White pheasant

By VicentaLakin

White pheasant
White-cut chickens of raw origin, smooth skin, fresh and fresh, in the water. When boiled and immersed, removing the extra fat is really delicious `a healthy diet, which is one of the favorite chickens of our family. Having consulted a great deal of information, a comprehensive summary of the best practices can be found at the hotel level with several key steps in hand。

Recipe Recommendations

  • sanhuang chicken 750 grams
  • Jiang appropriate amount
  • onion appropriate amount
  • ice water large number
  • sesame oil appropriate amount
  • pepper appropriate amount
  • soy sauce appropriate amount

Steps for White pheasant

  • Make White pheasant step 0
    1
    Clean up the chicken, go to the ass, clean up the inside of the chicken. Cut the onions into onions and onions。
  • Make White pheasant step 1
    2
    Burn a big pot of water with ginger and onions。
  • Make White pheasant step 2
    3
    Put another piece of onion and ginger chips into the belly of the trichon。
  • Make White pheasant step 3
    4
    When the pot opens, turn off the fire and put it into the three yellow chickens so that the chickens are fully immersed in the open water。
  • Make White pheasant step 4
    5
    Cover the pan cap 5-8 minutes。
  • Make White pheasant step 5
    6
    An additional large basin will pour frozen ice and water into the basin。
  • Make White pheasant step 6
    7
    After five to eight minutes of incubation, the chicken was taken out and immediately released into the ice water. After the chicken is cooled, it will be immersed in open water for 5-8 minutes. This ice-fire baptism is repeated at least three or five times. The chicken happens to be in an eight-point state, when it's the tenderest。
  • Make White pheasant step 7
    8
    The young white pheasant chicken is ready, so we just have to cut it right to the bone. Watch that every piece has to have chicken skin to keep it unique。
  • Make White pheasant step 8
    9
    It's not over yet. The sauce is important! When the boiler is hot, the oil mixed with edible oil will be turned into a small fire and the onions and peppers will explode。
  • Make White pheasant step 9
    10
    Putting onion oil into a small bowl and adding a few raw smokes is the most special juice of white-cutting chickens。

    • White pheasant Make Tips

    First, select the chicken; second, cook the chicken; third, season it. 1. Choose a Three-Yellow chicken or a young spring chicken (weighing approximately 0.6–1.2 kg is best). It is best to choose one around 750 grams; this makes it easier to cook, and the meat is also very tender. 2. Do not cook the chicken over an open flame. It requires immersion in hot water, followed by cooling in ice water; repeat this several times to maintain the freshness and tenderness of the chicken meat and the crispness of the skin. 3. Seasonings are also crucial. Common flavorings include scallion oil, mashed garlic with cilantro, mashed ginger, scallion, and garlic, and spicy chili oil, which can be adjusted according to personal taste. However, I think that scallion oil flavor, without special spices or other seasonings, uses the simplest ingredients to best highlight the chicken's original flavor! 4. Be careful not to cut your hand when chopping the chicken!

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