"Sliced chicken with scallion oil"(qi shang ba xia cong you bai zhan ji )

"Sliced chicken with scallion oil"

Introduction:

"The traditional dish of Cantonese cuisine" sliced chicken with scallion oil "is very famous, and it is also one of the representative dishes of Cantonese cuisine. In the banquet, it is usually served as a white brine platter to entertain guests. It tastes authentic! I often make this dish, mainly because it's easy to make, tastes good, chews crisp skin and tender meat, especially after the code plate looks beautiful, giving people a sense of atmosphere. But later, I concluded that if the original way of eating is light, everything depends on the sauce to dip. Through their own improvement, the brine flavor increased, the chicken inside a salty taste, even if not dip in the sauce, the taste is also very beautiful! Today, we will first make the "sliced chicken with scallion oil" in this Cantonese dish. The main methods are as follows:

Production steps:

Step 1: add spices to the soup pot.

Step 2: pour in 30 grams of salt.

Step 3: pour in the right amount of rice wine and bring to a boil.

Step 4: prepare the dipping sauce; pour the ginger powder into the bowl.

Step 5: put in diced chives.

Step 6: use a hand spoon to heat some scallion oil.

Step 7: heat the onion powder and ginger oil into a hot bowl to stir up the fragrance.

Step 8: pour a little fresh soy sauce into the bowl.

Step 9: tie the bone end of the chicken's leg with string.

Step 10: the white bittern soup in the pot has been boiled, change to medium heat, and make the soup noodles roll slightly.

Step 11: pick up the chicken and put it into the soup. Press it with a spoon and immerse it in the soup. Scald it for 5 seconds and take it out.

Step 12: after pulling out, pick up the string of the chicken leg, spoon the boiling soup into the stomach of the chicken, and pour three to five spoons.

Step 13: then, immerse the chicken in the hot soup again for scalding, and then take it out again and pour the hot soup into the chicken abdomen. Repeat the operation for seven times.

Step 14: finally turn off the fire, soak the chicken in the hot soup and cover it. Soak for 15 minutes. The so-called "seven up and eight down operation procedure" is completed.

Step 15: soak the chicken for 15 minutes, then quickly put it into ice water for 5 minutes.

Step 16: after soaking, take out and control the water in the chicken.

Step 17: put the chicken on the chopping board and start chopping. First, chop off the chicken neck.

Step 18: then cut off the wings and legs of the chicken.

Step 19: first, cut the chicken head and bad parts, such as the back bone, and put it on the bottom.

Step 20: chop the chicken wings and legs, code them into the plate and set them in shape.

Step 21: finally, cut the chicken breast into eight pieces to cover the surface of the chicken.

Step 22: Sprinkle the chicken with scallion oil and serve with a small dish of dip. So far, the operation is complete.

Materials required:

Qingyuan Chicken: 900 grams each

Chives: right amount

Fresh soy sauce: 25g

Shajiang powder: 5g

Ginger: 20g

Fragrant leaves: 2 pieces

Scallion: 30g

Angelica dahurica: 1g

Star anise: 1 piece

Cool ginger: 2G

Nutmeg: 1g

Zanthoxylum bungeanum: 20

Cinnamon: 2G

Salt: 30g

Yellow rice wine: 20g

Water: moderate

Ice water: moderate

Note: this dish features: white and bright color, fragrant onion oil, crisp skin, tender and smooth meat, and delicious fresh flavor. Warm tips: 1. To make this dish, it's best to use Qingyuan Chicken from Guangdong. If you don't have Qingyuan Chicken, you can also use ordinary chicken instead, but you should pay attention to the heat, because the degree of tenderness of chicken is very different. The weight of chicken should be 750-900 G after cleaning. 2. In the seven up and eight down operation, it is better to use a large hand spoon to pour soup into the chicken belly, so as to maintain a certain soup temperature. The opening of the breast and neck of the chicken should be unobstructed, so that the soup can flow out quickly after being poured in, so that the heat of the chicken can slowly penetrate from the inside to the outside. Each time under the hot time should not be too long, hot for a long time the skin is not beautiful. The traditional Cantonese dish "sliced chicken with scallion oil" is ready. Crisp skin, tender meat, the original flavor, and then add to dip, taste very delicious, smooth and tender, for your reference!

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qi Shang Ba Xia Cong You Bai Zhan Ji