Hello everyone, I’m the meat chef! Today I bring you a typical Cantonese dish Zhanjiang Shajiang chicken! Shajiang chicken skin is smooth, light and delicious. It’s the first famous dish of many restaurants, but it’s not easy to make delicious food, it’s complicated. But for food, as long as you can eat authentic Shajiang chicken, what is the complexity?? Hehe ~ today I will announce the secret of how to make delicious Shajiang chicken. We should take a serious look!!
1 piece of ginger
Five red onions
10 grams of soy sauce
10 g sesame oil
Step 1Ingredients display: 1 fresh chicken (try to buy fresh and good chicken, the better the chicken, the better it is cooked, not too big), 5 scallions, 3 Shajiang, 3 garlic, 1 ginger, 5 red scallions, 10g soy sauce, 10g sesame oil, 5g salt.
Step 2Processing ingredients: sliced ginger, chopped Shajiang, sliced red onion.
Step 3Here's how to do chicken: first of all, wash the chicken, remove the internal organs and buttocks (don't remove the head) and put the chicken feet into the stomach.
Step 4Boil a pot of boiling water, put a few pieces of ginger into the water, peel and pat the ginger, pat the garlic, and boil the scallion leaves together. Turn down the fire after the water boils, keep the water surface from rolling, and put the chicken into the pot with the chicken head in hand.
Step 5Put the chicken into the pot and scald for 3-5 seconds, then lift it up and stop for a few seconds, and then scald it again for 3-5 seconds. Repeat this action 3-4 times until the chicken skin is basically cooked (this action is to keep the temperature inside and outside the abdominal cavity consistent, and pay attention to the time of each blanching is not too long).
Step 6After several times, boil the water and turn off the heat. Put the chicken in immediately (the water must be over the chicken.) Cover and soak for 10 minutes.
Step 7Soak the chicken for 10 minutes and soak it in ice water.
Step 8Boil the water in the pot again, turn off the heat, put in the chicken that has been soaked in ice for 10 minutes, cover the pot and soak for another 10 minutes.
Step 9Repeatedly soak the action 3 times, that is to burn 3 times of boiling water. For the third time, use chopsticks to insert and pull out the thickest part of the thigh meat. If there is no blood flowing out of the hole, you can take it out.
Step 10When fishing out, you can use chopsticks to hold the chicken wings. Put it in ice water again (this is the third time). Soak it for a long time. Make sure it is cool. If the water gets hot in the middle, remember to change the ice water frequently.
Step 11After soaking the chicken, use kitchen tissue to absorb the water on the surface of the chicken, evenly smear sesame oil on the surface of the chicken, and then cut it into pieces and put it on the plate.
Step 12Heat the oil in a clean pan.
Step 13Add the ginger and red onion and stir fry until fragrant.
Step 14Add soy sauce and season with salt.
Step 15Pour the stir fried Shajiang sauce on the chicken. The sauce makes a squeaky sound on the chicken. A smell of Shajiang comes to your face. Let people move their fingers, so a Shajiang chicken is finished, you can eat it...