boiled chicken(bai zhan ji )

boiled chicken

Introduction:

"Yuan Mei of Qing Dynasty called it white sliced chicken in his Suiyuan food list. He said: "chicken is the most powerful, and all kinds of dishes depend on it. Therefore, it is the first of the Yuzu, and other birds are attached to it to make the Yuzu list." There are dozens of chicken dishes on the list, which are used for steaming, frying, stewing, marinating and distilling grains. The first one is white sliced chicken, which has the flavor of taigenyuan wine;. Nowadays, there are more than 200 kinds of chicken dishes in Cantonese cuisine, and the most popular one is white cut chicken, which is full of original flavor, smooth skin and smooth meat. The whole chicken is too many. I've chosen a few chicken legs to satisfy my hunger! "

Production steps:

Step 1: wash chicken legs and set aside.

Step 2: star anise, ginger, Tieguanyin tea, star anise into the pot, boiling water, turn off the fire!

Step 3: soak the chicken legs in the pot for 30 minutes. Pay attention to use low heat to ensure that the water in the pot will not boil. Use the heat of water to soak and soak the chicken, so that the chicken will be tender.

Step 4: take out the chicken legs and soak them in ice water for 10 minutes.

Step 5: soy sauce + oyster sauce + sugar + onion + ginger + garlic + chicken essence + millet pepper + a little vinegar (can add some green mustard paste) to make sauce

Step 6: change the drumstick into a knife, put it on a plate and pour the juice!

Materials required:

Chicken leg: moderate amount

Soy sauce: right amount

Oyster sauce: right amount

Shredded ginger: right amount

Shredded scallion: right amount

Sugar: right amount

Garlic slices: appropriate amount

Ice water: moderate

Vinegar: moderate

Millet pepper: right amount

Scallion: right amount

Ginger slices: right amount

Tieguanyin tea: moderate amount

Star anise: right amount

Chicken essence: appropriate amount

Note: 1: add Tieguanyin tea fragrance enough strong Oh! 2: It's crucial to soak chicken legs in hot water. 3: The process of soaking in ice water can make chicken skin more crisp and reduce oil! :

Production difficulty: ordinary

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhan Ji