The private room
By VicentaLakin
It is easy to eat halogens, especially when guests come and make two halogens in advance. It's often red, white and soy, and this time I'm making a white halogen, a light orange fragrance and garlic, and the fresh taste of chicken's original juice makes this simple food. Although locals also eat halogen chickens, our chickens have always been a favorite dish for the locals. This is an ancestral dish of my family, which used to be popular with many people in my hometown as a necessary cuisine, and today I share it with my friends, who like it might like to try a simple and delicious one。
Recipe Recommendations
- pot chicken a
- ginger slices 8 pieces
- onion half a
- orange peel appropriate amount
- garlic a
- salt appropriate amount
- salty and fresh
- cook
- several hours
- senior
Steps for The private room
1
A wood chicken。
2
Cut the chicken into a little bit of a piece or so。
3
It is then put in a water bubble for about an hour and then washed with water。
4
Put ginger chips and orange peels in the water and then wash them after they have been treated with chicken。
5
Ginger, onions and oranges。
6
Burn the chickens in the water and remove the fumigation, which has largely been removed through bubbles and washing. It's not twice as water as much as chicken。
7
When the ingredients in the bowl are burned, the fire boils for about two hours until the chicken is cooked。
8
Cut the garlic into garlic while waiting。
9
The chicken is almost flat after the soup has been cooked and the chicken is put in the garlic paste about two minutes after the ceasefire. At this point, if you don't smell orange, you can add a little orange。
10
Then mix it evenly. Just get rid of the oil slick。
11
Then it's cooling in the freezer or without heating in a room where the soup is cold enough to be crystal cold。
12
Before eating it, if it's shaved with a spoon of oil and boarded with chicken and frost, it's best as a drink。The private room Make Tips
1. This white broth braised dish tastes less greasy and more savory, but be sure to skim off the oil floating on top.
2. The minced garlic should be added about 2 minutes after turning off the heat.
3. The chicken pieces must be soaked to remove the blood for better flavor.
4. Do not add other seasonings, otherwise the taste will not be pure.
5. This dish must be made with free-range chicken; otherwise, the chicken aspic won't set and the flavor will be affected. It tastes even better if it is a farm-raised free-range chicken.