Accessories: linseed oil, salt, peanut oil, chives, ginger, garlic, ice cubes, sesame oil and sugar.
The practice of white-cut chicken:
1, the chicken weighs about 2 kg. Remove the internal organs and buttocks (don't turn around), first apply a little salt, then a little peanut oil, gently rub, remove the oil foam from the epidermis, and then clean it.
2. Prepare a large basin of cold boiled water (the rice cooker liner is used in the picture, which is relatively deep). After the boiled water cools, add frozen ice cubes to reduce the temperature of the water as much as possible.
3. Add a proper amount of water to the pot (the pressure cooker used in the picture is deep) and turn the fire to 85-90 degrees. At this time, the water at the bottom of the pot will be stained with bubbles of different sizes. When the head of the chicken is lowered into the body by hand, the whole chicken will be submerged in the water. The soaking time is 1 min.
4. Quickly put the chicken into ice water for cooling, and pay attention to the ice water cooling in the inner cavity of the chicken. Then repeat steps 3 and 4 twice, each time 12 minutes. In this process, the water temperature should be controlled between 85-90℃, and water should not be boiled.
5. soak the thick part of the meat for a long time.
6, immersed in cold water, the head of the chicken is shaped backwards.
7. The soaking time of a chicken weighing about 2 kg is about 20~25 minutes. To judge whether the chicken is ripe, insert a toothpick in the thickest part of the chicken, then take it out to see if the juice is clear, and it is cooked, otherwise continue to soak.
8. Confirm that it is cooked, lift it up and soak it in ice water for 30 seconds to make the chicken skin shrink tightly.
9. Then put it on a steam curtain to control the water purification and naturally cool it to room temperature. If it can be hoisted, it is best to control the water in the cavity, otherwise, you can raise one side to control the water in the cavity.
10, cut into chicken pieces
1 1, code wheel
12, shallots, ginger and garlic are peeled, washed and chopped, added with linseed oil, sugar, sesame oil and salt to make a dip, and sprinkled with a little coriander.
13, half a chicken is cut into plates and can be eaten.