White Sliced Chicken (the Most Overlooked Detail)
1.
1. The weight of a free-range chicken should be within 2.5 kg (1.25kg) after dehairing. The meat of this weight range is better, and it is easy to put into the general household pot. 2. It is best to buy a chicken with a dry surface and a clear skin and flesh layer. After pressing it down with your fingers, the meat will immediately return to its original state and is very elastic. You must defrost in advance when buying frozen chicken. Pull the two chicken legs to loosen the bones.
2.
Prepare ice cubes that need to be frozen in advance. For the sake of hygiene, we put a layer of plastic wrap on the ice cubes, and the ice cubes will be in close contact with the chicken. Bottled water can also be refrigerated first. We will use a mixture of ice and water later~
3.
Clean the chicken. If you choose a whole chicken, you have to cut a knife at the chest and shoulders. The purpose is to heat up. Hot water can flow in from this mouth and form a flow with the inside of the breech, so that the chicken body is heated evenly and thoroughly.
4.
The amount of water should be sufficient, add ginger slices and green onion knot, completely over the chicken. With less water, various parts are heated unevenly, and floating objects will stick to the chicken skin. It is best to use a deeper soup pot. Both water volume and heat are relatively concentrated and average. If the capacity of the pot at home is limited, remember to turn the chicken over occasionally.
5.
After the water is boiled, put the chicken in the water vertically for about 5-10 seconds, lift it up for the same time, and repeat the alternating cold and heat three times. This action is called "three lifts and three releases". In order to make the internal and external temperature of the chicken agree, heat it evenly. At this time, the chicken skin forms a firm state, and the chicken can lie down in the pot.
6.
Turn the fire to a low temperature, and the water temperature is suitable: the hot water smokes with very small blisters, commonly known as "shrimp eye water". The water can't boil, and you can turn over slightly in the middle.
7.
The half chicken is immersed for 35 minutes, and the whole chicken is about 45 minutes. If it is difficult to accept the bone band red, you can soak for 5 minutes. I picked it up for a while, about 30 seconds. The chicken skin and chicken shrink quickly and become smooth and firm under the sudden cold. A transparent jelly-like jelly is formed between the skin and the flesh.
8.
Brush the surface of the chicken skin with a thin layer of oil and rub it with gloves. To prevent the chicken skin from cracking, this is the secret that the chicken in the shop is always shiny and clean. You can choose cooked peanut oil. If not, vegetable oil with a light taste is also okay. But I don’t recommend using sesame oil, because it has a strong fragrance and the whole chicken will completely cover the true taste of the chicken. 🥢
To judge whether it is raw or cooked, you can use chopsticks to poke the thicker part of the inside of the chicken leg to see if there is any blood flowing out.
9.
Cut the shallots and shallots into small particles, and ginger can be processed in several ways.
The first is to cut thin slices first, then cut into silk, and finally finely chop and chop into puree.
The second is to cut the ginger into small pieces longitudinally, pat loosely and chop into puree.
The third is a simple and rude method, using tools to directly grind into pieces~. There are not too many places to eat the hand-chopped ginger paste, so we shouldn’t be too general to make it for ourselves, and be kind to ourselves.
10.
Prepare the ginger spring onion and the chopped red onion. Belgium 2:2:1 with ginger, green onion and red onion. Many small partners only use ginger and spring onions to make ginger and shallots, but the red onions will make the whole aroma richer. In addition to the red onion, there are 1/2 teaspoon chicken powder and 1/2 teaspoon salt. Who said the taste of the restaurant can't be copied and pasted? Just take it home so easily~
11.
Heat the pan with cold oil, heat it until the oil starts to smoke, pour it into the minced ginger onion, and mix well. Peanut oil is the first one here, it's really fragrant~. The oil temperature is relatively high, so be careful of your delicate little hands and don’t burn them. If you have children at home, you must persuade you to leave first~
Congratulations on mentioning the fine ginger scallion that can be served with three bowls of rice~
12.
The last step is to chop the chicken. After it is cool, chop it so that the flesh is not easy to break.
13.
Different cutting methods have a little difference in order. Don't get too entangled in the size and shape of the chicken nuggets at first. The skill of making sharp cuts and neatly arranging plates is a skill that has been practiced through hundreds of thousands of hands-offs. If you do it more often, you will naturally be proficient and agile ~ pay attention to safety when cutting. If you have strong arms at home, you might as well borrow them at this time.
14.
Fresh skin and tender meat~
15.
The highest specifications of white-cut chicken are: the skin is crisp, the meat is tender, the meat must be completely broken, and the bones are red. The heat is accurate, and the meat that comes out is more tender and smooth, and it will not change because of overcooked meat.
*For the sake of safety and eating habits, the home version can appropriately extend the cooking time a little bit.
16.
I like to offer three bowls of pureed ginger and green onion without pears with white rice~
Tips:
1. Ice cubes need to be prepared in advance.
2. If the whole chicken is made, cut a knife on the chest and shoulders.
3. During the chicken soaking process, the water is kept in a non-boiling state.
4. Prepare ginger spring onion and red onion chopped. The ratio of ginger, green onion and red onion is. 2:2:1
5. After the ice water is over, brush the chicken skin with a thin layer of oil.
6. After the chicken is cool, cut into pieces.
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