Anhydrous White Sliced Chicken in A Cast Iron Pan

Name: Anhydrous White Sliced Chicken in A Cast Iron Pan
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 500g Shallots; 1 piece ginger; 1 tbsp Soy sauce; 3 tablespoons Cooking Wine; 2 teaspoons salt; 1 teaspoon Sugar

by One cook

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The white sliced chicken is also known as "Bai Zhanji". Yuan Mei in the Qing Dynasty called it the white sliced chicken in "Suiyuan Shidan". , As a feather clan single". In today’s home cooking, there are more than 200 chicken dishes, and the most popular one is to retain the white-cut chicken. The original flavor, the chicken is firm, the chicken skin is crisp, and the chicken bones are not bloody. It is not cooking at all. The ordinary goods are favored by gourmets. Especially the thin layer of fat between the chicken skin and the chicken, not only allows the white chicken to retain the flavour of chicken fat, but it is not too fat to be annoying. As a chicken, the fat and thinness is moderate, and the scale is just right, just like the wise way of being in the world, no wonder you can "eat fresh all over the sky with one trick". In the first month of the new year, a cook invites friends to try this enamel pot of white-cut chicken the taste of.

Ingredients

1 Three Yellow Chicken
500g Shallots
1 piece Ginger
1 tbsp Soy Sauce
3 tablespoons Cooking Wine
2 teaspoons Salt
1 teaspoon Sugar

Anhydrous White Sliced Chicken in A Cast Iron Pan

1. Clean the chicken. Spread a little salt and cooking wine evenly on the surface of the chicken with your hands and let it stand for later use. At the same time, spread the whole shallot on the bottom of the cast iron pot.

Anhydrous White Sliced Chicken in A Cast Iron Pan recipe

2. Put the whole chicken in an enamel pot and spread ginger slices on the chicken.

3. Heat on medium heat for about 2 minutes. If you see smoke coming out, turn to low heat and cover the pot. Put some ice cubes on the pot lid or pour clear water on it, which can strengthen the condensation and internal circulation function inside the enamel pot, and perfectly realize the effect of anhydrous cooking.

4. Simmer on low heat for about 25 minutes, open the lid and poke the chicken thigh with chopsticks until no blood comes out.

5. Turn off the heat and take out the chicken, immerse it in ice water or cold water for 10 minutes (the purpose is to ensure the firmness and taste of the chicken skin), remove it again, drain the surface water of the chicken, cut into large pieces and serve on a plate.

6. In addition, prepare some shallots and minced ginger (the shallots need to be chopped), then add 1 tablespoon of light soy sauce and a small amount of sugar and mix well. At the same time, add the juice after taking out the ingredients from the pot to the dipping sauce and mix well again, an authentic white sliced chicken dipping sauce You're done.

Tips:
1. No need to add water during the whole cooking process.
2. The chicken used is best to choose a tender chicken with a growth period of 3-4 months, and the weight should not exceed two and a half catties. At the same time, friends can also adjust the cooking time appropriately according to the size of the chicken.