Pang Pang Private Kitchen Braised Chicken
Overview
The chicken is soaked in brine for a day and night, then cooked, chopped into pieces, and served on a plate, then poured with juice. It tastes smooth, tender and refreshing.
Tags
Ingredients
Steps
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First wash the chicken and set aside, boil salt water (the salt water tastes really good after you taste it), add the ingredients to adjust the taste, then soak the chicken in water and put it in the refrigerator, and wash it and cook it in the afternoon of the next day.
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First bring the water to a boil, put the chicken into the skin, scald the whole chicken (about half a minute) and immediately rinse it with cold water to make the chicken skin crispy and less likely to crack during cooking. After cooling, put it into a pot of boiling water and cook it. Add salt, ginger, green onions, rice wine, and chicken essence. Cook over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes. Immediately take it out and place it in a deep container and put it in cold water. When the chicken is completely cold, drain it and set aside.
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Then put a small bowl of water into the pot to boil the juice, add salt, chicken juice, and chicken essence to make a salty sauce. The juice should be cool before use. Pour it on the cut chicken pieces, and drizzle with sesame oil or scallion oil (the scallion oil must be cool before use). Ready to eat
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Drizzle with sesame oil and sprinkle with white sesame seeds
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Delicious braised chicken is ready.
