white pheasant

Recipe Recommendations

• local chicken one
• onion appropriate amount
• Jiang appropriate amount
• pepper appropriate amount
• pepper appropriate amount
• chicken essence appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• sesame oil appropriate amount
• peanut oil appropriate amount

• salty and fresh
• cook
• three-quarters of an hour
• ordinary

Steps for white pheasant

1

Add water to the chicken body in the pan, add ginger slices and onion knots, turn on high heat and cook until the shrimp eyes are water (that is, the state before the water boils), turn off the heat to the minimum, and let the chicken slowly soak and cook. Turn the chicken body slightly halfway to heat it evenly. After about half an hour, use chopsticks to poke it into the thickest part of the chicken leg meat if there is no blood seeps out and remove it;

2

Prepare two bowls of seasonings: 1. Cut the green onion leaves into fine sand, chop the ginger, and add salt, chicken essence and pepper;2. Chop the green onion and pepper into fine pieces, chop the ginger, and add salt and chicken essence.

3

Remove the chicken and put it in ice water for 5 minutes, remove it, drain the water, and let cool naturally;A. Put the oil (peanut oil) in the hot pan, cook until 80% to 90% heat, add the seasoning 1, and then add the soy sauce and chicken soup;B. Add the soy sauce, sesame oil and chicken soup directly to the seasoning 2.

4

Finally, cut the chicken.

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