White pheasant
By VicentaLakin
It's a ginger-flavored white pheasant。
Recipe Recommendations
- chicken in 1
- sand ginger powder
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
Steps for White pheasant
1
With about 40 grams of salted chicken powder, a chicken is evenly plastered, and it tastes better to be salted for the night. A chicken is half-opened, cooked easily and cleans up the internal blood。
2
A fire, with chicken in open water, boiled, filtration at the end with a filter, a small fire, and a lid for 15 minutes. Turn it off, 15 minutes。
3
When the time comes, chopsticks are inserted in the thickest part of the chicken leg, and no blood comes out. If there's blood, go on for ten minutes. My butter chicken is small, less than a kilo. Look at the whole chicken weight。
4
Five minutes in cold water. I think it's cold enough for the cold. This step is mainly to keep chicken skins smooth rather than soft。
5
Chon, onion shredding, with a spoon salt, a third of a spoonful of sugar, refuelling, evenly boiled。
6
Chicken cutter (I'm a bad knife worker, this is a cutter) and brush some ginger onion oil. It's okay to brush the soy oil。
7
The oily, smooth white chicken is done. It's better to eat with cooked ginger onion juice, like savory kisses, and put some salt in it。White pheasant Make Tips
Don't pour a pot of water on the chicken, put some salt on it for the chicken soup, cut out some eggs and eggs, next fan, make a soup fan doll。