First, prepare a three-yellow chicken, clean it, put it in a pot, add water to make the three-yellow chicken overflow, then add a little salt, maybe some ginger, garlic and an octagonal. Bring the fire to a boil, then turn it down and turn it off for 20 minutes. Then, stay in the water for ten minutes Cut the cooked chicken into certain sizes and put it on a plate.
Just like when we start to prepare an empty bowl with sauce, you add a proper amount of boiled water, ginger, garlic paste, salt, monosodium glutamate, chicken essence, white sugar, soy sauce and soy sauce, stir well, then add Chili oil and pepper powder, stir well together and pour it on the chicken. When you find spicy and delicious, it is very refreshing, and Chongzhou cold chicken is ready.
Cold chicken
1: fresh Sanhuang chicken 1 only washed for later use.
2: Prepare a large pot of water, add ginger slices, shallots, coriander, cooking wine, star anise and fragrant leaves and boil together.
3. Put the head of the chicken into the pot by hand, lift it three times and put it three times, so that the chicken will be heated evenly, and soak the Sanhuang chicken for 20 minutes on low heat. It takes 30 minutes to soak the chicken if it is big. Take it out and cool it with ice water, so that the skin of Sanhuang chicken will be crisp and tender. Take it out and control the water for later use.
4. Prepare chicken salad, salted chicken powder, oyster sauce, soy sauce, sugar, sesame oil, chopped green onion, coriander, garlic, millet, Chili oil, cooked sesame seeds and peanuts. Stir well and set aside.
5: Cut the Sanhuang chicken into bowls with even size, and add the prepared cold chicken ingredients, and you're done.
Half sugar, soy sauce, a little pepper noodles, sesame oil, Chili oil, a little chicken essence, a proper amount of cooked sesame seeds (sesame sauce can be added if you like sesame sauce), 20g shredded onion, and 0/5g ginger/kloc.
The practice of cold hand-tearing chicken;
1, put a proper amount of water in the pot (if the chicken can't pass), add ginger slices, and cook the chicken in the pot after it is cold, about 15-20 minutes. Because chicken is different at different times, you can try it with chopsticks. If chopsticks can pass through chicken without blood, it is cooked.
2. Soak the cooked chicken in ice water for a while.
3. Remove the meat from the chicken by hand, tear it into thin strips and put it on the plate. The removed chicken bones can be put into the pot to stew chicken soup.
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4. Mix white sugar, soy sauce, pepper noodles, sesame oil, Chili oil, chicken essence and cooked sesame seeds into seasoning according to your own taste, pour it on the chicken, sprinkle with shredded onion, and mix well when eating.