Shanghai White Chicken
By VicentaLakin
White-cut chicken skins are smooth, fresh and fresh, and cold and hot. To taste good white-cut chickens, it is the variety of chickens that determines everything. It is a live-killed chicken, which is so big that it cannot follow the normal practice of white-cut chickens, and it does not affect the taste of the chickens if they are prepared for ice water, cooked and dipped into ice water for a moment。
Recipe Recommendations
- chicken 1200g
- shallots 5g
- sesame oil appropriate amount
- garlic 5g
- Jiang 10g
- fresh soy sauce appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Shanghai White Chicken
1
Leach and dry water
2
The onion knots, the ginger slices
3
Let's get the chicken out of the water and get it cleaned up
4
Then put the chicken in the soup pot and pour it into the water. Wine
5
Cover the fire and turn it into a little fire
6
Cooked chickens to get into prepared ice water and wait for them to cool. Twilight
7
Prepare the perfume
8
Bring the cool chickens up and dry them up
9
Prepare onions, garlic and ginger
10
Put the onions in the bowl and add sauce
11
A little more perfume
12
Let's go to the table