First, hold the chicken's head in your hand, and soak the cleaned whole chicken in hot white-cut chicken water to make it evenly heated. Soak it for about 5 seconds until the chicken's skin is discolored and tight, then control the water in the abdomen, and then pour it into cold water to cool it down. Repeat the actual operation for four times, and then put the whole chicken completely in hot white-cut chicken water and soak it with slow fire10-5 min until it is cooked. In this way, the white-cut chicken is made better, and the chicken skeleton is "bleeding but not flowing", and the skin is crisp and tender, smooth and refreshing.
Boiled chicken water: put cold water17kg into a stainless steel soup barrel, add 250g of washed and flattened ginger slices, 25g of ginger, 20g of cinnamon, 5g of poria cocos15g, 5g of Amomum villosum10g, 5g of galangal, and add 250g of salt and chicken essence/kloc-0. When cooking, the soup base used for cooking chicken is very particular and must be appropriate, which can store the soluble protein of chicken to the greatest extent, improve the delicious level of chicken, and have its unique strong aroma and taste.
When the dish is set, the fat and thick chicken breast and chicken breast are cut into pieces, which are neatly stacked on the bottom of the black pepper chicken. The white and tender meat is high and cold, and each cup of delicate muscle is tightly tied into chunks of meat, which makes people's mouths restless. Mix a little seasoning, pour it on the chicken, and the fresh and tender juice is flowing, which is refreshing and beautiful, and it is also a gorgeous temptation.