Shanghai White Chicken

Overview

The skin of white-cut chicken is smooth and smooth, light and delicious, and can be eaten hot or cold. The prerequisite for tasting delicious white-cut chicken is the variety of the chicken. This is a live-killed capon with a very large body. This kind of chicken cannot be cooked according to the conventional white-cut chicken. Moreover, cooking this chicken for a long time will not affect the taste. As long as you prepare ice water in advance and immerse it in the ice water for a while after cooking, the chicken skin will become more crispy and tender.

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• shanghai snacks
• lunch
• famous dishes
• chicken
• fresh soy sauce
• sesame oil
• garlic
• ginger
• green onions

Ingredients

Steps

1. 1 Wash the chicken and drain the water

   

2. 2 Knot the green onions and slice the ginger

   

3. 3 First blanch the chicken in cold water, then remove and rinse

   

4. 4 Then put the chicken into the soup pot, fill it with boiling water and pour in the cooking wine

   

5. 5 Cover and bring to a boil over high heat, then turn to medium-low heat. After 40 minutes, open and poke the thickest part of the chicken leg with chopsticks. If white oil and water ooze out, it means it is cooked. If it is bloody, continue to cook

   

6. 6 Remove the cooked chicken and put it into the prepared ice water until the chicken body cools down

   

7. 7 Prepare sesame oil

   

8. 8 Pick up the cooled chicken, drain it and brush it with sesame oil

   

9. 9 Prepare chopped green onion, minced garlic and minced ginger

   

10. 10 Put the minced onion, ginger and garlic into a bowl and add fresh soy sauce

    

11. 11 Add a little more sesame oil

    

12. 12 Cut into pieces and serve