by I am a happy pig
1. Prepare a pot of ice water, I use filtered water that can be drunk. Put it in the refrigerator for about 2 hours,
2. Prepare the seasoning for stuffed chicken.
3. When the chicken was bought back, the hair had faded and the internal organs were also processed. My husband quickly took the chicken butt and the chicken feet. Just clean it.
4. Put the green onion, ginger slices, cinnamon bark, star anise, pepper, and Angelica dahurica in the seasoning into the pot, and add a tablespoon of salt.
5. Add a little rice wine.
6. Tie a string on the chicken legs in advance. After the water in the pot is boiling, soak the chicken in the water for 5 seconds and then lift it up.
7. I scooped up a spoonful of hot water and poured it into the chicken cavity. In fact, my one is a bit redundant, because after the chicken butt is cut off, the hot water can directly enter the chicken sugar.
8. Then submerge the chicken in the pot for 5 seconds. Lift up and fill with hot water again, 7 times. Later, I found out that this was purely mechanical, it was superfluous and blanched. After I cut the chicken, it was fully cooked and there was no tender red juice.
9. Cover the pot and turn off the heat for 15 minutes. Use chopsticks to check whether the chicken is mature.
10. Transfer the stuffed chicken to ice water, soak for 15 minutes, and remove the cuts. I cut it so ugly, a chicken can be seen on the plate.
1. The pot for stuffed chicken and the pot for ice chicken should be deeper to ensure that all the chicken can be immersed.
2. I forgot to dipped the chicken ingredients. The oily pepper and chives I used, the oily pepper contains salt, sugar, a little cinnamon, two star anises, and oil.
3. The white cut chicken I made shouldn't be scalded so many times because I don't have a chicken butt. This can be regarded as an experience.
4. White striped chicken is the general term for the processed chicken without hair. I don't know what kind of chicken I made. It is best to make free-range chicken, or three-yellow chicken.