White pheasant

By VicentaLakin

White pheasant
Guangdong people like chickens, they're famous all over the country. In Guangdong, there is the term “never chickens, not dinners” and the position of chickens at the table of Cantonese people. White-cut chickens, also known as white-cut chickens, are the most common of the chickens in the cuisine, and can be seen from the winehouses to the houses of ordinary people. Among them, Chaijiang Baekchi chickens are known as Hong Kong. It looks like a simple white pheasant, but the level of production is not simple, and the taste of white pheasant chickens is inextricably linked to the flames of immersed chickens, in addition to choosing their species。

Recipe Recommendations

  • Zhanjiang chicken a
  • sand ginger appropriate amount
  • coriander appropriate amount
  • soy sauce appropriate amount
  • peanut oil appropriate amount

Steps for White pheasant

  • 1
    chickens are purchased and cleaned, and their claws are stuck in their stomachs, as shown in the figure, in case they are raised during the cooking process. chicken wings are the same. when you buy it, you choose about 1,000 g, so it's easy to cook, and the meat is very tender. when cleaning the internal organs of chickens, care is taken to clean them completely, such as chicken lungs。
  • 2
    Cook the pot on the fire, add water, burn the fire, lift the chicken head with your hand, incinerate the chicken body in the water, and in three seconds, make sure that the wings and the chicken claws are organized with your hands, again immersed in the water, so that the temperature of the chicken inside and outside the abdominal cavity is consistent, and that the temperature is not too long. The whole chicken is then immersed in a boiler, covered with a lid, so that the water must be free of the whole chicken body and immersed in 20-30 minutes. It can also be boiled for 15 minutes with shrimp eyes。
  • 3
    Cooked chickens are immediately immersed in cold water, which, if it is to work better, can be immersed in cold water, which can be immersed in the chickens in 10 minutes. The chicken is then dryed and the water on the skin of the chicken can be wiped clean with towels. In fact, whether it's cold water or ice, it's mainly the effect of skin-sliding. If you don't, you can put it in the plate and cool it. I'm a good-looking guy。
  • 4
    Cut the pieces, set the dishes
  • 5
    And the chicken cut
  • 6
    You put a ginger paste in the bowl, you pour soy sauce and then you pour peanut oil. That's a good one. In that order, when it comes to soy sauce, the surface of the chicken is first covered with peanut oil, which is delicious。
  • 7
    It's not gonna taste like that. I also like the cilantro。

    • White pheasant Make Tips

    A warm reminder: 1. When cooking chickens with water in the pot, do not put any sauce on them. A white chicken eats chicken sauce that tastes like original juice, and does not eat it quickly and then cook it. The chickens are made not white, but gray, and they shrink severely. Shrimp eye water refers to the very small turn of fire after the fire has boiled the water in the pot, where only very small bubbles appear. Bubbles are the size of shrimp eyes, and this water boils chickens with a delicate feeling of slowly immersing. 3. To cut the chicken into a balanced cut, if you want to make the chicken look better, you can also dry it with a sesame oil on the outside of the chicken, so that the whole chicken looks more fertilized and the colour is yellower. There's a lot of people who like ginger. Chon does the following: Chon goes to the skin, cut to shreds with a knife, a machine is available, and can be used to stir it up, so that it will be more delicate, put in a bowl, pour hot oil, add salt, and put flowers in it. It's all adjusted to personal preferences

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