So how can we completely remove the fishy smell of chicken? My friend, a chef who runs a shop, told me the trick, that is, "soak twice and put more", so that no matter what kind of chicken is cooked, it has no fishy smell and tastes tender.
Twice soaking
After the newly bought chicken is washed, it needs to be soaked in water for 30 minutes. Although the blood of chicken is not as much as that of beef and mutton, there is still some. The purpose of soaking is to let the residual blood seep out slowly, so that the fishy smell of chicken will be greatly reduced.
The second soaking is actually the so-called blanching, but the chicken needs to be blanched with cold water. Through the slow increase of temperature, the blood in the chicken will slowly ooze out. In addition, high temperature will boil out some fat in chicken, so it won't stink.
Put two more seasonings.
When cooking chicken, you can put more pepper, which not only improves the taste but also removes the fishy smell of chicken, especially with dishes like saute spicy chicken. In addition, onions, garlic, peppers and other side dishes can also be put more, and the spicy taste can perfectly cover up the smell of chicken.
Big-plate chicken
Ingredients: a whole chicken, onion, potato and white egg cake with green pepper.
Step 1: Wash and soak the chicken, wash and peel the potato, cut it into large pieces, then cut it into hob pieces, put it in clear water for later use, wash and cut the green pepper, wash and cut an onion into large pieces, cut the corn into small pieces, and cut the Bai Ji cake into small pieces. This cake is the best in spicy chicken, and it must not be less.
Step 2: Put the soaked chicken in cold water, add some onion, add some cooking wine, and then boil it over high fire. Boil for 2 minutes, then take it out and rinse it with clean water.
Step 3: Pour some oil into the wok, add rock sugar 10g or so, and stir fry over low heat. Crush some rock sugar with a knife in advance, so it's easier to fry. With the constant stir-frying, the color of rock sugar changes from yellow to red, and this color can be added to chicken. Stir fry quickly so that every piece of chicken is stained with sugar.
Step 4, add a spoonful of bean paste, a slice of butter, garlic and ginger slices, anise cinnamon leaves and a pinch of pepper, and then stir-fry to make it fragrant. Spicy chicken with butter will taste better. This is also the secret of my chef friend cooking spicy chicken.
Step 5, start seasoning, pour in cooking wine, three spoonfuls of soy sauce and one spoonful of light soy sauce, stir-fry the seasoning evenly, and add a large basin of water to make the chicken just fine. Bring the fire to a boil and simmer for 30 minutes. If it's an old hen, I suggest you use a pressure cooker. If chicken leg meat is used, stew for 15 minutes.
Step 6: After the time is up, add potatoes and corn, stir well, and then continue to stew 15 minutes. When the time is up, pour in the side dishes, stir-fry for 10 second, add some salt to taste, add some chicken essence to refresh, and stir-fry the seasoning evenly.
Step 7: finally, add bagels and stir well, and then take out the pot.
A delicious spicy chicken is ready, with bright red color and moderate spicy. The chicken is soft and chewy, and the corn is sweet and slightly spicy, which is especially delicious. The most delicious thing is cake. Soak in the juice, very satisfied.