Pelican chicken
By VicentaLakin
Recipe Recommendations
- tender chicken in 1
- pepper one
- onion half a
- scallion white Subparagraph 1
- Jiang 1 large piece
- millet pepper of 3
- shallots 2 they have given
- coriander 1
- dried chili of 5
- green pepper 1 handful
- Zamonghua 1 handful
- ice appropriate amount
- soy sauce 30g
- flax oil 50g
- salt appropriate amount
- white sesame appropriate amount
Steps for Pelican chicken
1
The ginger chips are divided into two pieces with onions, one into the belly of the chicken, one into the pot. Put enough water in the pot and burn the fire。
2
Soak the chicken in boiling water so that the water is not even chicken. After reburning, cooking continued in the fire for about 10 minutes, during which the chicken was carefully flipped to ensure heated parity. Turn off the fire, put the chicken in the soup for about 15 minutes. Plugged into the legs and chests of the chicken with chopsticks, so that no blood would see out。
3
Take the chicken out and immerse it in the water basin with ice. When completely immersed, the chicken with the chest, wings and legs is torn into strips, and the chicken stand can come back to the pot and cook soup for its use。
4
Dry peppers and green peppers are put together in the masts, and the scents are broken。
5
In the small pot, 50 ml of smelt oil is poured into it, and the small fire heats up to a tiny amount of smoke, and it is injected into the crumbs, the dry spics and the Zammons, so as to sow the fragrances, filter the pure oils, and leave a few green peppers and Zammons in reserve。
6
Sewing salad bowls and filling them with open chicken strips, salt, raw smoke, onions, onions, small pepper shreds, fragrances, fragrance peppers and plastered plasters, with a proper amount of salt and mosaic, and then mixing them, and covering them with a film, which will be in the freezer for about half an hour. You can eat from the load。Pelican chicken Make Tips
One, chickens try to pick a smaller trichon. If it's ice, it's better to put room temperature back. Spreading of chicken thighs, wings, and knives to facilitate the full heating of the fleshy parts. Simmering in ice water makes the chicken skin thin. The chicken can be made without the whole chicken and with the chicken thighs. If there is bottled pepper oil on hand, it can be used directly and some oiled plazamones will eventually suffice。