White Sliced Chicken
1.
Cut the garlic into minced pieces, wash the chives and coriander, and cut into minced pieces.
2.
Put it in a bowl and heat it in the microwave for 30 seconds. After the aroma comes out, add a little sugar, add an appropriate amount of fresh shellfish sauce/maggi sauce, drop a drop or two of sesame oil and mix thoroughly.
3.
Handling of chickens: The sale of live poultry is prohibited in downtown Beijing, so the purchased chickens have been killed and subjected to preliminary treatments such as plucking and opening. You only need to wash the chickens and cut off the chicken paws. can.
4.
Add water, aniseed, star anise, scallion, sliced ginger, garlic cloves, and cooking wine in the pot.
5.
Put the chicken in when the water is boiled. It is best to submerge the whole chicken.
6.
After the chicken is boiled under the water, take it out immediately and soak it in ice water for a while. This will make the chicken skin firmer and the water in the chicken will not be easily lost. The chicken will be more smooth after a while.
7.
Then put the chicken back in the pot and cover the pot and cook for 3 minutes (3 minutes refers to the time for the water to boil).
8.
Turn off the heat when the water is boiled, and simmer for 45 minutes, the chicken will become tender and smooth. (Because the chicken produced in this way is not overheated, the moisture is not easy to lose, so the meat is soft and smooth)
9.
When 45 minutes are up, the white-cut chicken will be ready. Don’t worry, there is a little trick, which is to remove the chicken and soak it in ice water for 10 minutes, so that the chicken skin shrinks in cold water. The chicken skin is not only smooth, but also as firm and elastic as the one in the restaurant.
10.
Finally, remove the chicken and drain the whole chicken. Cut the whole chicken into small pieces and put it on the plate. When you eat it, it can be eaten with the seasoning. The taste is very distinctive and the aftertaste is endless.
11.
A white-cut chicken that not only saves time, trouble and gas, but also has a beautiful shape, with yellow skin and white flesh, tender and delicious meat, smooth skin and an unusually delicious taste, which is very popular among the public.
Tips:
The seasonings for white-cut chicken, except for the special raw materials used in a few areas, the types can be varied, mainly due to the different seasoning preparations that have formed a unique taste. The proper combination of seasonings not only has a special aroma, but also can obtain unexpected peculiar smell, which makes the white sliced chicken more popular.
【Nutrition Value】:
Broiler chicken: The chicken of the broiler accounts for about 60% of the body weight, and there is more abundant protein and phosphoric acid, so the nutritional value of the broiler's meat is higher. In addition, there is very little elastic connective tissue in the meat of broilers, so it is easily absorbed by the digestive organs of the human body, which has the effect of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Chinese medicine believes that chicken has the functions of warming the middle energy, replenishing qi, replenishing deficiency and essence, invigorating the spleen and stomach, invigorating blood vessels, and strengthening bones.
[Warm tips from Jingchu]:
It is best for chickens to have never laid eggs, and the weight should be 2.3 to 2.6 catties;
White-cut chicken should not be cooked for too long. If the chicken is heated for 30 minutes, the chicken will be heated for a long time, and the water will be lost.
