Usually poke the chicken thigh with chopsticks for about 20 minutes, if there is no blood flow. The soaked chicken is quickly put into cold (ice) water to cool, which can make the chicken smooth and tender, and the chicken skin more crisp. Today, you can make white-cut chicken with cool skin and smooth meat without soaking in ice water. The advantage of not soaking in ice water is that it can keep the chicken fresh and sweet. White-cut chicken dipping method Cut the onion into chopped green onion, add 2 tablespoons of soy sauce, add oil and heat and pour it on the chopped green onion, and the onion oil will be dipped. This dipped ginger onion is the protagonist. If there is no smell of onions, the taste will be greatly reduced, so onions will not be put down. In fact, the authentic dip is made of ginger, but sometimes it is difficult to buy ginger, and ginger can also be used instead. Although the taste is still different, it is still very good. In fact, there is no need to worry too much about whether it is genuine or not. Delicious is king, and one kind of food is another taste when it is made by different people. You don't have to buy boiled chicken if you want to eat it. The skin is fresh and the meat is smooth and delicious. The method is simple and beginners can learn it. Next, I will share with you the practice of white-cut chicken!
Boiled chicken in sauce
Production materials: 1 chicken (about 2 kg), 65438 ginger +0 sesame oil.
Dip: onion, two garlic, 1 petal, soy sauce, 2 tablespoons water, 2 tablespoons cooking oil.
Production steps:
1. Clean the whole chicken first and drain the water for later use.
2. Fold the chicken wings, put the chicken feet in the chicken cavity, or cut the chicken feet directly.
3. Add water and ginger slices that can soak the whole chicken into the pot, boil the water together, then turn off the fire and put the whole chicken into the pot (remember that the water must soak the whole chicken).
4. When soaking the chicken, lift the chicken out of the water for 3 times, that is, once every 3 minutes or so. After lifting it, the chicken skin will shrink tightly. Remember not to cook the whole chicken in the pot at one time, which will cause the skin to burst, and then put it in the pot repeatedly to keep the temperature inside and outside the cavity consistent, so that it can be cooked evenly.
5. Put the whole chicken on the water for three times, soak it in the pot, turn on the fire and turn it to the minimum fire. There is no need to cover the pot, but the water in the pot is not boiled. Soak the chicken thoroughly in water and rub it on the chicken leg with a toothpick to test whether the chicken is cooked. If no blood comes out, it's ok (don't overcook it, usually about 20 minutes, depending on the size of the chicken).
6. Prepare appropriate amount of sesame oil for use.
7. Rub sesame oil on the chicken to prevent the chicken skin from drying out.
8. Next dip in the sauce, wash the shallots and cut them into chopped green onion. Pat garlic with a knife, peel it, cut it into powder, wash ginger, pat it with a knife and cut it into powder.
9. Put the ingredients into a bowl, pour in 2 tablespoons of soy sauce and 2 tablespoons of water, and stir well with chopsticks.
10. Pour the cooking oil into the pot and bring it to a boil.
1 1. Boil and pour into the pot. There will be a hissing sound when pouring oil, and the fragrance will come out immediately. It smells so good.
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