White chicken

By VicentaLakin

White chicken
White-cut chicken skins are smooth, fresh and fresh, and one of the cold foods that we must have at our dinner. Children in their homes tend to like chicken, but most of the chicken is hormonal, and it is best to eat less. It's much more reassuring to buy a child chicken, so it's good to eat a white chicken, so it's comforting for the child to eat and improve his health. Hey. This time, my white pheasant chicken's free of the heavy incubation, has a roasted whole chicken over the ice water, has a skin-covered, straight into the fridge

Recipe Recommendations

  • spring chicken a
  • Jiang appropriate amount
  • cooking wine appropriate amount
  • chili one
  • pretzel appropriate amount
  • onion appropriate amount
  • chopped pepper appropriate amount
  • soy sauce appropriate amount
  • balsamic vinegar appropriate amount
  • sesame oil appropriate amount
  • minced garlic appropriate amount

Steps for White chicken

  • Make White chicken step 0
    1
    Prepare the food
  • Make White chicken step 1
    2
    A proper amount of water is added to the pot, and when the water is burned, an appropriate amount of ginger, pepper and wine is added. Another minute or so
  • Make White chicken step 2
    3
    Put it in a clean chicken
  • Make White chicken step 3
    4
    Burn it for about eight minutes
  • Make White chicken step 4
    5
    Put the roasted whole chicken in the cold water immediately
  • Make White chicken step 5
    6
    Cooled whole chicken rinsed with dry moisture, wrapped it tight with protective film, and put it in the freezer for about an hour
  • Make White chicken step 6
    7
    Cut the chickens, fix the food you like, and enjoy it

    • White chicken Make Tips

    1. The size of the chicken determines the cooking time. The one I bought was about 700g, and boiling for about 8 minutes is sufficient. 2. Use ice water made from boiled water. Put the cooked whole chicken in for about ten seconds, then remove it once the temperature drops. 3. Wrap in plastic wrap and put it in the refrigerator. Refrigerating makes the skin and meat firmer and also locks in the moisture of the chicken. 4. Season according to your preference. My ingredients include (scallions, chopped chili, light soy sauce, aromatic vinegar, sesame oil, minced garlic), but it can also be eaten directly dipped in salt and pepper. 5. The water in the pot should ideally be enough to completely submerge the whole chicken.

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