Pelican chicken
By VicentaLakin
Sichuan pepper oil is dripping in the sauce, and cooking chickens are the practice in Guangdong, and the combination of the two is not fragrance. Chickens are soft, leathery, spicy。
Recipe Recommendations
- whole chicken in 1
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- hot water 1 barrel
- cold water 1 barrel
- blending oil small amount
- salt small amount
- soy sauce small amount
- pepper oil small amount
- original
- quick-boiled
- half an hour
- ordinary
Steps for Pelican chicken
1
White pheasant chickens make one, with ginger skin, onions and water in the pot. Freezing water with ice bags. 2. The chicken tummy fills with ginger chips and onions, and inserts chicken claws into the tummy. 3. The whole chicken has hot water and ice water. For the first time, the hot water had to be colored and compacted, and it had to be immersed in ice water to cool down. Repeat. 4. The mid-to-medium fire does not roll, and the whole chicken is immersed for 25 minutes. 5. The whole chicken is removed and re-entered into ice water to cool down, leaching and cutting the chicken plate。
2
Snacks are made of ginger, garlic, green onions, which are made with less salt, oil, drops of raw and pepper oil。
3
Enjoy