Sliced Boiled Chicken(bai qie ji )

Sliced Boiled Chicken

Introduction:

Production steps:

Step 1: clean the slaughtered chicken, take out the chicken lungs at the ribs, cut off the chicken buttocks, remove the chicken toenails and fold them into the chicken lumen.

Step 2: Chop chopped garlic and ginger.

Step 3: hold the chicken head by hand and blanch it in the boiling water. In order to make the skin smooth, the raw chicken should be blanched in hot water. When soaking the chicken, it is necessary to raise the water surface three times, that is, every 15 seconds. Put the hot water in the dry chicken cavity and put it in the pot again, so as to keep the temperature inside and outside the cavity consistent and make it even.

Step 4: immerse the blanched chicken in cold water to cool it quickly so that the skin is smooth and the meat is smooth, and wash off the fluffy yellow coat.

Step 5: put clear water into the pot to immerse the chicken, bring to a boil, add salt and chicken powder, 40g of Shajiang to wash and smash, coriander stem and appropriate peanut oil, put the washed chicken into the pot to turn on the heat again, cover the pot, and soak in boiling water for 30 minutes.

The sixth step: take out the cool air, put the chopping board on the chopping board, sprinkle sesame and coriander, and finally mix the dipping sauce (ginger, onion and garlic chopped into small bowl, then cut the ginger into another bowl, boil the hot oil, and pour into the two bowls, then add 25g to each bowl. ）That's it.

Materials required:

Fresh chicken: 600g

Scallion: 20g

Garlic: 10g

Ginger: 20g

Galangal: 50g

Coriander: 50g

Sesame: 5g

Salt: 20g

Chicken powder: 5g

Soy sauce: 50g

Note: 1. Soak chicken: Boil the water, put the slaughtered and dissected chicken into the water, and soak the chicken body in the water; when boiling, leave the fire; when the water cools slightly, raise the fire; when boiling again, leave the fire. Repeat 3 times until soaked. Maturity. When soaking, pay attention to change it up and down twice to make it mature evenly. Soak until the legs bulge and the tips of the wings are close to the body. Use chopsticks to poke the legs. If there is no blood flowing out, you can pick it up.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Qie Ji