Xingyue Private Kitchen-white Chicken

Name: Xingyue Private Kitchen-white Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Native chicken; 100g Dried vetch noodles; Some Chives; Some Green onions; Some ginger; Some Seasonal Chili; Some salt; Some Sugar; Some Chicken Essence; Some Soy sauce; Some Red oil chili; Some sesame oil; Some Vinegar; Some Minced pepper

by Li Xingyue

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish requires that the main ingredient must be cooked with freshly slaughtered local chicken whose weight is less than 2000 grams within half a day, so that the quality of the dish can be guaranteed. If you use frozen ingredients in the supermarket, then I advise you not to do it. What I want to cook is not bad. "

Xingyue Private Kitchen-white Chicken

1. First, use boiled water to swell the dried vetch noodles.

Xingyue Private Kitchen-white Chicken recipe

2. Use only a small half for each fresh chicken, slice old ginger and cut green onion into sections.

3. Boil the water over a high fire to open up the salt, and then add the chicken and ginger spring onions. Turn the chicken in the middle of cooking for 15 minutes. Skim the floating end.

4. During cooking, finely chop the ginger and fresh peppers.

5. After 15 minutes, turn off the heat and cover the pot and keep it stuffy for about 15 minutes, and the chicken soup will be cool. Here I want to focus on explaining the reasons. Because it is made of half a chicken, one is to ensure that the appearance of the dishes is more beautiful. The second is to ensure the tenderness of the meat. The chicken cooked in 15 minutes is not yet fully cooked. The third is to add more flavor to the dishes.

6. Remove the stuffy chicken and let the water dry. Let it cool a little and cut the skin after shrinking.

7. Here I would like to recommend a practical tool for cooking. With this chopping, the minced meat will not splash and make the room full of blood, and the dishes will be uniform in size. Especially for a girl who has no strength like me. It’s this plastic hammer that sells building materials.

8. Put the soaked vixen powder directly on the bottom of the dish,

9. Then pile the sliced chicken pieces on the surface of the vetch noodles.

10. Now let's make the last process seasoning. Combine minced ginger and chili in red oil. Fresh chili, chicken essence, pepper, salt, light soy sauce, sugar. The vinegar "specially specify 1--2 drops of fat used to enhance the flavor" is mixed and added to the chicken broth. Heat about 10 grams of oil in a pot on high heat, add chives and stir fry. Sprinkle directly on the surface of the condiment.

11. After all the steps are completed, pour the condiments on the surface of the dish and it is ready to be eaten. If conditions permit, the best effect is to eat after 5 minutes.