#trust之美#湛江沙姜鸡# Meat Kitchen
1.
Ingredients display: 1 fresh chicken (try to buy fresh and good chicken, the better the chicken is cooked, the better it is, not too big), 5 green onions, 3 small ginger, 3 garlic, 1 ginger, red onion 5, 10 grams of light soy sauce, 10 grams of sesame oil, 5 grams of salt.
2.
Ingredients: sliced ginger, minced sand ginger, sliced red onion and set aside.
3.
Here is how the chicken is done: First, wash the chicken to remove the internal organs and buttocks (don't remove the head) and stuff the chicken feet into the belly.
4.
Boil a pot of boiling water. Put a few slices of ginger in the water. Peel the ginger and pat and put it in. The garlic is also patted, and the green onion leaves just now are added and cooked together. After the water is boiled, turn off the fire, keep the water surface from boiling, and put the chicken head into the pot with your hands.
5.
Put the chicken in the pot and blanch it for 3-5 seconds, then lift it up and stop for a few seconds, then put it in the chicken and blanch it again for 3-5 seconds. Repeat this action 3-4 times, until the chicken skin is basically cooked (this action is to keep the temperature inside and outside the abdominal cavity consistent, pay attention to not too long each time).
6.
After repeating several times, boil the water and turn off the heat, and immediately add the chicken (the water must pass through the chicken.) Cover the pot and soak for 10 minutes.
7.
After soaking for 10 minutes, soak the chicken in ice water to cool thoroughly.
8.
Bring the water in the pot to a boil again, turn off the heat, add the chicken that has been soaked in ice cubes for 10 minutes, cover the pot and soak for another 10 minutes.
9.
Repeat the soaking action 3 times, that is, to boil the water 3 times. For the third time, insert the chopsticks into the thickest part of the chicken thigh and pull it out. If there is no blood flowing out of the hole, it can be taken out.
10.
When fishing out, you can use chopsticks to catch the chicken wings. After removing it, put it in ice water again (this is the third time to put it in ice water), this time it will take a longer time to soak, and it must be soaked thoroughly. If the water becomes hot in the middle, remember to change the ice water frequently.
11.
After soaking the chicken, use a kitchen paper towel to soak up the water on the surface of the chicken, apply sesame oil evenly on the surface of the chicken, and then cut it into pieces.
12.
Clean up the pan and heat the oil.
13.
Add sand ginger and shallots and sauté until fragrant.
14.
Add light soy sauce and season with salt.
15.
Pour the sauteed ginger sauce on the chicken, and the sauce will squeak on the chicken, and a scent of ginger will blow over your face. Make people move their index fingers, and just like that, a piece of Shajiang Chicken is completed, and it's ready to be eaten! ! !
Tips:
This time I used the three-soak and three-ice method. After the finished product is finished, the skin is refreshing, the meat is tender, the bones are smelly, and the last sand ginger should be sauteed, and the hot oil is poured on the surface of the chicken. You can try it! !
