Sea oil chicken is also known as white chicken and white chopped chicken. Oil chicken chicken skin yellow and bright, white meat, known for eating fresh and tender, for the perennial production of products, well received by consumers.
Ingredient Formula 30 fat and tender chicken 750 grams of green onion 250 grams of ginger 1 kg of rice wine 500 grams of salt
Preparation method 1. Select the hen of the same year, yellow and fat, each weighing 1.5 to 2 kg. The chicken is slaughtered, washed, and then dislocated and dislocated with scissors.
2. Boil a pot of boiling water, put it in the tank, cool and set aside.
3. Boil in water in the pot, hold the chicken head in one hand, hold the bone joints of the legs in the other hand, put it into boiling water and soak it, blanch until the skin shrinks, that is, take it out.
4. Put the shallots, ginger, salt and rice wine in the pot, and put the chicken soaked and set into the pot, and the water in the pot must submerge the chicken body. When the fire is about to be opened, remove the foam, boil it and then turn it into a flame for about 20 minutes, simmer until the wings can be broken, the spine is pulled, and the leg flesh is loose. When simmering, it must be kept on fire, such as excessive fire, boiling water, chicken skin is easy to crack, affecting the quality.
5. Put the chicken in a cold boiling water tank, soak until the chicken is cold, drain the water, and rub it with a small grinding sesame oil. (Add some salt to the original soup and bring to a boil, use as an old soup)
