The practice of white-cutting Sanhuang chicken Learn from the chef how to cook Sanhuang chicken.

condiments

Sanhuang chicken

Half a one

condiments

salt

3 scoops

soybean

Half spoon

vinegar

1/3 spoons

Sichuan pepper

Half spoon

hotbed chives

1 root

coriander

1 root

garlic

1?o'clock

The practice of white-cut Sanhuang chicken

Step 1: raw material drawing.

Step 2: Add enough water to the pot, add onion, ginger and star anise to boil, and add salt.

Step 3: Put the washed chicken into low fire and stew for 20 minutes, during which the chicken is taken out and lifted out of the water twice, and finally turn off the fire and stew for 5 minutes.

Step 4: Chop shrimp oil, soy sauce, balsamic vinegar, coriander and onion, chop garlic, and add a tablespoon of boiled chicken soup for dipping.

Step 5: Take out the chicken and soak it in ice water. Water should be mineral water or pure water, or cold boiled water with ice cubes, not raw water.

Step 6: Ten minutes later, take out the chicken, rub it with sesame oil, cut it into pieces and put it on a plate.

Cooking skills of white-cut chicken and Sanhuang chicken

1, boiled chicken must not be cooked, it is the most tender if it is not cooked.

2. Pay attention to hygiene when cooking cold dishes. After the chicken is cooked, do not touch it with unsanitary containers or chopsticks.

3, juice can be according to your own preferences, you can also use garlic sauce, mustard sauce, Chili sauce will do.

This dish requires a lot of chicken freshness, and it is best to kill live chickens now. Some people like to eat blood chicken, but I don't like it. I'm afraid it's unsanitary, so it takes a long time to cook. You can adjust the time according to your own preferences.

5, chicken must be cooked on a small fire, ice blisters. Only in this way can the meat be tender and the skin crisp.