Hello, everyone. Today, the author will share a delicious dish-Jiuxiang Princess Chicken. The "nine spices" here refer to the nine spices used in cooking this dish, including star anise, cinnamon, pepper, galangal, dried tangerine peel, licorice, Siraitia grosvenorii, fennel and clove. For these nine spices, it should be easy to find in daily life. As for this nine-spice princess chicken, although the author did not use orthodox princess chicken, but used ordinary broiler instead, the taste is quite good. After all, there are fewer princess chickens sold in the vegetable market, so I can only make this decision, hoping to get everyone's understanding. If you are interested in this delicious chicken, you might as well read the following essay by the author. Next, the author will share with you the detailed cooking method of this nine-spice princess chicken, I hope you like it.

Raw material: a broiler, and nine kinds of spices such as star anise, cinnamon, pepper, galangal, dried tangerine peel, licorice, Siraitia grosvenorii, fennel, clove and salt100g. For the preparation work, firstly, thoroughly clean the inside and outside of the broiler, chop off the head of the broiler, prepare a disposable spinning bag filled with halogen, and put 9 kinds of spices into the yarn bag for later use.

Step 1: Prepare a larger pot, the capacity of which is preferably four times that of the broiler, and prepare clear water three times the weight of the broiler, then pour the water into the pot, add100g salt and stir well. Then, soak the washed broilers in salt water for 45 minutes-1 hour. For this step, just let the chicken taste properly before cooking.

Step 2: Take out the broiler, boil the whole pot of salt water, then add the prepared spice bag, cook for 10 minute on low heat, and then prepare to put the broiler.

Step 3: The next step is to "roast the chicken". Simply put, put the chicken neck in the soup for 30 seconds, then take out the soup for 30 seconds and go back and forth three times, thus completing the step of blanching the chicken. The main function of this is to make the egg skin accept the cold and hot cycle to the maximum extent, so that the cooked chicken is not easy to wrinkle and the meat quality is more compact.

Step 4: Put the chicken breast down, put it in the pot, cover it and cook for 22 minutes. For this step, the time should not be too long, 22 minutes is the time experience summarized by many chefs, and the author also refers to the conclusions drawn by many chefs' production methods.

Step 5: Quickly put the hot broilers into a bowl filled with ice water, so that the chicken skin and chicken skin can be quickly tightened during the rapid cooling process, thus achieving a fresh and delicious taste when eating.

Step 6: Prepare a brush, dip it in sesame oil, then take out the cooled princess chicken and apply a layer of sesame oil on the surface of the princess chicken to enhance its fragrance. The next step is to cut it and put it on a plate, so that a nine-spice princess chicken is made.

Finished product renderings: In fact, for this nine-spice princess chicken, it is similar to the Sanhuang chicken we usually eat. That is, the original version chose different kinds of chickens, which led to different tastes of dishes. Of course, chefs can greatly change the adaptability of different kinds of chickens to seasonings through cooking, so today, I believe that this delicious dish made of virgin chicken instead of princess chicken can restore 80% of its original taste.

So today's food is shared here. Friends who like articles pay more attention to me.

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