Classic Cantonese cuisine, no chickens are not feast
Wash, remove the chicken oil, and marinate the skin for an hour.
After the water is opened, add ginger slices, a little cooking wine, put the chicken into the pot, once every 10 seconds, three in and three out, to ensure that the chicken is evenly heated. Boil for 5 minutes on medium heat, turn off the heat, soak in the pot for 30 minutes, until the chopsticks are inserted into the chicken leg, no blood can flow out, then the chicken can be fished out, rinsed with cold water, and then sesame oil is put into the refrigerator for more than one hour.
Ginger and Scallion Oil: Cut the onion rings and ginger radish, add salt and mix well, and heat the peanut oil to drizzle.
Ginger oil is simmered in oil and ginger is added.
Stir-fried rice, add the right amount of salt. Add the chicken soup of the freshly cooked chicken and cook it normally.
Cut the pieces to the plate. When the chicken is cooled, cut the chicken neck first and divide the chicken into two from the back. Cut the chicken wings and legs, cut the chicken breast with the back of the knife, and cut the chicken wings and legs without cutting.
1. The time for the chicken to cook depends on the size of the chicken. Anyway, the chopsticks are inserted into the thickest part of the chicken without bleeding water. 2. The chicken must be boiled with cold water or ice water, and the chicken skin is crisp. The sesame oil will make the chicken more fragrant on the skin. 3. Onion ginger oil can be put into the refrigerator at one time and put it in the refrigerator. 4. Chicken oil rice should be more oily, chicken oil is not enough peanut oil!