Sliced chicken - automatic cooking pot recipe(bai zhan ji zi dong peng ren guo shi pu )

Sliced chicken - automatic cooking pot recipe

Introduction:

"White cut chicken is a common way of cooking chicken in the south, such as Guangdong, Guangxi and other places are also called white cut chicken. This can be said to be the best way to taste the original flavor of chicken summed up by Chinese people. Although it is simple, to ensure its crisp skin and tender taste, we should carefully grasp the selection of chicken, the heat, the chopping of chicken and the mixing of juice, especially the heat, we must just cut off the raw chicken, otherwise it will cause the loss of chicken juice and no flavor. There are three key points in cooking white cut chicken: first, chicken selection: because this dish is the original flavor of chicken, we must choose fresh and tender live chicken to be slaughtered now, generally with Sanhuang chicken as the most; second year is the heat: the heat must be accurate, and the chicken should be cooked until it's just broken. If the heat is not enough, the chicken has a heavy fishy smell and hard taste; if the heat is too long, the taste will be worse; third year is the heat It's flavor juice: according to different flavor juices, white cut chicken / white cut chicken can be divided into scallion oil chicken, strange flavor chicken, Shajiang chicken, mouth watering chicken, pepper chicken and so on. You can make it according to your favorite taste. "

Production steps:

Step 1: fresh chicken to turn around, claws, tail, but water;

Step 2: put the processed chicken and ginger slices into the pot, pour in water, and it is better to just immerse the chicken;

Step 3: cover the pot, start the function of white chop and scallion chicken, and the cooking procedure will be executed automatically;

Step 4: after cooking, take out the chicken and soak it in ice water until cool;

Step 5: take out the chicken, control the moisture, put a layer of sesame oil on the surface of the chicken, and put it in the refrigerator;

Step 6: when you want to eat, take out the chicken, chop it into strips, or dip it in the flavor juice directly, or pour the flavor juice on the chicken body.

Materials required:

Three yellow chickens: half

Sesame oil: 20 ml

Ice water: immerse chicken

Ginger: 3 tablets

Water: immerse chicken

Precautions: 1. After cooking, put the chicken into ice water as soon as possible, so as to make the skin of the chicken more crisp, tender and smooth; 2. Spread the sesame oil evenly, on the one hand to make the chicken more flavor, on the other hand to prevent the surface of the chicken from drying; 3. Prepare a variety of dipping materials.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Bai Zhan Ji Zi Dong Peng Ren Guo Shi Pu