White pheasant

By VicentaLakin

White pheasant
White cut chickens are the most common of the chickens in the cuisine, and are characterized by their simple, fresh and unsophisticated production and maintenance of their original taste. Their skins are smooth and fresh, especially the cyanide chickens of the Chai River, which are known as Chiang Hong Kong, and the cyanide chickens are also a form of cyanide chickens. When the Guangdong people eat chickens, most of them are cooked with ginger and onions, which are relatively light and easy to accept, so it is easy to feel that the chickens are fed with ginger onions. In fact, there's a lot of spices available for white-cut chickens, such as soy sauce, onion juice, etc., which are very distinctive and reminiscing。

Recipe Recommendations

  • Fresh fat chicken in 1
  • onion appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • refined salt appropriate amount
  • MSG appropriate amount
  • Jiang appropriate amount

Steps for White pheasant

  • Make White pheasant step 0
    1
    Clean up the raw chickens
  • Make White pheasant step 1
    2
    I put it in a boiling soup
  • Make White pheasant step 2
    3
    When the soup boils, the chicken is lifted every five minutes, the soup is poured out of the chicken cavity, two or three times, so that the temperature of heat inside and outside the chicken cavity is consistent
  • Make White pheasant step 3
    4
    Pick up the chicken in about 10 minutes
  • Make White pheasant step 4
    5
    I'll put it in the pot for about 5-8 minutes
  • Make White pheasant step 5
    6
    Get the chicken up and immerse it in cold water, and then cut it
  • Make White pheasant step 6
    7
    Onions cut to the end, garlic pressed to the onion
  • Make White pheasant step 7
    8
    I'd like to add Kang Mok once more
  • Make White pheasant step 8
    9
    Pour in the right amount of raw smoke, soy oil, a little salt
  • Make White pheasant step 9
    10
    Combination to make a sauce

    • White pheasant Make Tips

    1: During the boiling process, lift the chicken to drain the liquid from the cavity, ensuring the internal and external temperatures heat evenly. 2: The cooked chicken must be quickly immersed in cold boiled water to cool, making the skin crispy and the meat tender. 3: Wait until the chicken has cooled down before cutting it into pieces, so the meat will not fall apart. 4: Halfway through, lift the chicken and dip it into cold boiled water once to make the skin more visually appealing. 5: The dipping sauce can be adjusted according to personal preferences and tastes.

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