It's a white cutter
By VicentaLakin
It's only after dinner that you forget to make the sauce, which is, "Chicken, garlic, cuisine, onions, onions, fresh and hot in the pot, garlic, screech, screech in the light of the fire, sugar, cuisine, cuisine, onion bowls, and then perfume."。
Recipe Recommendations
- sanhuang chicken 2500g
- sand ginger appropriate amount
- garlic rice appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for It's a white cutter
1
Scrub clean, ginger slices, onions
2
Ginger chips, onions, cold drinks
3
It's a little bubble of water, but put the chicken in when it doesn't burn. It's two minutes to boil and 20 minutes to lidIt's a white cutter Make Tips
For the chicken, ultimately choose a free-range chicken. Here, I am using free-range chickens from my own farm; the meat of chickens fed with feed is not firm enough. The water level should be just enough to submerge the chicken. Do not worry that the chicken won't cook through soaking in there; once the water in the pot boils, place the chicken in to soak, and the water will still retain heat. If you don't know whether the chicken is cooked, prick the chicken breast and thigh with a toothpick; if no blood oozes out, it is cooked. The chicken must be cooled down before chopping, otherwise, the skin and bones will separate. If you want the skin to be crispy, immediately soak the chicken in ice water after taking it out until it is completely cooled; this will result in crispy skin and tender meat.