Blanched Chicken
Overview
The white-cut chicken has its original flavor, crisp skin and smooth meat. It is light and delicious. After stewing and soaking in water, the excess fat is removed. It is really delicious and healthy. It is our family's favorite way to eat chicken. After consulting a lot of information, I comprehensively summarized the most authentic methods. As long as you master a few key steps, you can make restaurant-level delicious food.
Tags
Ingredients
Steps
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Clean the chicken, remove the chicken feet and buttocks, and thoroughly clean the chicken's internal organs. Cut the scallions into slices and chopped green onions and set aside, and cut the ginger into large pieces.
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Boil a large pot of water and add ginger and green onions.
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Stuff the other part of the green onion and ginger slices into the belly of the three-yellow chicken.
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After the water in the pot boils, turn off the heat and immediately add the three-yellow chicken so that the chicken is completely immersed in the boiling water.
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Cover the pot and simmer for 5-8 minutes.
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Also prepare a large basin and pour the pre-frozen ice cubes and water into the basin.
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After blanching for 5-8 minutes, take the chicken out and immediately put it in ice water to chill. After the chicken has cooled, blanch it in boiling water for 5-8 minutes. This process of baptism of ice and fire is repeated at least 3-5 times. Make the chicken exactly medium-rare, which is when the chicken is at its most tender.
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The tender plain-cut chicken is already ready, you just need to cut it neatly into chicken pieces. Note that each piece must have chicken skin on it to ensure its unique taste.
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The next step is not over yet, the sauce is also important! After the wok is hot, add a mixture of cooking oil and sesame oil, turn to low heat, and sauté the green onions and peppercorns until fragrant.
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Pour the scallion oil into a small bowl and add a little light soy sauce, which is the most unique sauce for white-cut chicken.
