Wenchang Chicken with crisp skin and tender meat

Wenchang Chicken with crisp skin and tender meat

Introduction:

"I'm an authentic northerner. I'm used to heavy taste food. It's really good to make Cantonese food. Ha ha, it's about participation. I also learned some knowledge about Cantonese cuisine to make up for this lesson. Wenchang Chicken is one of the four famous dishes in Hainan. Wenchang Chicken is characterized by simple method and delicious taste. Mention a few times, a boil, a stew can be on the table. The skin is crisp and the meat is tender. Once it is pricked, it will break into the mouth. It will smell delicious and smooth. With the help of the secret ingredients, it is a delicacy in the world. If you can't buy Wenchang Chicken in Beijing, use Sanhuang chicken to come to Shanzhai

Production steps:

Step 1: remove the internal organs of Sanhuang chicken, wash it, soak it in water for 1 hour, and soak it in the end of bleeding.

Step 2: add water to the pot, add onion, ginger, garlic and cooking wine leaves.

Step 3: boil over high heat.

Step 4: put the whole chicken in the pot and scald the whole body of the chicken with boiling water.

Step 5: then lift the water out of the chicken,

Step 6: blanch again in the pot, repeat seven or eight times. This is an important step in making skin crisp and meat tender.

Step 7: reduce the heat to 10 minutes.

Step 8: turn off the heat and simmer for 10 minutes.

Step 9: Chop onion, ginger and garlic, add salt, pepper and monosodium glutamate.

Step 10: heat the frying pan with oil.

Step 11: pour the hot oil on the onion, ginger and garlic to make it smell.

Step 12: put the stewed chicken into cold boiled water to cool. It can be cut into sections and loaded into plates.

Materials required:

Three yellow chicken: 1

Scallion: right amount

Garlic: right amount

Ginger: right amount

Pepper: 2G

Salt: 2G

MSG: 2G

Edible oil: right amount

Fragrant leaves: 2 pieces

Cooking wine: 1 tablespoon

Note: there are three key steps to make Wenchang Chicken Skin crispy and tender. It's important to blanch the chicken seven or eight times in order to shape the chicken. Cook for 10 minutes and simmer for 10 minutes. 3. Stewed chicken can make its skin crispy and meat tender if it is overcooled.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light