Recipe: White pheasant

Home Cooking Recipe: White pheasant


White pheasant is a famous dish in the south of the Yangtze River. It has a beautiful shape, yellowish flesh, white and tender, delicious and delicious. It is very delicious. Why is it called white pheasant? Is it because the chicken is white? Or white water to cook? Or do you eat as you eat? We have the same pronunciation in Wu dialect, 斩, 蘸, pronounced, I think this is the best interpretation of the white pheasant! However, it seems that the white pheasant has its unique charm. It is so simple after cooking. It is not as complicated as many other chicken making techniques. This seasoning is delicious, but I don’t know if I am I am eating chicken. Today, we will come to be our famous dish in Jiangnan---white chicken.



  1. Clean the chicken after slaughter

  2. First into the boiling water pot to boil, lift, and then continue to burn, repeated three times

  3. Put only cooking wine, then cook over medium heat for about 10 minutes, turn the chicken over and cook for another 10 minutes.

  4. The chicken is soaked in cold water, and the sesame oil can be cut off after draining. The chicken that has not been cut is soaked in the cooled chicken soup cooked in front.

  5. Twisting juice: Put the garlic and ginger in a small bowl or dish, add soy sauce, red oil (I added it myself), sesame oil, green onion and white sesame seeds (also added by myself)


Several details of making white pheasant: 1. To make white chicken to choose tender chicken, it is best to weigh about 1 kg; 2. When cooking chicken, you only need to release the wine, you can add a little more ginger, you can't make your own claims and add other messy spices; 3. Because the old tenderness of white pheasant is related to how much water it contains. When the chicken is cooked, the chicken cells are ruptured by heat, the internal juice is lost, the chicken body is shrunk, the meat is tight, and it feels old when eaten. After the chicken is cooked, soak it in the broth to refill the cells, and the body will re-fill and the meat will be tender. 4. Apply sesame oil to the chicken to prevent the skin from drying out and reduce the evaporation of water. 5. The chicken that has not been eaten must be soaked in the chicken soup, that is, how much is eaten. If you are in trouble, you can soak the chicken and soak it in the chicken soup. You don't need to rub the sesame oil. After soaking for a long time, the chicken is more tender. Juicy.

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