Alpinia officinarum, garlic seeds, onion 300g of Alpinia officinarum, 7 garlic seeds and some onions.

1 chicken

Proper amount of white sesame seeds (about half a bowl of rice)

Salt semi-packaging

Proper amount of oil

Ice water quantity

Sesame oil right amount

How to Flavor Jiang Sha Chicken?

First, wash the chicken and put it aside.

Clean galangal, scrape off the skin and pat it flat, including garlic, and then divide it into three or four cloves of garlic and appropriate amount of galangal for later use.

Boil a glass of water first. You'd better soak the whole chicken in water. I'm Zan. The chicken is a little big, so I probably forgot. After the water boils, add half a packet of salt. Don't be surprised that half a packet of salt will be salty, only water is salty. Chicken will only absorb 40% salty taste), then put the freshly washed garlic, ginger, onion and chicken in salt water and cover the pot. I wonder what the temperature of everyone's induction cooker is like? Just turn around and let the water roll slowly, instead of rolling and stopping.

After cooking 15 minutes, turn off the fire, do not open the lid, let stand for 25 minutes, wait for the chicken to soak slowly in boiling water, and wait for the chicken to absorb more fragrance. Then prepare ice water to supercool the river, so that the chicken skin will be crisp. When the chicken is not too hot and a little cold, pick it up and drain it.

At this time, the remaining ginger, garlic and onion are all chopped together into almost the same size and put in a basin for later use. Then at this time, put the white sesame seeds in a non-stick pan and heat them for a while. No gas. Just heat the pot, gently heat it to smell the fragrance or see it turn golden yellow, and then put it away for use.

Then heat the pot and pour in the right amount of oil, which is similar to the amount of ginger, garlic and onion. Then bring to a boil, add one or two spoonfuls of salt and stir-fry Gaza ginger, garlic and onion. Turn off the fire for standby.

Finally, arrange the chicken pieces. Sweep a layer of sesame oil with a broom. When I was young, it was very fragrant, and then sprinkled with white sesame seeds. Finally, when the ginger, garlic and onion sauce is cold, pour it on the surface and eat it directly! !

skill

Don't be stingy with your galangal, of course, you should make your own dishes more authentic. If you don't want to pour galangal on the noodles, you can also put it in a basin and eat it as you like.