Anhydrous sliced chicken in one kitchen as cast iron plate
White cut chicken is also known as "white cut chicken". Yuan Mei of the Qing Dynasty called it "white sliced chicken" in his "Suiyuan food list". It is "the greatest chicken skill, and all vegetables depend on it, so it is the first of the feather nationality. Instead, it is attached to other birds as the feather nationality list". In today's family cooking, there are more than 200 types of chicken dishes, and the most common dish that people often eat is the white cut chicken. The chicken is solid, the chicken skin is crisp, and the chicken bones are not bloody. It is not an ordinary cooking product at all, and is favored by diners. In particular, the thin layer of fat between the chicken skin and the chicken not only keeps the flavor of chicken oil, but also makes the chicken fat annoying. As a chicken, it is moderately fat and thin, with just the right scale. Just like a wise way of life, no wonder it can "eat fresh all over the sky". In the first month of the new year, Yichu invited his friends to try the taste of white cut chicken in the enamel pot.Tips for Yichu:1. there is no need to add water during the whole cooking process.2. it is best to choose the chicken with a growth period of 3-4 months. The weight should not exceed two and a half kilograms. At the same time, the partners can also adjust the cooking time according to the size of the chicken.
Step 1 . Clean the chicken, evenly smear a little salt and cooking wine on the surface of the chicken by hand, and let it stand by. At the same time, spread the whole shallot on the bottom of the cast iron pot.
Step 2 . Put the whole chicken into the enamel pot and spread ginger slices on the chicken.
Step 3 . Heat it over medium heat for about 2 minutes. If you see smoke coming out, turn the heat down and cover the pot. Put some ice cubes on the lid of the pot or pour clean water on it, which can strengthen the condensation and internal circulation function inside the enamel pot, and perfectly realize the effect of anhydrous cooking.
Step 4 . Simmer over low heat for about 25 minutes, open the lid and poke the chicken leg with chopsticks, and then no blood will come out.
Step 5 . Turn off the fire and take out the chicken, then invade it into ice water or cold boiled water for 10 minutes (to ensure the firmness and taste of the chicken skin), remove it again, drain the surface water of the chicken, cut into large pieces and put it on a plate.
Step 6 . In addition, prepare some shallots and ginger powder (the shallots need to be chopped), then add 1 tablespoon of soy sauce and a small amount of sugar to mix well. At the same time, add the juice after taking out the ingredients in the pot to the dipping material and stir it again. A genuine white cut chicken dipping material is also completed.
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