Crispy white cut chicken(cui pi bai qie ji )

Crispy white cut chicken

Introduction:

"Since I went back to my mother's home last Saturday, my mother made a white cut chicken for me, and I've been greedy for that flavor these days. I miss the tender, smooth and sweet chicken. My mother also told me a secret recipe. Do you want to know how to make the skin of white cut chicken crispy and tender? Let's look down, ha ha ~"

Production steps:

Step 1: take half of the chicken. If there are many people in the family, just one. Clean the inside and outside.

Step 2: prepare a basin of ice water and see how many ice cubes there are.

Step 3: put proper amount of water into the soup pot, then add ginger and scallion.

Step 4: cut onion, ginger and garlic into small pieces.

Step 5: then mash them all.

Step 6: after that, add the right amount of salt and sugar, then pour the boiling oil on it, and mix it into a sauce.

Step 7: after boiling the water in the pot, put the chicken in.

Step 8: when the chicken is hot until tight, remove it and soak it in ice water until cold.

Step 9: turn it over on both sides so that it is completely immersed in ice water.

Step 10: then continue to put the chicken back into the soup pot.

Step 11: take out the chicken again and soak it in ice water. Repeat two or three times until the chicken is mature.

Step 12: take it out and put it on the chopping board, cool it and cut it into pieces.

Step 13: put the plate on the table.

Materials required:

Chicken: half

Scallion: 20g

Ginger: right amount

Garlic: right amount

Note: if you are not in a hurry to eat, you can chop the pieces and put them in the refrigerator again for 20 minutes. After the chicken has cooled, the flavor will be better.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cui Pi Bai Qie Ji