Boiled -sliced cold chicken
2024-11-23 14:59:36 1796
The white cut chicken skin is smooth, light and delicious, and can be eaten both hot and cold. In order to taste delicious Boiled -sliced cold chicken, the chicken variety determines everything. This is a live castrated chicken, and the chicken body is very large. This kind of chicken cannot follow the routine practice of Boiled -sliced cold chicken, and it will not affect the taste if the chicken is boiled for a long time. As long as the ice water is prepared in advance, it will be immersed in the ice water for a moment after being cooked to make the chicken skin more crisp and tender.
Details of ingredients
Technique
Steps to make Boiled -sliced cold chicken
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1. After washing the chicken, drain the water![]()
2. Knot scallions and slice ginger into slices![]()
3. First, blanch the chicken in cold water, then remove it and rinse thoroughly![]()
4. Put the chicken into the soup pot, pour in boiling water, and add cooking wine![]()
5. Cover with high heat and bring to a boil, 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 seep out, it indicates that it is cooked. If it is blood, continue cooking![]()
6. Take up the cooked chicken and put it in the prepared ice water until the chicken cools down completely![]()
7. Prepare sesame oil![]()
8. Pick up the cooled chicken, drain the water, and brush it with sesame oil![]()
9. Prepare chopped scallions, minced garlic, and ginger![]()
10. Put chopped scallions, ginger, and garlic into a bowl and add fresh soy sauce![]()
11. Add a little more sesame oil![]()
12. Cut into pieces and put them on the table
