Chinese Food
Sichuan East cold chicken with eight pieces of water
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One city, one dish, one hundred cities, one hundred flavors. My hometown is a small town in the east of Sichuan. It is close to the mountains and rivers. When I was a child, there were shouts of selling chicken cake every day. There were also the rhythmic beats of the master who made the pot helmet on the rolling pin. There were also the zizzy sounds of fried oil fruits in the restaurant These are the taste of hometown. What I miss most is the hometown's special cold chicken. We call it eight pieces of water and eight pieces of chicken. About the origin of the name. It is said that it was the first chicken seller who divided the cooked chicken into eight pieces (head and neck, chest, two wings, two legs and two claws) and soaked them in red oil seasoning. No matter how it comes from, I only know that this dish is a cold dish that every family can make on New Year's day and on weekdays. There are many different ways of making cold chicken in other places. The way of making cold chicken in this hometown seems simple, but there are particular points in every link of its ingredients, cooking and seasoning. The meat of chicken is tender, bright red, spicy and always stops people
Cooking ingredients
Cooking Steps
Step1:It is particularly important for the selection of chickens. We must choose the chickens that are raised in rural areas. That is, the commonly known native chicken. We can't use the chickens that are fed in the chicken farm. We'd better use the rooster. The size of the chicken should be 34 Jin. The meat quality of native chicken is more compact, fresh and tender, with less fat and fat, while that of industrial broiler is loose, with more fat, which is not suitable for cold mixed chicken. The treatment of chicken. Killing chicken can't break the chest. The internal organs must be taken out from the tail opening. The integrity of the whole chicken should be preserved. (this step can be handled by the merchant when buying chicken.
Step2:Prepare a large pot. Clean the whole chicken. Put it in the pot. Add water into the pot. Just submerge the whole chicken. Take a large piece of ginger. Pat it with a knife and put it in the pot with proper salt. (note that the chicken is boiled in cold water, not after the water is boiled.
Step3:When the big fire is over, turn to the small one. Never cover the pot. Keep the heat under control. Don't let the water in the pot boil in large quantities. Beat off the froth. Boil for about 1520 minutes. Turn the whole chicken over in the middle. Poke the chicken leg with toothpick.
Step4:Take out the cooked chicken. Rinse it with cold water. Cool the chicken quickly. This will make the chicken contract quickly. The meat is tender. You can also use ice bubble. The purpose is to cool the chicken quickly.
Step5:When the temperature of the chicken drops, you need to hang the whole chicken and let the water on its body surface evaporate to dry. Don't try to be lazy. You can't dry it with a kitchen paper towel. Wait until it's completely natural to dry (about 3 hours). Then put it in the refrigerator for cold storage. The chicken after cold storage is easier to cut. In the traditional way, in the age of no refrigerator, it is necessary to hang the whole chicken overnight. The refrigeration time is about 4 hours.
Step6:OK. When the chicken is swinging in the air, let's make chili oil. Of course. It's better to make it in advance. The longer it takes, the purer the chili oil will be. Put the right amount of spices (such as star anise, Sannai, cinnamon, grass and fruit) into a clean and waterless small bowl. Heat the frying pan and pour in the right amount of oil. The oil temperature should not be too high. Turn off the fire when the pan is just filled with lampblack. Don't rush to pour the oil into the bowl. Wait for 20 seconds. Let the lampblack go. Then pour the hot oil into the bowl with spices. In another 10 seconds, put a small amount of chili powder into the bow
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Cooking tips:1 - in the process of cooking chicken, do not cover the pot. Make sure to use a small fire. 2-there is no garlic or raw soy sauce in this chicken dressing, so don't put them. 3-The cooked chicken must be cooled quickly and hung to dry. There are skills in making delicious dishes.
