White Sliced Chicken Drumsticks

Name: White Sliced Chicken Drumsticks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken thigh; 30g Dried black fungus; 2s Chives; 2 cloves garlic; 1 piece Millet spicy; 1/2 a tree Green onions; 1 piece ginger; 50g Soy sauce; 40g Rice vinegar

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

White sliced chicken is a special dish in Guangdong, with yellow skin and white meat, tender and delicious meat! Today, I launched a white-cut chicken drumstick, super Q bomb, crispy and delicious~

After the white and tender chicken drumsticks are cooked, immediately shower in cold water, and then soak in cold water. The skin is soft and not greasy. After being soaked in garlic vinegar soy sauce, the chicken has absorbed the flavor, and the mouth is cool enough to taste, and a handful of black fungus with a second "scavenger" is really an appetizing and greedy cold dish! "

Ingredients

2 pcs Chicken Thigh
30g Dried Black Fungus
2s Chives
2 cloves Garlic
1 piece Millet Spicy
1/2 a tree Green Onions
1 piece Ginger
50g Soy Sauce
40g Rice Vinegar

White Sliced Chicken Drumsticks

1. Wash the chicken thighs, soak the black fungus in cold water, cut the green onion into sections, and cut the ginger into pieces.

2. Put the chicken thighs, green onion and ginger into a pot of cold water and bring to a boil over medium heat.

3. After the water is boiled, skim the scum. This process needs to continue for about 5 minutes until the constantly emerging scum is skimmed off; cover the lid and simmer on medium heat for 20 minutes.

4. Take the chicken legs out of cold water for 2 minutes, then soak them in cold water until they are taken out before eating. If possible, soak them in ice water, which can make the skin more elastic.

5. The soaked fungus is cooked and fished out; because there is plenty of time, there is no need to overcool the water, just let it cool naturally.

6. The thoroughly dried chicken thighs are wiped off the surface water and chopped into even pieces with a sharp knife, so that each piece has skin, flesh and bones; the knife should be steady and not grind to prevent the bones from being cut at a time.

7. Prepare a deep dish, first clean the black fungus on the bottom, and then put the chicken drumsticks on top.

8. Finely chop the shallots and garlic, and chop the millet into thin circles. Millet is more spicy. The amount can be adjusted according to taste.

9. Mix the sauce with soy sauce and rice vinegar. Because light soy sauce has a salty taste, the amount of salt is added according to the taste.

10. Sprinkle the chopped green onion, garlic and chili evenly on top of the chicken thighs, and then drizzle the sauce to make a refreshing white-cut chicken thigh. After refrigerating, the taste will be better.

Tips:
1. Don't wash chicken skin directly when taking cold water to prevent it from being broken and affecting its appearance.
2. The taste can be varied. For example, you can slowly fry the peppercorns on the chicken thighs after being fried slowly, and it will become peppery and numb; if it is drizzled with chili oil, it will become red oiled chicken drumsticks.
3. The light soy sauce has more vinegar sauce, and the fungus and chicken drumsticks are more delicious if it is soaked in the sauce.