Shanghai Baizhan Chicken pays attention to yellow skin, white meat, and red bones. • 上海白斬雞做法簡單得出乎你想像,皮脆肉嫩,必... shows that the chicken is very tender and there is blood in the bones. However, during the epidemic, it is better to cook it a little bit. Be sure to use fresh three-yellow chicken to make white chopped chicken, as frozen chicken will have a fishy smell. Sanhuang chicken is a kind of broiler with very tender meat. It is named for its yellow hair, yellow mouth and yellow feet. To make white chopped chicken, firstly, soak the chicken in the boiling water pot three times in one up and down cycle, which is the so-called three up and three downs. Let the chicken and chicken skin separate, after cooling in the middle, a delicious skin jelly can be formed, and the chicken skin will shrink and become crispy in the alternating heat and cold. After three cycles, put the chicken completely into the boiling water and cook. The dipping sauce is also the key to the delicious taste of the white chopped chicken. Although it is simple, it is very particular. Shanghai people's love for Bai Zhan Ji is obvious to all. As long as there is a family banquet, there will be Bai Zhan chicken. From Xiao Shaoxing founded in 40 years to the well-known Zhending Chicken, it can be said that a white chopped chicken has been drunk for generations. #小Shaoxing#White cut chicken#Zhending chicken#Shanghai cuisine#Three yellow chicken
The practice of Shanghai Baizhan Chicken is beyond your imagination, the skin is crispy and the meat is tender, a cold dish for family banquets that must be learned
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Main ingredients:
Three yellow chicken 1300g, ginger, spring onion, coriander
seasoning:
Edible oil, 50 grams of soy sauce, 2 grams of sugar, 20 grams of sesame oil, 20 grams of rice wine,
2 grams salt
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