Use three yellow chickens, if you don't have one, buy a small rooster, don't buy an old hen Oh, the old hen is more suitable for stewing soup.
By Man man's love 007
1 chicken
A few shallots
2 slices of ginger
Dipping sauce
A few shallots
Ginger 3 tablets
Oil to taste
Light soy sauce 2 scoops
Salt to taste
1, chicken clean up, cut in half is easier to cook. If the chicken is smaller, it can also be cut without cutting. Prepare a basin of water in advance and refrigerate it, or freeze some ice cubes with a slated set aside.
2: In a deeper pot, add water and ginger and bring the water to a boil
3, carry the chicken's feet, immersed in water for 5-10 seconds, lift up for 5-10 seconds, and then immersed in water, repeated three times, such a role, is to let the chicken pores after several times open, tighten, so that its epidermis is tighter.
4, put into the water, the whole chicken immersed in water, the water boiled after turning to low heat, without lid, low heat boiling for 35-40 minutes, according to the size of the chicken to adjust the time.
5, the chicken is fished out and put into ice water, this effect is to make the chicken meat and skin hot and cold, the meat is tighter.
6, fished out, the skin smeared with a layer of cooked oil, so that its color is better, the oil is bright, and it is not easy to dry.
7: Cut into pieces, plate, mix a sauce you like, and dip it in. My favorite sauce, chopped green onion, ginger ground into ginger puree, add piping hot oil to bring out the aroma, add a little salt, soy sauce.
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.