Choose chickens. Choose farm chickens, preferably those that eat grass seeds, insects or fish bones and shrimp shells. Chickens weigh less than 3 kg, and the best age is 6-8 months. If you can't kill the chicken, go to the chicken stall for help, clean it again when you come back, and then immediately enter the cooking session. Don't freeze it, it won't be fresh if it is frozen. But to prepare a large bottle of ice water, what is it for? I'll tell you later.
Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)
First, raw materials
Ingredients: A tender hen weighs about 750 grams.
Ingredients: 50g of ginger and 50g of onion.
Seasoning: salt 5g, peanut oil 60g.
Second, the production method
The main ingredient should be a little hen, with tender meat and soft bones, and no eggs at last.
Too heavy to choose. It should be made immediately after slaughter to make it fresh. After the main ingredients are selected, the primary processing is carried out. Ginger is cut into powder and onion is shredded. Then add salt, mix well and put in two small bowls.
Put the pot on medium fire, add oil and bring it to a slight boil, then pour it into the two small bowls respectively, and stir-fry Jiang Mo and shredded onion until fragrant.
When the pot is placed on a big fire and the water temperature is about 9OC, the first hand-processed chicken head is put into the water for blanching, then lifted, then put into the water for blanching, lifted again, and scalded for three times repeatedly to keep the temperature inside and outside the abdominal cavity of the chicken consistent, but the blanching time should not be too long each time.
Finally, put the whole chicken into the pot and ask the water to boil for about 15 minutes before the chicken is cooked. Cool the cooked chicken in cold boiled water, remove the fluff and yellow fur, wipe the whole skin of the chicken with a clean towel, and then brush the cooked oil on the whole skin of the chicken to make it shiny and lubricated. Finally, change the knife and put it into the waist plate to make it chicken-shaped.
Third, characteristics
The skin is tender and oily, and the chicken is fragrant and nutritious.