Boiled Chicken with Sauce
1: Half of Sanhuang chicken, carefully washed and rinsed.
2: Boil water in the pot, and prepare another pot of cold water with ice particles for use. After the water is boiled, soak Sanhuang chicken in boiling water for 5 seconds, then take it out and cool it in cold water for 5 seconds. Repeat this operation 3 times. The purpose of doing this is for the crispy feeling of chicken skin.
3. Add chopped pepper, chopped green onion and Jiang Mo into the pot, and add water to start cooking, so that the chicken will not be completely covered. After the water is boiled, add a little cold water immediately, keep the water temperature at about 95 degrees, add the washed chicken and cook on low heat for 10 minutes. In this process, water can't be boiled. When the water is boiling, add a little cold water to achieve boiling without boiling.
After 4: 10 minutes, cover and simmer for 30 minutes. After 30 minutes, take it out and put it into the cold boiled water of ice particles prepared in advance, and cool it for 15 minutes to tighten the chicken skin.
After 5: 15 minutes, take out the dry water and brush the sesame oil on the chicken skin, so that the color is brighter, the taste is better and the taste is firmer. Brush the oil, let it cool for 30 minutes, and then cut the plate.
6. Dip a piece of ginger, pat it flat, cut it into fine foam, scallion, and put it into a bowl, then add salt, sugar, chicken essence, pepper, vegetable oil and a little sesame oil. After the oil is heated, pour the hot oil into the bowl.