Fat, tender and delicious -- white chopped chicken(fei nen xian mei bai zhan ji )

Fat, tender and delicious -- white chopped chicken

Introduction:

"White chop is the most effective and simple cooking method to keep the original flavor, which is suitable for families. The so-called white chop, is not seasoning, the material cooked with water, cooling after the knife swing plate, when eating with a variety of seasonings, according to the need to dip to eat

Production steps:

Step 1: wash Sanhuang chicken, and put some scallion and ginger into chicken belly.

Step 2: add enough water to submerge the chicken in the soup pot, add scallion, ginger and cooking wine, and bring to a boil.

Step 3: change the boiling water to medium heat, and roll the noodles slightly.

Step 4: put the chicken into the pot and cook it. Lift the pot four to five times in the middle and pour out the water in the cavity to keep the internal and external temperature consistent.

Step 5: turn off the heat, cover the pan and soak for 15 minutes until cooked. Insert the chopsticks between the chicken legs to remove the spilled blood.

Step 6: soak the whole chicken in ice water for 20 to 30 minutes.

Step 7: take out the skin to dry, brush with sesame oil (or cooked peanut oil), chop it into small pieces and put it into a dish.

Step 8: when eating, it can be served with onion oil, soy sauce and other seasonings. For heavy taste, it can be served with Douban chili sauce, spicy Douchi, sesame oil and other homemade sauces.

Materials required:

Three yellow chicken: 1

Chives: right amount

June fresh soy sauce: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Note: 1, white chop, is to maintain the original flavor of the most effective and the most simple cooking method, suitable for family use. The traditional ones are white cut mutton, white cut chicken and so on. It is especially famous for its white chop chicken. It's said that Baijian chicken originated from folk hotels in the Qing Dynasty. Later, it was widely spread. The best local chicken breeds were used as raw materials for Baijian chicken in various places. For example, Hetian chicken was used for Baijian chicken in Fujian Hakka cuisine, and Sanhuang chicken was used for Baijian chicken in Shanghai. 2. The cooked chicken should be cooled in cold water to keep its original flavor and color and make its skin crisp.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: light

Chinese PinYin : Fei Nen Xian Mei Bai Zhan Ji