Shangjiang Chicken
By VicentaLakin
Hello, I'm the meat cook! I've brought you a raisin today -- the shifu chicken of the Chaijiang! The shifu of the chicken is smooth and fresh. It's the first dish in a lot of big restaurants, but it's not easy, it's more complicated. But what's a lot of food if you get a good, decent chicken? I'll tell you today how the chef cooks cook the secret to eating chicken. Look carefully
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Steps for Shangjiang Chicken
1
Food display: 1 fresh chicken (to buy as much fresh as possible, the better chicken to cook, not too big), 5 onions, 3 onions, 3 onion, 1 onion, 5 onions, 10 grams of raw, 10 grams of sesame oil, 5 grams of salt。
2
Treatment of food products: ginger slices, sand cutters, red onion head cutters。
3
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。
4
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。
5
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)。
6
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)。
7
Take the chicken out of the water and cool it down。
8
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。
9
Repeated immersion three times, i.e. three times running water. For the third time, chopsticks were inserted in the thickest part of the thigh of the chicken and could be extracted without blood from the mouth。
10
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。
11
A well immersed chicken, drained water from the surface of the chicken with a kitchen paper towel, and cut a plate with sesame oil on the surface of the chicken。
12
Clean the boiler。
13
Join the sag and the onions。
14
Add raw, salty。
15
Screeching on the chickens with screeching sauce, a screeching smell of ginger. Let's goShangjiang Chicken Make Tips
This time, it's three ice baths. When the finished product is ready, the skin is hot, the bones smell, and the last screech is gonna blow up and the hot oil pours into the surface of the chicken. Let's try