The summer solstice is coming, it is indispensable to use food to soothe the spleen and stomach, this dish dipped in white cut oil chicken, refreshing and not greasy, and today's you are more compatible oh! From June 1st to June 30th, Mrs. Le Original Flavor Fresh brought Liu Shishi and various talents to share their own secrets of private delicacies at Douguo Cuisine. Participate in the "Fairies' Private Fresh Law Big PK" food and punch card activities, win exquisite gifts https://m.douguo.com/activity/ncpzj/detail/3140
By Mrs. Le Umami Kitchen
<h2>Royalties</h2>
"Tai Tai Le" soy sauce (banquet) 30 g (for dipping)
"Tai Tai Le" sesame sesame oil 5 g
1 chicken in oil (800g net)
Chives 20 g
Ginger 30 g
Rice wine 10 g
<h2>Practice steps</h2>
1. Ingredient preparation: 30 grams of "Tai Tai Le" soy sauce (for banquet), 5 g of sesame sesame oil of "Tai Tai Le", 1 chicken in oil (800 g of net chamber), 20 g of chives, 30 g of ginger, 10 g of rice wine
2、 Take 10g ginger, cut into minced ginger and set aside;
3: Cut the green leaves of the chives into green onions and set aside;
4, first wash the oil chicken, add water in the soup pot (add water to soak the chicken can be completely immersed) boil, and then put the oil chicken in the water three times after the dip and then submerge in the water, cover the high heat and turn off the heat for 25 minutes;
5: When the time is up, fish out the blanched oil chicken and soak it in ice water.
6, after the oil chicken is fully cooled and drained, brush the skin with "Tai Tai Le" sesame sesame oil and then cut into pieces and plate;
7: Add green onion and minced ginger to the "Tai Tai Le" soy sauce (banquet) and dip it in the oil chicken.
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