Homemade Shajiang Chicken

　　Hello everyone, I am a fleshy kitchen today to give us an authentic! Cantonese – Zhanjiang sand ginger ! Rouhua chicken ginger chicken skin cool, light and delicious. It is the first famous dish in many big restaurants, but it is not an easy task to make delicious. It is more complicated. But for foodies, as long as you can eat delicious and authentic Sha Jiang Chicken, what is this complicated? Hehe~ Today I will announce the secret of how the chef cooks Sha Jiang Chicken. Everyone should watch it carefully!!!!

Ingredients Ingredients

　　A fresh chicken, soy sauce 10g, salt 5g, sesame oil 10g, 5 onion, ginger 3, 3 garlic, ginger 1, red onion 5

　　step

　　1. Ingredients display: 1 fresh chicken (try to buy fresh and good chicken, the better the chicken is, the better it tastes, not too big), 5 green onions, 3 small ginger, 3 garlic, 1 ginger, 5 shallots, 10 grams of light soy sauce, 10 grams of sesame oil, and 5 grams of salt.

　　2. Processing ingredients: slice ginger, mince sand ginger, and slice red onion for use.

　　3. The method of chicken is introduced below: First, wash the chicken to remove the internal organs and buttocks (don’t remove the head) and stuff the chicken feet into the belly.

　　4. Boil a pot of boiling water, put a few slices of ginger in the water, peel the ginger and pat and put it in. Also pat the garlic, and put the green onion leaves just now and cook together. After the water is boiled, turn off the fire, keep the water surface from boiling, and put the chicken head into the pot.

　　5. Put the chicken in the pot and blanch it for 3-5 seconds, then lift it up and stop for a few seconds, then add the chicken to blanch 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, pay attention to not too long each time).

　　6. After repeated several times, boil the water, turn off the heat, and immediately put the chicken in (the water must pass through the chicken .) Cover the pot and soak for 10 minutes.

　　7. After soaking for 10 minutes, soak the chicken in ice water to cool thoroughly.

　　8. After the water in the pot is boiled again, turn off the heat, add the chicken that has been soaked in ice cubes for 10 minutes, cover the pot and soak for 10 minutes.

　　9. Repeat the soaking action 3 times, that is, boil boiling water 3 times. The third use chopsticks when the chicken thigh meat in the thickest inserted and removed, the hole if no blood flow out to fish.

　　10. When fishing out, you can use chopsticks to catch the chicken wings . After removing it, put it into ice water again (this time is the third time into the ice water), this time it will take a longer time to soak, and it must be soaked thoroughly. If the water becomes hot in the middle, remember to change the ice water frequently.

　　11. After soaking the chicken, use a kitchen paper towel to soak up the water on the surface of the chicken, apply sesame oil evenly on the surface of the chicken, and then cut it into pieces.

　　12. Raise a clean pot and heat oil.

　　13. Add sand ginger and red onion and stir fry until fragrant.

　　14. Add light soy sauce and season with salt.

　　15. Pour the stir-fried sand ginger sauce on the chicken, and the sauce will squeak on the chicken, and a scent of sand ginger will blow over your face. Let the index finger move a lot, just like this a piece of Sha Jiang Chicken is completed, you can start eating!!!

　　Tip: This time I used the three-soak and three-ice method. After the finished product is finished, the skin is refreshing, the meat is tender, the bones are smelly, and the last sand ginger should be sauteed, and the hot oil is poured on the surface of the chicken. You can try it!!