How to cook a whole braised chicken

Braised chicken is a traditional food in Guangdong. It can be cooked in restaurants, canteens or families, and it tastes very delicious. Chicken is not only tender and delicious, but also has high nutritional value. Chicken is low in fat and high in protein, which is especially suitable for people with three highs. What is the practice of braised chicken? Here is the practice of braised chicken.

Make ingredients

Net-fat chicks 1 hen (preferably about 0.8 ~ 1.2 kg).

Onion 120g,

40 grams of ginger,

Vegetable oil 120g,

Salt 15g.

Coriander:100g

Seasoning practice:

When people in Guangzhou eat white-cut chicken, most of them are accompanied by seasoning made of ginger and onion, which is relatively light and easy to accept, so it is easy to feel that white-cut chicken is just dipped in ginger and onion juice. In fact, there are many condiments that can be dipped in white-cut chicken, such as onion oil juice and sauce, which are very distinctive and memorable. Now introduce several models.

Salted ginger onion

Ingredients: 20g of ginger, a little salt and sugar, 30g of onion, salted chicken powder 1 teaspoon, oil 1 teaspoon.

working methods

1 First, peel the ginger, wash the onion and drain the water.

2. Cut ginger, onion and coriander and mix well.

3. Put Jiang Mo and shallots in the microwave oven for 30 seconds, then add salt, sugar and salt and stir well.

Finally, heat a tablespoon of oil in the pot and pour it on the ginger and onion.

Tip: You can add some soy sauce if you like heavy taste, and it tastes good.

Ginger, garlic and onion seasoning

Ingredients: Jiang Mo, minced garlic, minced onion, minced coriander each 1 spoon, 2 tablespoons of soy sauce, and proper amount of salt and sesame oil.

Exercise:

1, Jiang Mo, minced garlic, chopped green onion and chopped coriander, stir well.

2. Pour hot sesame oil into Jiang Mo, minced garlic, chopped green onion and minced coriander, then add soy sauce and salt.

Ginger and garlic seasoning

Ingredients: 1 tablespoon Jiang Mo minced garlic, proper salt, 2 tablespoons peanut oil.

Practice: Mix ginger and garlic evenly, heat peanut oil and pour it in. After the fragrance wafts out, add salt.

Onion oil sauce

Ingredients: 30g scallion, 20ml sesame oil, a little water, refined salt and monosodium glutamate.

Practice: Chop chopped green onion, pour hot sesame oil, mix in fragrance, and add a little water, refined salt and monosodium glutamate.

Garlic coriander

Ingredients: 30g minced garlic, 5g coriander, a little soy sauce, vinegar, sesame oil and monosodium glutamate.

Practice: Mix minced garlic and coriander (coriander) evenly, then add soy sauce, vinegar, sesame oil and monosodium glutamate.

Tip: You can also make pure garlic sauce without coriander powder.

Garlic sauce flavor

Ingredients: 2 tbsp garlic paste, light soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate.

Practice: Add soy sauce (or soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate to garlic paste.

Tip: The ingredients of the sauce can be adjusted and increased according to everyone's taste and preference.

Except for a few local materials and special raw materials, the seasonings of boiled chicken can be varied, mainly because of the different seasonings, which form a unique taste. With proper seasoning, it not only has special aroma, but also can get unexpected smell, making white-cut chicken more popular.

manufacturing method

1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;

Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly. Then hook it with an iron hook, immediately immerse it in cold boiled water, and cool it quickly, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )

2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).

3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.

All the cut chicken and sticky materials are served.