It's a white pheasant
By VicentaLakin
Hello, I'm a meat cook! I've brought you a raisin today -- a secret white pheasant chicken! A white pheasant chicken with a smooth, light and beautiful skin. It's the first dish in a lot of big buildings, but it's not easy, it's complicated. It's a rare day for my father to make a secret chicken with a white cutter
Recipe Recommendations
- fresh chicken in 1
- onion of 5
- sand ginger of 3
- garlic of 3
- Jiang 1 block
- peanut oil appropriate amount
Steps for It's a white pheasant
1
an introduction to the food: 1 fresh chicken (as fresh as good as possible, the better chicken is cooked, not too big, 750g-1000g weight), 5 onions, 3 onions, 3 garlic, 1 ginger。
2
Ginger onion dish handling: onion cut flowers。
3
Ginger casserole processing: 1 screech。
4
Ginger onion dish handling: 1 garlic cutter, 2 ginger cutter spare. Ginger onions are made: ginger onions, sand onions, ginger onions, garlic in a bowl, hot oil in the pot and a ginger onions made. The chicken can eat on this ginger onion. It smells better
5
The chicken approach is described below: first, the chicken is washed clean and the buttocks are removed (not the head) and the chicken feet are stuffed into the stomach。
6
Burn a pot of water, put a few gingers in the water, sarges go to the skin and put it in, and garlic is also taken, and the onion part is just put in together. When the water turns off, turn the fire down. Just keep the surface of the water and put the chicken in the pot with your hands。
7
The chicken is burned in the pan for three to five seconds, and then again for three to five seconds. This action is repeated 3-4 times until the skin of the chicken is substantially hot (this action is to keep the temperature inside and outside the abdominal cavity consistent, and to keep it in mind that each burn should not take too long)。
8
On several occasions, when the water is boiled and the fire is shut, it is immediately put into the chicken (water must pass the chicken)。
9
Take the chicken out of the water and cool it down。
10
The water in the pot was turned off once again, and the chicken, which had just been immersed in ice for 10 minutes, was immersed in the pan for 10 minutes。
11
Repeated immersion three times, i.e. three times running water. For the third time, chopsticks were inserted at the end of the chicken's thigh and then pulled out, if there was no blood in the mouth。
12
It can be found with chopsticks on the wings. Once recovered, they are released into the ice water (this time for the third time) and this time they have to be immersed for a longer time. If the water gets hotter in the middle, remember to change ice。
13
When the chicken is soaked, the kitchen paper towels are used to drain the water from the surface of the chicken and the slices can be eaten. It tastes better! I hope you like itIt's a white pheasant Make Tips
It's the way white pheasant three in three ice. When the product's ready, it's hot, and it smells good