White pheasant

By VicentaLakin

White pheasant
White pheasant is a popular home dish. There are three main points to making a white pheasant: the first is choosing a chicken, the second is cooking a chicken, and the third is cooking. The selected chicken is either a small-bone farmer or a three-chick chicken, with no use for feed and a large-bone chicken; the cooking of the chicken requires a slow boiling and immersion of up to 80 per cent; and garlic, ginger and raw preparation for cooking. The method of making white chickens is particularly simple, with the greatest characteristic being that the chickens are freshly cooked and the original taste is maintained without ingredients. The colored whites are softly yellow, they taste softly, they taste beautifully, and they smell fragrance. It's delicious, it's delicious, but it's very special。

Recipe Recommendations

  • sanhuang chicken a
  • chives appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount

Steps for White pheasant

  • Make White pheasant step 0
    1
    MAJOR: Three yellow chickens with one by-product: onions, ginger, garlic sauce: raw smoke, perfume
  • Make White pheasant step 1
    2
    Three yellow chickens one by one, clean out the inside, remove the chicken claws, dry the water, put a thin layer of peanut oil on the table, pour enough water into the boiler, cut the onions, and put half a slice of the ginger in the water
  • Make White pheasant step 2
    3
    Put the three yellow chickens in the water, cover the pan, and then turn the water into shrimp eye fire
  • Make White pheasant step 3
    4
    A boiled chicken will immediately be immersed in ice water for 10 minutes, so that it can be dried with a fragrance on the skin of the chicken; garlic, onions, ginger silk, raw smoke, perfume mixed into juice
  • White pheasant Make Tips

    1. Ensure the water used to boil the chicken covers the whole bird and boil for 10 minutes; after turning off the heat, let it sit for another 20 minutes, then remove it immediately and place it in ice water to chill for 10-15 minutes. This method makes the chicken extremely tender and juicy. 2. The dipping sauce can be adjusted freely according to personal taste.