Send BLAIXI: Green oily chicken
BECKYBLOG does now, knew the friend on a lot of nets, have many is opposite among them I am accredit very, often question the method of a few dish to me. As a result of ignorant, some dish I had not heard of even the name, do not promote a practice, before two days, BLAIXI asks me green oil how to chicken is done, this I am met, why be met? Because I am on new tung and the website that love hutch,had seen, xi Xi. Here oneself starts work, referenced (ought to saying is copy word for word) Xin Tong’s practice.
Drumstick is bought in the supermarket two, do not carry too big drumstick, swiss chicken is industrialized circle is raised, so not very moves, gigantic thick gallinaceous ham mouthfeel is inattentive, gallinaceous flavour few is weak. This dish besides green sweet outside, basically be the former taste that has chicken, should carry as far as possible so a bit smaller buy. What I buy is it is the least two drumstick pork in the supermarket. The weight that connect bone is 285 grams.
Just as its name implies still needs green oily chicken green silk, the silk of pointed any of several hot spice plants that needs a few red additionally comes match colors. Green silk shifts to an earlier date 20 minutes bubble is in water, make it curly, so that ” kill ” drop a few too strong green flavour.
Drumstick get rid of drops bone, this is me to new tung cookbook alter one of, the reason is the knife that because of us the home can not throw bone easily, eating roast duck stripping and slicing last is I and LG one person of two people helps a knife up, one person breaks the back of a knife blade suddenly to just open roast duck to chop with hammer. Draw a lesson this, give pick character first, the job of behead piece is met from the back relatively relaxed dot. Additional, considering BLAIXI is to be the dot in the home to make this food, get rid of drops bone more was necessary.
Will go bone chicken (about 250 grams) with one teaspoon (5ML) salt and one teaspoon white wine mix quarter of divide evenly souse, after the water inside a pot for steaming food leaves, enter conflagration of a pot for steaming food 12 minutes to be taken out. Throw ice immediately in water. What this one pace and the process that make white behead chicken have different in approach but equally satisfactory in result is clever. The principle is to pass refrigeration, aperture of fur letting chicken contracts quickly, in gallinaceous skin colloid very fast also aspic lives, make mouthfeel more fragile.
After chicken is cooling, place with fast knife section dish and silk of the green on the shop and silk of red any of several hot spice plants. one spoon oil (15ML) burn heat to arrive with the sesame oil of one spoon fumy, drench slowly on gallinaceous piece, hear only ” whistle whistles ” sound, the fragrance of chopped green onion also is stimulated subsequently piece, can eat.
If not the word of bone, this dish is very simple really. The practice is actually change from white behead chicken and come. Reason flavour and white behead chicken are approximate, especially fragile fragile gallinaceous skin tastes very tastily. Added fragrance of full-bodied chopped green onion again at the same time. Compare white behead chicken more go with rice a few.
Process graph
Finished product graph
Illuminate a close shot
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