Blanched Chicken

Overview

In order to welcome my daughter, I practice cooking skills at home and add some new dishes to the family table. Take a piece of tender and fluffy chicken, dip it in the toppings, and it will instantly drive away half of the heat. When making plain-cut chicken, choose chickens that are not too big in size and are easy to cook and have tender meat. Special thanks to the big stir-fry spoon, this boiled chicken learned his method.

Tags

• hot dishes
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• angelica dahurica
• green onion foam
• rice wine
• scallions
• spicy spicy food
• star anise
• white strip chicken
• zanthoxylum bungeanum
• cinnamon bark
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare a pot of ice water, I used drinkable filtered water. Refrigerate for about 2 hours,

   

2. 2 Prepare the seasoning for the fried chicken.

   

3. 3 When I bought the chicken back, it had already shed its feathers and its internal organs. My husband quickly removed the butt and feet from the chicken. Just clean it.

   

4. 4 Add the scallions, ginger slices, cinnamon bark, star anise, peppercorns, and angelica angelica from the seasoning into the pot, and add a tablespoon of salt.

   

5. 5 Add a little rice wine.

   

6. 6 Tie a string on the chicken legs in advance. After the water in the pot boils, immerse the chicken in the water for 5 seconds and then lift it up.

   

7. 7 Scoop up a spoonful of hot water and pour it into the chicken. In fact, this is a bit redundant for me, because after the chicken butt is cut off, the hot water can go directly into the chicken sugar.

   

8. 8 Then dip the chicken into the pan for another 5 seconds. Lift it up again and fill it with hot water, a total of 7 times. Later I discovered that my recipe was purely mechanical. It was redundant and had been blanched. After cutting the chicken, it was fully cooked and there was no tender red juice left.

   

9. 9 Cover the pot, turn off the heat and simmer for 15 minutes. Check if the chicken is done by piercing it with chopsticks.

   

10. 10 Transfer the stuffed chicken to ice water, soak for 15 minutes, take out and cut into pieces. The way I cut it was so ugly, the chicken was only visible on the plate.