White pheasant, one of the most representative Shanghai dishes; listening to the elders said that when the Shanghainese used Chinese New Year, how can we find a way to get a live chicken and make a cold-potted white pheasant to support the New Year’s Eve banquet? White pheasant is a process of repeated trials and continuous progress for me...
Before making, you need to prepare a lot of ice cubes or ice water that can immerse the whole chicken in advance; half of the shallots are chopped with green onion and half of the onion; ginger half cut ginger and half cut ginger;
Put the prepared chicken into the pot, the cold water has not passed three-quarters of the chicken body, add onion, ginger and cooking wine, boil over high heat, turn to low heat for ten minutes; turn the chicken body in the middle, and put it on top after the flame minute;
Time to get the chicken out, after ten minutes, the chicken is still very hot, first pass the cold water, take away the surface of the oil, then immerse in the ice water to make the chicken skin firm, so that the taste will be tough brittle;
In the time of soaking the chicken, you can prepare the oyster sauce, cook the chicken broth with a small half bowl, add chopped green onion, ginger, soy sauce and sugar to boil and turn off the flame;
Take out the soaked chicken, drain/dry the water, make the surface dry and brush with sesame oil; finally, wait until the chicken is completely cold and free of residual temperature, then you can put the plate on the plate and the oyster sauce on the table.
It is best to use three yellow chickens for white pheasant. The skin is golden and the meat is tender and tender. It is very attractive. The two ten minutes of the production process is to be smashed. The chicken that is pulled out is very tender, and the bone marrow in the chicken leg bones is still bright red, even with a little blood. The so-called skin yellow meat white bone red is the best state of white pheasant chicken; the oyster sauce used for seasoning is savory with clear soy sauce, with a little chicken broth, a little white sugar, fresh juice with white peony, pure taste to go carving It is the most consistent with the characteristics of this Shanghai cuisine. The leftover white pheasant rubbed the salt and left it for a night. The chicken was eaten with salty taste. The flower bud was soaked for two days and it was drunken chicken. Adding the bad brine to the simmer for two days, it was a bad chicken. Adding shrimp oil and brine for two days was the shrimp oil. Braised chicken.