Boiled Qingyuan Chicken

Boiled Qingyuan Chicken

Introduction:

"Blanched chicken is actually blanched chicken. In Cantonese, most people talk about blanched chicken. The shape of blanched chicken is beautiful, the skin is yellow, the meat is white, the fat is tender and delicious, the taste is very delicious, it can be said that you can never get tired of eating! Cook the chicken with boiling water until it is cooked, keeping its delicious and original flavor. "

Production steps:

Step 1: pluck the fine hair of Qingyuan Chicken, dig out the viscera and wash it.

Step 2: take out the pressure cooker, wash, put the viscera into the bottom, and then put the whole chicken.

Step 3: add some water and bring to a boil.

Step 4: turn to low heat and cook slowly.

Step 5: turn over every five minutes or so.

Step 6: turn the other side in five minutes.

Step 7: turn to four sides and cook chicken leg downward for another 5 minutes. Add salt to improve flavor.

Step 8: take it up to cool and prepare for chopping.

Step 9: prepare the sauce: smash the garlic, add some soy sauce and sesame oil.

Step 10: cut the chicken into pieces and put it on the plate.

Materials required:

Qingyuan Chicken: 1

Garlic: right amount

Soy sauce: moderate

Sesame oil: right amount

Note: 1, chicken viscera, chicken head, chicken feet put to the bottom of the pot, can prevent chicken skin sticking to the bottom of the pot in the process of cooking chicken. 2. Depending on the size of the chicken, you can control the time by yourself. You can't be too ripe or too raw. If you are too ripe, the meat will turn into firewood. If you are too raw, it's not good to eat with blood. It's better to have chicken leg bones with blood. The meat must be cooked. My chicken is of moderate size. It's just cooked for 25 minutes. The skin is smooth and the meat is tender. 3. This cooking method belongs to the lazy cooking method, and is also the most primitive.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: garlic