White chicken recipe and ingredients

Boiled chicken is not so rare. I believe many people have eaten this dish, but basically you can only eat it in restaurants. If you don’t know how to make this dish yourself, it will become more troublesome for people to eat it. It is best to learn to make it at home, so the effect will be better. In addition, you should put various spices and ingredients that have been prepared in advance into the boiled chicken, so I can rest assured.

practice

Method 1

Preparation ingredients

1 three-yellow chicken (about 1000 grams), 1 shallot, 1 small piece of ginger, 6 cloves of garlic, Note: You can add other ingredients as needed.

seasoning:

2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp MSG,

Production Process

1. Kill and clean the chicken, pass the chicken's mouth under its wings, and then soak the chicken in hot water for 30 minutes. Use a low heat to ensure that the water in the pot does not boil. Use the heat of the water to soak and cook the chicken. This way the chicken will be more tender.

2. Wash and mince the onion and ginger, mince the garlic, put them in a small bowl, add sugar, salt, MSG, vinegar, sesame oil, and mix them with the chicken soup.

3. Then take out the chicken, chop it into small pieces, put it on a plate, and pour the prepared sauce on the chicken.

Features:

The color is fresh and the chicken is tender.

Chef Tips:

Rub sesame oil on the chicken to prevent the skin from drying out.

Method 2

Preparation ingredients

[Main ingredients]: a young rooster [Supplementary ingredients]: 5 grams of minced ginger, 5 grams of shredded green onion

[Seasoning/marinade]: 0.5g salt, 6g peanut oil

Production Process

①Cut the green onion and ginger into thin strips and put them in two small dishes with fine salt, then mix well. Heat a wok over medium heat, add some oil and bring to a simmer, pour the oil on two small plates and serve as a side dish.

② Wash the chicken, put it in water and boil it, take it out twice and pour out the water in the cavity to keep the temperature inside and outside consistent. Soak for about fifteen minutes until cooked, pick it up with an iron hook, and then immerse it in cold boiled water to cool it down. Wash off the fluff and yellow skin, and then pick it up immediately. Simmer for ten minutes, let the skin dry, brush with peanut oil, chop into small pieces, place on a plate, and arrange into chicken shape. It is best to cut the chicken into pieces with bone marrow and blood. After cutting into pieces, add some seasonings and eat.

Method 3

Preparation ingredients

250g tofu, 50g water-soaked magnolia slices, 1 piece of tofu skin, 50g starch,

50g of water-soaked black fungus, 20g of refined salt, 10g of MSG, 25g of sesame oil,

5 grams of sugar, 2 grams of vinegar, 15 grams of pepper, 50 grams of broth,

10 grams of cooking wine, 5 grams of minced ginger, 5 grams of soy sauce, and 50 grams of peanut oil.

Production Process

1. Cut the tofu into small pieces, blanch them in boiling water, remove them from the water, and let them cool. Magnolia slices, fungus

Wash with clean water and cut into thin strips. Boil the tofu skin in boiling water until softened.

2. Grind the tofu into a paste, add starch, shredded magnolia slices, shredded wood ear mushrooms, peanut oil, refined salt, MSG, and clear soup, mix well to make the filling.

3. Take a piece of clean burlap, put it on a large plate, spread the seasoned fillings on the tofu .

Put the skin on, put it into the steamer and steam it until cooked. After taking it out, remove the linen cloth and it is ready to be made into "chicken".

4. After the chicken has cooled, cut it into diamond-shaped pieces with a knife and place them on a plate. Use ginger, soy sauce, and seasoning