Simple teaching of boiled chicken

The essence of hard disk chicken lies in the word "dip", which is cooking. Good boiled chicken not only pays attention to the origin of the chicken, but also pays attention to the cooking level of the chef ~ the highest evaluation of chicken in Guangdong is that it tastes like chicken. The freshness of the ingredients is high, so we are not afraid to cook in this simple and light way, keeping the original flavor without losing the taste. It is the ultimate combination of freshness and taste ~

White-cut chicken doesn't have much seasoning, and it's not fried or fried, so it has low calories. This is a very high-quality protein. By boiling, there is less purine, and even these parts of chicken breast are very smooth and delicious ~

Outside restaurants generally have their own white brine for soaking chickens, which is made by mixing the seasoning soaked by countless chickens with chicken soup, while ordinary families do not have white brine.

Materials?

There is half a chicken on the ground.

Onions have a knot.

Two slices of ginger

Ginger onion sauce (dipping sauce)

Onion 1

Onion 1

45g ginger

Salt 1/2 teaspoons

Chicken powder 1/2 teaspoons

How to cut the chicken (the most easily overlooked detail)?

1. The body weight of a take the chicken after unhairing should be less than 2.5 kg (1.25kg). Chicken in this weight range is good and easy to put in ordinary household pots. It's best to buy a chicken with a dry surface and clear layers of skin and meat. After pressing with your fingers, the meat will immediately return to its original state and be very elastic. When you buy frozen chicken, you must thaw it in advance. Pull two chicken legs to loosen the bones.

Prepare the ice cubes to be frozen in advance. For the sake of hygiene, we cover the ice with a layer of plastic wrap, and the ice behind will be in close contact with the chicken. Bottled water can also be refrigerated first. Use ice-water mixture later ~

Wash the chicken. If you choose to cook the whole chicken, you should cut a knife at the chest shoulder-length. The purpose is to heat up the process. Hot water can flow in from this mouth and form a flow with the inside of the gluteal groove, so that the chicken is heated evenly and thoroughly.

Enough water, add ginger slices and onion knots, and do not touch the chicken at all. Without water, all parts are unevenly heated, and floating objects will stick to the chicken skin. It is best to use a deep soup pot. Both water and heat are concentrated and even. If the pot capacity at home is limited, remember to turn the chicken occasionally.

After the water is boiled, put the chicken into the water vertically for about 5- 10 seconds, lift it at the same time, and repeat the alternation of cold and hot for three times. This action is called "three mentions and three releases". In order to make the temperature inside and outside the chicken consistent, heat it evenly. At this point, the chicken skin becomes tight and the chicken can lie in the pot. (The whole process, no pot cover, no pot cover, no pot cover ~)

When turning off a small fire, the appropriate standard of water temperature is that there are tiny blisters when hot water smokes, commonly known as "shrimp eye water". You can't boil water, but you can turn over a little in the middle.

Soak half a chicken for 35 minutes and the whole chicken for about 45 minutes. If the red bone is unacceptable, you can soak it for another 5 minutes. I fished in ice water for about 30 seconds. Chicken skin and chicken skin shrink rapidly under quenching and become smooth and firm. A transparent gel-like jelly colloid is formed between skin and meat.

Brush the chicken skin with a thin layer of oil and rub it with gloves. Preventing the chicken skin from cracking is the secret of keeping the chicken in the shop clean forever. You can choose cooked peanut oil, or light vegetable oil if it doesn't work ~ but I don't recommend sesame oil, because the whole chicken will completely cover up the true taste of the chicken itself ~?

To judge whether it is cooked or not, you can poke the thick meat in the chicken leg with chopsticks to see if there is blood flowing out.

Onions and onions are cut into small particles, and ginger can be treated in several ways.

Slice first, then shred, and finally cut into small pieces and chop into paste.

Second, cut the ginger into small pieces, pat it loose, and chop it into Rong.

The third method is simple and rude, grinding it into pieces directly with tools. ? There are not many places to eat Jiang Mo now, so don't make do with cooking for yourself. Be kind to yourself.

Prepare ginger and chopped red onions. The ratio of ginger, onion and red onion is 2: 2: 1. Many friends only use ginger and onion to make ginger and onion paste, but the red onion will make the whole aroma more intense. Besides red onions, there are 1/2 teaspoons of chicken powder and 1/2 teaspoons of salt. Who says the smell of restaurants can't be copied and pasted? It's so easy to take home ~

Heat the oil in a hot pot until the oil starts to smoke. Pour in ginger and onion and stir well. Peanut oil is the first choice here. It smells good. The oil temperature is relatively high, so be careful of your delicate hands and don't burn them. If you have children at home, you must persuade them to leave first ~

Congratulations on bringing a good ginger onion that can go with three bowls of white rice ~

The last step is to cut the chicken. After cooling, chop it up. Flesh and blood should not be fragile.

Different cuts are slightly different in order. Don't worry too much about the size and shape of chicken nuggets at first. The ability to cut neatly and set the plate neatly is a skill that has been practiced for hundreds of times. Do it a few times more, and you will naturally be skilled and agile ~ pay attention to safety when chopping. If you have strong arms at home, you might as well borrow them at this time.