Lazy version of white cut chicken(lan ren ban bai zhan ji bai qie ji jie sai si fang cai )

Lazy version of white cut chicken

Introduction:

"There are three key points in cooking white cut chicken: first, choosing chicken: because this dish is the original flavor of chicken, we must choose fresh and tender live chicken to be slaughtered, generally Sanhuang chicken is 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 lost, and the taste will be much worse; Third, flavor juice: according to the different flavor juice, white cut chicken / white cut chicken can be divided into scallion 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: wash the fresh chicken, turn around, claw and tail, don't blanch it;

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: close the lid of the pot, start the function of white chop and onion fried 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

Ginger: 3 tablets

Sesame oil: 20 ml

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.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Lan Ren Ban Bai Zhan Ji Bai Qie Ji Jie Sai Si Fang Cai