Quanhong Chan was on fire, and the hometown Zhanjiang chicken was also on fire.
Quan Hongchan's sister was interviewed by reporters and said: When Quan Hongchan returns, her parents make Zhanjiang white cut chicken for her to eat.
On August 5, in the women's singles 10m platform final of the 2020 Tokyo Olympic Games, 14-year-old Chinese athlete Quan Hongchan won the gold medal with 3 full points in 5 jumps, winning the 33rd gold medal for China.
Authentic Zhanjiang chicken is selected from zhanjiang farmers who eat grain and grass, and its growth rate is slow, so that the chicken meat is strong and fibres, and it is easy to accumulate nutrients. The finished chicken has a golden buttery appearance, a smooth skin in the mouth, a strong aroma, plus a dish of sesame oil garlic sauce dipping sauce, "annoying" very much!
I followed the chef and also learned to do white chopped chicken, although this time did not use Zhanjiang chicken, but the key points of production are basically the same, there are three wonderful points:
1． Cook the soup base with unhulled yellow onions, sugar cane heads and chicken bones to create a golden and sweet soup with the aroma of vegetables and fruits.
2． Put the ice cubes into the chicken thigh pot, cool down as quickly as possible and refrigerate for a day and night, so that the meat is tender and juicy, and the skin Q is elastic.
Note that if you throw the chicken thighs into the ice cubes, the good taste of the chicken is lost.
3． It is served with shallot crisp and shallot oil made with shallots.
The seductive aroma of green onions is truly revealed, integrated and released.
Quan Hong Chan hometown Zhanjiang chicken golden butter bright, in addition to choosing the right chicken also need it, please keep in mind 3 points, let's take a look at the method
Ingredients: 4 chicken thighs
Ingredients: 1 yellow-skinned onion, red onion head (can be replaced with 1 red-skinned onion) and sugar cane head
Seasoning: soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar and shallots, ginger and garlic
make:
1. Cook the chicken
1． Use scissors to cut the chicken thigh bone and the meat adhesion, remove the chicken thigh bone and set aside.
2． Cook the soup base first, using the chicken thigh bones, the yellow-skinned onion with the skin, ginger and sugar cane head.
Bring to a boil over high heat and reduce heat for about 15 minutes.
Then filter out the debris and leave only the broth for later.
Note that here we are using a yellow-skinned onion that is not peeled, which makes the soup golden brown, which will make the final cooked chicken skin look tender and attractive.
3． Pour the broth back into the pot, season with salt and put in the chicken thighs.
Bring to a boil over high heat, skim off the foam, reduce heat, cover the pot and simmer for 10 minutes.
4． Put a lot of ice cubes into the boiling pot to cool down extremely quickly, preferably freezing the whole pot into cold water or ice water. One hot and one cold, in order to make the chicken skin Q, elastic.
The chickens are cooked, allowed to cool completely, and refrigerated for 24 hours along with the pan. It is to let the meat absorb the delicious soup, fresh and juicy.
2. Make shallot crisp and shallot oil
On the second day, make a shallot crisp and cut the red-skinned onion into small cubes.
Take a small pot, pour the oil, add the onion, keep it low, and force out all the water in the shallot head.
Filter the shallot oil and put the shallot crisp on the kitchen paper, which is done to quickly dissipate heat, absorb the grease and ensure crunch.
3. Mix the oil sauce
1． Finely chop the onion, ginger and garlic and place in a small bowl.
Pour in the hot shallot oil.
3． Bring another small bowl to a boil, add soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar and chicken broth and pour into a bowl of oil.
Cut the chicken thighs into pieces, plate them, drizzle with shallot oil, sprinkle with shallot crisp and serve with the oil sauce.
Doesn't the chicken skin look tender and attractive?