One, Ingredients
Main ingredient: A young hen weighing about 750 grams.
Accompaniments:Ginger50 grams, and spring onions 50 grams.
Seasonings:Fine salt5 grams,Peanut oil60 grams.
Two, Method
The main ingredient should be selected from a young hen with tender meat and small bones, not having laid eggs.Those that are either too heavy or too light should not be chosen.After slaughtering, it should be prepared immediately to ensure freshness.After selecting the main ingredient, preliminary processing is required.
The ginger should be chopped into and the white part of the spring onions cut into threads.Then, mix with fine salt and evenly divide them into two small bowls.
Place a pot on medium heat and pour in oil until it heats up slightly. Pour this oil over both small bowls to fry the ginger and the spring onion threads until they emit a fragrance, then set aside.
Place the pot on high heat and add boiling water, bringing it to a temperature around 90°C. Hold the chicken by its head with one hand and immerse its body in the water for about three seconds each time, repeating this process three times to ensure even heating inside and out but not too long.Afterwards, place the whole chicken into the pot, ensuring it is fully covered with water and cook for about 15 minutes. Remove when cooked through.
Place the cooked chicken in cold water to cool down, remove the feathers and yellow skin, wash thoroughly, and dry the chicken's entire surface using a clean towel. Then brush the entire skin with hot oil to make it shiny and smooth.Finally, cut the chicken into portions and arrange them on a platter to resemble a chicken shape.
Serve with fried ginger and spring onion threads as seasoning.
Three, Characteristics
The skin is tender and oily, with a fresh chicken flavor.