichuan pepper chicken. In terms of Guangdong and Guangxi traditions, seasoning with Shajiang is the best choice for white chopped chicken~

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh