Ingredients details

One rooster

An appropriate amount of salt

An appropriate amount of light soy sauce

An appropriate amount of vinegar

An appropriate amount of sugar

An appropriate amount of MSG

An appropriate amount of pepper

An appropriate amount of pepper oil

An appropriate amount of sesame oil

An appropriate amount of olive oil

An appropriate amount of red oil

An appropriate amount of chopped green onion

An appropriate amount of coriander

Salty and fresh taste

Mix Craftsmanship

Take one hour

Easy difficulty

Steps of making cold chicken

1

This is Not spicy.

2

Prepare a fork for bleeding water (you can also sharpen chopsticks to drain blood water).

3

Prepare a few slices of ginger.

4

Cooking wine (three teaspoons).

5

One big red rooster (preferably a rooster weighing three to four kilograms for cold chicken), kill it, wash it and take out the internal organs.

6

Put water in the pot, then add the chicken, ginger and cooking wine. Note: The chicken must be put into the cold water, not after the water is hot.

7

Then cover the pot and bring to a boil over high heat.

8

Then take the lid and prepare to bleed the water.

9

Put one side of the chicken leg up with chopsticks, and then use the tools mentioned above to insert it into the chicken leg.

10

Insert as many holes as you like into the chicken legs, the more holes the better.

11

Continue, otherwise the blood and water will not be drained cleanly and the joints will not be cooked properly.

12

My legs were stabbed all over with bruises.

13

Then the other chicken leg was put in like this. After inserting the two chicken legs, cover the lid and bring to a boil again.

Remember to cook on high heat for five minutes

14

Then cook on low heat for five minutes.

15

The process of cooking chicken takes 15 minutes.

After fifteen minutes, extinguish the fire on the stove, open the lid of the pot and insert a bloodletting tool into the leg to see if there is still blood coming out. If not, cover the pot and let it Leave in the pan for another 15 minutes.

16

Then take it out and cool it quickly with cold water (because the cold water cools down quickly, the chicken will be crispy but not soft.)

17

Remove the water from the cold boiled water and dry the chicken until sliced.

18

I usually like to slice the cold chicken, but I can also chop it into pieces. When slicing, start with the thighs.

The cut pieces are very thin.

19

*****

20

Take a closer look.

21

There is no bloody meat at the last bone and joint, and the heat and time are very well controlled.

22

Cut the chicken and put it in a bowl. Add a little sugar, an appropriate amount of salt, an appropriate amount of MSG, a little pepper, a little light soy sauce, a little vinegar, pepper oil, sesame oil, and olives. Oil, red oil. Note: Do not add too much light soy sauce and vinegar, otherwise the taste will be bad and the color will be too dark after being served.

23

Then mix well and marinate for an hour or two. (If it’s summer, put it in the freezer for an hour or two.)

Another greedy cat is here.

24

Stir evenly before loading.

25

Then sprinkle with chopped green onion or coriander and serve.

In order to take care of the elderly, this dish is not spicy.

26

This dish is extremely spicy.

Kitchen utensils used: cooking pot