Double-flavored white-cut chicken
| Three Yellow Chicken 1 only | Red onion 50g |
| Old ginger 30g | Chives 1 tree |
| Salt 5g | Light soy sauce 15ml |
| Shaoxing Rice Wine 30ml | Sesame Sesame Oil A little |
| Oil 30ml |
Step 1
Clean the three-yellow chicken, remove large pieces of chicken fat, and chop off the chicken feet.. Grate half of the old ginger into ginger paste and slice half of it. Chop the shallots into fine pieces.
Step 2
Boil a large pot of water over high heat, add chives and ginger slices, and rice wine. When the water is boiling, hold the chicken neck and immerse the chicken body in the boiling water for 10 seconds, then pick it up. It is best to use it if possible. Use a fan to dry the chicken skin. When the water in the pot boils again, put the chicken in and blanch it for 10 seconds. Do this three times. For the fourth time, put the chicken directly into the boiling water, cover and turn off the heat, and simmer for 30 minutes. Take it out and immediately put it into ice water. After it cools down to room temperature, take it out and dry it. Apply a little sesame oil on the chicken skin and spread it evenly.
Step 3
Add ginger paste and a little salt, mix well and put it into the butterfly
Step 4
Pour light soy sauce into another dish, then add chopped shallots.
Step 5
Pour oil into a wok and heat until boiling. Pour over minced ginger and chopped red onion. After the chicken is dried, cut it into large pieces and stack them neatly. You can dip it in ginger or scallion oil according to your personal taste. Dip in ginger or scallion oil to taste. Cooking tips for double-flavored white-cut chicken1.Three yellow chicken within 750g
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