Zhanjiang White Sliced Chicken

Zhanjiang White Sliced Chicken

1. Take the chicken to the market and kill it! (To make authentic white-cut chicken, it must be killed! The capon must go from the ground! The older the chicken, the more fragrant it is!)

2. Start the pot and put the amount of water just over the chicken! Boil!

3. Put the chicken out of the pot after the water boils!

4. After the lid is boiled over high heat, turn to medium heat and remove the lid!

5. Use chopsticks to pour the water out of the chicken belly after cooking on medium heat for one minute! (In order to cook the whole body at the same time)

6. After pouring out the belly water, immediately rinse with tap water (ice blisters are best) so that the skin is more crispy!

7. Put it in and continue to turn off the heat and soak for about eight to ten minutes!

8. Continue to repeat step 5.6 to pour belly water and super cold river! (This is the key to crispy chicken)

9. Then continue to soak in a small fire! Until the skin of the chicken thigh separates (the finger pressure has bubbles) or the chicken thigh is cooked without blood and water with chopsticks!

10. After the chicken is cooked, turn off the heat and cover the lid and soak for another ten minutes! (The key to chicken fragrance)

11. Pick up the chicken! Load up!

12. Scald the chopping board with boiling water and chop the chicken! (The knife must be sharp and cut decisively across the board)

13. Load it up, serve!

14. Put water, soy sauce, oil, white sugar, and in a bowl.

15. Heat a pan and add authentic peanut oil.

16. The oil is 80% hot and pour the sauce.

17. Add raw sand ginger (scientific name: Chanel, this is the standard for white-cut chicken), coriander and chives. Cook slightly. Bowl.

18. Pick up the fragrant chicken nuggets and dip them in the fragrant sauce to eat! It's so delicious!

Tips:

1. The degree of cooked white-cut chicken is that the chicken is fully cooked and the bones are slightly red.
2. It is best to choose a large capon from the farm. Feed chicken can't make good taste.
3. Pour out the water from the chicken belly repeatedly during the cooking process.
4. It is very important to cook boiled chicken. Most of the time, it is immersed in a small fire.