Five fingers for a white pheasant
By VicentaLakin
The Chinese say that chicken-free is not a feast, and the chicken plays a very important role on the Chinese table. The chicken tastes good and nutritious. The Guangdong people like white cut chicken, the chicken is sweet, and the skin is smooth. Those who love the original taste certainly love this. It's not complicated to make a pheasant chicken, but to soak the chicken in a water bubble made from a pheasant, the chicken smells like a non-heavy pecan, doesn't cover up the smell of meat, and it's delicious without the sauce。
Recipe Recommendations
- local chicken 2500 grams
- five-fingered peach 1 bowl
- shallots 10 grams
- Jiang 20 grams
- coriander 10 grams
- salt 2 spoons
- wine 3 spoons
- soy sauce 2 spoons
- sesame oil 1 spoon
Steps for Five fingers for a white pheasant
1
Materials
2
The chicken's all salted up, the wine's ready
3
Five-finger peaches boiled for about 40 minutes with the right amount of water
4
Ginger, onions, salt, wine
5
The fire is turned into a small fire, and the chicken is immersed in the water for about a minute, picked up and hanged in the air for about three minutes
6
Put the chicken back in the pot. Five fingers of peach water immersed in the chicken for 25 minutes in a boiling state
7
Open the cap, let the chicken go into the soup and cool the fridge for about two hours
8
Slice the sauce, soy sauce, two spoons of chrysanthemum chicken soup, onions, fragrances, ginger mush for some chicken