It must be ‘n’’ ‘ crisp’ ‘slip’ ‘bounce’. Some people who are afraid of seeing the oozing blood have been tuned for the bloody red version.
All materials are washed and dried
Put onion and drink wine to boil water. The height of the water should be over the chicken, try to be as good as possible.
After the water is slightly boiling (do not boil), adjust the medium heat, grab the chicken legs, 3 down 3
Put it in 5 seconds and then put it in again, for a total of 3 times.
Immediately take out the chicken into the ice water for a while (the first ice water is to prevent the chicken skin from being damaged during the cooking process)
After the ice water is finished, put it into the water again, still in the middle of the fire, cover the lid, cook for 7 minutes and 30 seconds, then turn off the fire for 25 to 30 minutes (please time and do not open the lid)
During this time, ginger in onion juice, ginger peeled slices and smashed with a knife back (more tired, but such a comparison of taste), after Jiang Chengrong grabbed a hand to grab the water and excess juice, let the ginger dry : 1. Prevent ginger from being too spicy and too rushing. 2. Excessive moisture will affect the oil pouring in the back.
Coriander is taken from the stalk, and the leaves and onions are placed separately.
Finally, stir the ginger, green onion, coriander + pepper, chicken powder, sugar and salt.
3 tablespoons of oil under the pot and boiled hot into the ginger onion, stir, the sauce can be used, stand by
The chicken is finished, afraid to use the chopsticks to insert the chicken legs and fleshy position, it can be easily inserted without bleeding, not too long, otherwise it will be excessive, please respect the chicken
Take it out and soak it in the second ice water until it is completely cooled (remember, the meat will not be completely cooled when it is cut and the skin will not be 'crunchy' and the meat will not 'bounce'). After cooling, dry the surface of the water and brush a layer of sesame oil. Fragrance and avoid drying
Cut the block, first remove the chicken legs and wings, cut the chicken body into two pairs of strips, and then cut the pieces, and cut the chicken wings. Finally, the pieces are placed on a scallions, and the cilantro is placed on the plate.
Look at the partial map, it is tender, if the white-cut chicken is not tender, even if it is a little bit of firewood, it will be boring. It must not be scattered. Every part of each piece will not stick to the teeth. It must not be considered as a process of white-cut chicken.
The craft has 3 points of chicken and 7 points. The chicken is good and the craft is at home. This dish that respects the ingredients is worthy of the chicken.
Don't waste chicken soup, thicken it, add a winter melon and so on.
1. Don't be afraid, dip cooked, white cut chicken is not cooked, so dip, so cook chicken water is better 2. Don't increase cooking time, prefer to increase the time of dipping 3. Sauce taste can be adjusted according to your preference