Foodabc Chinese cuisine Shanghai cuisine

Seven Up and Eight Down "Boiled -sliced cold chicken with Scallion Oil"

2024-11-01 02:59:06 2854

The traditional dish of Cantonese cuisine, "Boiled -sliced cold chicken with Scallion Oil", is very famous and is also one of the representative dishes of Cantonese cuisine. At banquets, it is usually served as a white brine platter to entertain guests, and it tastes very authentic and authentic< br>

Details of ingredients

Qingyuan chickenOne 900 grams
Fresh soy sauce25 grams
Shajiang powder5 grams
ginger20 grams
Xiangye2 pieces
Scallion30 grams
Bai Zhi1 gram
Octagon1 piece
Liangjiang2 grams
nutmeg1 gram
pepper20 pills
cinnamon2 grams
salt30 grams
Huangjiu20 grams

Technique

difficultySimple
workmanshipBoil for a while
tastesalty and savory
timeTwenty minutes

Steps to make Seven Up and Eight Down "Boiled -sliced cold chicken with Scallion Oil"

1. Add spices to the soup pot.
2. Pour in 30 grams of salt.
3. Pour in an appropriate amount of yellow wine and bring to a boil.
4. Prepare dipping sauce; Pour the ginger powder into a bowl.
5. Add chopped scallions.
6. Use a spoon to heat an appropriate amount of scallion oil.
7. Heat the scallion oil and pour it into a bowl to stimulate the aroma of scallions and ginger powder.
8. Pour a small amount of fresh soy sauce into the bowl and set aside.
9. Tie the leg bones of the chicken with a rope.
10. The bittern soup in the pot has been boiled. Change it to medium heat and let the Noodles in soup boil slightly.
11. Pick up the chicken and put it into the soup. Use a spoon to press it down and immerse it in the soup. Heat it for 5 seconds and remove it.
12. After removing it, pick up the string of the chicken leg and use a spoon to scoop boiling soup into the chicken's belly, pouring three to five spoons.
13. Then, immerse the chicken in the hot soup again for blanching, and then take it out again and pour the hot soup into the chicken's belly, repeating the process seven times.
14. Finally, turn off the fire and soak the chicken in the hot soup with a lid. The soaking time is 15 minutes. The so-called 'seven up and eight down operation program' is completed.
15. Soak the chicken for 15 minutes, then remove it and quickly immerse it in ice water for 5 minutes.
16. After soaking, remove and control the moisture in the chicken chamber.
17. Place the chicken on the chopping board and start chopping, first chopping off the chicken neck.
Then chop off the wings and legs of the chicken.
19. First, cut the chicken head and any bad parts, such as the back bone, and place them at the bottom of the cutting plate.
20. Cut the chicken wings and legs into pieces, place them on a plate, and arrange the shape.
Finally, cut the relatively neat and attractive chicken breast into eight pieces and cover them on the surface of the chicken.
22. Drizzle scallion oil on the chicken and enjoy it on the table. When serving, pair it with a small plate of dipping sauce. At this point, all operations are completed.