I am an authentic northerner and am used to heavy food. Cooking Cantonese food is really a duck on the shelves. Haha, the focus is on participation. It just happens that I will also learn some knowledge of Cantonese cuisine to make up for this lesson.
Wenchang chicken is one of the four famous dishes in Hainan. The biggest feature of Wenchang chicken is its simple preparation and delicious taste. Lift it a few times, boil it, and stew it will be served. The skin is crispy and the meat is tender and will break into the mouth with a poke. It smells fragrant and smooth. When paired with secret ingredients, it has to be said to be delicious in the world. If you can't buy Wenchang chicken in Beijing, use Sanhuang chicken to copy it...
Wenchang chicken
By BurniceKunde
Recipe Recommendations
- sanhuang chicken in 1
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- pepper 2g
- salt 2g
- MSG 2g
- edible oil appropriate amount
- geranyl 2 tablets
- cooking wine 1 tablespoon
Steps for Wenchang chicken
1
Remove the internal organs of the Sanhuang chicken and wash it, soak in clear water for 1 hour, and soak in the end of bleeding.
2
Add water to the pan and add onions, ginger, garlic and cooking wine and fragrant leaves.
3
The fire boiled.
4
To put the whole chicken into the pot, boiling water will burn the chicken's entire body.
5
Then lift it up and drain the water out of the chicken,
6
Put it into the pan and blanch it, repeat seven or eight times. This is an important step in making the skin crispy and the meat tender.
7
Reduce heat and cook until 10 minutes.
8
Turn off heat and simmer for 10 minutes.
9
Chop the onions, ginger and garlic and add salt, pepper, powder and MSG.
10
Put oil in a frying pan and heat it up.
11
Pour the hot oil on the onion, ginger and garlic sauce to burst out.
12
Put the stewed chicken in cold water to cool it. Cut the sections and load them on the plate.Wenchang chicken Make Tips
There are three key steps to make Wenchang chicken have crispy skin and tender meat. 1 Seven or eight scalping times is important to shape the chicken. 2 Cook for 10 minutes and simmer for 10 minutes. 3 The stewed chicken is boiled with cold water to make the chicken more crispy and tender.