Chicken
By VicentaLakin
Unlike the roasted chicken, today it's salted, halogenated, then bubbled, then roasted. The roasted chicken tastes thicker, the meat is less elastic and more intuitive。
Recipe Recommendations
- spring chicken in 1
- onion appropriate amount
- Jiang 1 block
- octagonal the 4
- geranyl 5 pieces
- tangerine peel 1 block
- pepper 5 capsules
- shisanxiang appropriate amount
- salt appropriate amount
- cooking wine 2 tablespoons
- white sugar a little
- soy sauce appropriate amount
- soy sauce appropriate amount
- honey a little
- edible oil a little
- salty and fresh
- roast
- several hours
- simple
Steps for Chicken
1
Prepare the raw materials。
2
The chicks are treated clean, salted, wine, onions, and a ginger-sniffed massage is prepared for more than four hours。
3
Picked chicks in a boiler, 30 or 40 seconds。
4
Two minutes in the cold。
5
Two large spoons of fresh water, two large spoons of raw white sugar, one large spoon of salt, eight horns, fragrances, peppers, wine, onions, ginger, chickens ready to boil, and a half an hour of a little fire stew。
6
Just cool down and freeze in the fridge for over eight hours。
7
Make a good chicken roasted online drying。
8
Brushed honey and edible oil juice。
9
The oven is preheated at 200 degrees and placed in a halogenated whole chicken for 15 minutes in the middle。Chicken Make Tips
1. Cold water immersion is designed to tighten and make chicken skins more resilient。