Signature white cut chicken(zhao pai bai qie ji )

Signature white cut chicken

Introduction:

"When I had dinner, I forgot to take the dip. The dip method was" chop the ginger, garlic rice, coriander, scallion, wash the pot, heat the oil, add garlic rice, stir fry the ginger, turn the heat down, put the soy sauce, sugar {fresh} to boil, pour it into the bowl of coriander and scallion, and finally sprinkle the sesame oil. "

Production steps:

Step 1: clean the chicken, slice ginger and tie onion

Step 2: ginger, onion, cooking wine, cold water pot

Step 3: bring to a boil until the water bubbles, but put the chicken in when it is not boiling. Bring to a boil over high heat for another 2 minutes. Turn off the heat, cover and simmer for 20 minutes

Materials required:

Sanhuang chicken: 2500g

Shajiang: right amount

Garlic rice: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Sesame oil: appropriate amount

Note: Chicken finally choose the countryside to raise chickens. I use the chickens raised in my own factory here. The feed chicken is not strong enough, and the water is better than chicken. Don't worry that the chicken will not be cooked in it. When the water in the pot is boiling and the chicken is soaked in it, the water is still warm. If you don't know whether the chicken is cooked, you can use toothpick to insert the breast and leg of the chicken When the water is ripe, the chicken must be cooled before it can be cut. Otherwise, the cut chicken will separate the bone and skin. If you want to eat the crispy skin, you should immediately soak the chicken in ice water until it is completely cool, so that the skin will be crispy and the meat will be tender

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: other

Chinese PinYin : Zhao Pai Bai Qie Ji