Braised chicken with jellyfish and scallion
During my study abroad, this dish is a must-have dish for friends' gatherings during New Year holidays. For one thing, Cantonese people call it "no feast without chicken". For another, this dish is simple and delicious.one If you think there are too many people, one chicken is not enough, and there are too many two, you can buy 1-2 chicken legs to soak together.two In terms of sauce, you can add mustard oil and pepper oil according to your own taste.three Chicken bones can be used as decorations to make the whole dish more three-dimensional. Besides, they can also be left to cook porridge.four For jellyfish, soak them in cold water for half a day after buying them, and change the water every hour during the period. After tasting that the jellyfish have no fishy smell, you can drain the water and add a little ginger juice to taste immediately.
Step 1 . First of all, let's enjoy this enchanting chicken. Wash and dry slightly.
Step 2 . Find a big pot and put onions, ginger, turmeric powder and water that can surpass the chicken.
Step 3 . Burn to a boil.
Step 4 . Put the whole chicken in, then grasp the chicken feet with your hands and pull for several times. This action is crucial to ensure that the inside of the chicken is completely soaked in hot soup.
Step 5 . Now start counting for 10 minutes, continue to burn until the water boils, and then turn to medium fire. When it's time, turn off the fire and let the pot simmer on the stove for 30 minutes. Then take out the chicken and cool it quickly with ice water.
Step 6 . Separate the bone, skin and meat of the chicken, and tear the meat into thin strips.
Step 7 . For sauce, cut the red onion into thin pieces, mix in some green onions, add a small spoon of sea salt, and pour 2-3 tablespoons of boiling oil on it.
Step 8 . Then stir all the ingredients and shredded chicken evenly, add oyster sauce and five spice powder, and finally sprinkle some sesame seeds on the plate. (the handling method of jellyfish shreds is shared in the experience section)
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