Sliced Boiled Chicken

Sliced Boiled Chicken

Introduction:

"White cut chicken is original, smooth skin, light and delicious. After soaking in water, it can remove the excess oil. It's really delicious and healthy. It's one of our family's favorite ways to eat chicken. After consulting a lot of materials, the author summarizes the most authentic method. As long as you master several key steps, you can make a hotel grade delicacy. "

Production steps:

Step 1: clean the chicken, remove the claws and buttocks, and thoroughly clean the internal organs of the chicken. Cut the scallion into scallion segments and scallions, and cut the ginger into large pieces.

Step 2: heat a large pot of water, add ginger and scallion.

Step 3: put another part of shredded green onion and ginger into the stomach of Sanhuang chicken.

Step 4: when the water in the pot is boiling, turn off the heat first, and immediately put in three yellow chicken, so that the chicken is completely soaked in boiling water.

Step 5: cover and simmer for 5-8 minutes.

Step 6: prepare another large basin and pour the frozen ice and water into the basin.

Step 7: blanch the chicken for 5-8 minutes, remove the chicken and put it into ice water immediately. After the chicken is cooled, soak it in boiling water for 5-8 minutes. This process of ice and fire baptism is repeated at least 3-5 times. Make the chicken just in the medium cooked state, it is the time when the chicken is the freshest and tenderest.

Step 8: the fresh and tender white cut chicken is ready. Just change the knife neatly and chop it into chicken pieces. Pay attention to the chicken skin on each piece to ensure its unique taste.

Step 9: it's not over yet, sauce is also important! After the wok is hot, add the mixed oil of edible oil and sesame oil, turn it into a low heat, and saute the scallion and pepper until fragrant.

Step 10: pour the onion oil into a small bowl, add a little soy sauce, which is the most unique sauce of white cut chicken.

Materials required:

Three yellow chicken: 750g

Ginger: right amount

Scallion: right amount

Ice water: plenty

Sesame oil: appropriate amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Note: one choice of chicken, two boiled chicken, three flavor. 1. Choose Sanhuang chicken (about 0.6-1.2kg is better), the best choice is about 750g, which is easy to mature and the meat is very tender. 2. Do not cook chicken with open fire. Soak and scald the chicken, and then cool it in ice water. Repeat several times to keep the chicken fresh and crisp. Seasoning is also crucial. The common seasonings are onion oil flavor, garlic mash coriander flavor, ginger onion garlic mash flavor, red oil spicy flavor, etc., which can be blended according to personal taste. But I don't think onion oil has any special spices or other seasonings. The simplest raw materials can highlight the original flavor of chicken! Be careful to cut your hand when cutting chicken!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original