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Calling all cooking novices! Want to easily bring the classic night market delicacy, "Salted Chicken," home? This easy home version of salted chicken not only boasts the unique aroma of homemade chicken broth but also uses an ice bath technique to ensure the chicken is springy and chewy, while the vegetables are vibrant and crisp. Paired with sesame oil and seasoned salt, it's refreshing and incredibly addictive – you'll fall in love after just one bite!
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Prepare chicken broth and poach chicken drumstick, then chill in an ice bath. → Prepare vegetables, blanch in batches, and immediately chill in an ice bath. → Cut chicken and vegetables into pieces. → Add minced garlic, chopped scallions, sesame oil, broth, and seasoned salt, then mix well. → Plate and serve.
Prepare chicken broth and poach chicken drumstick, then chill in an ice bath. → Prepare vegetables, blanch in batches, and immediately chill in an ice bath. → Cut chicken and vegetables into pieces. → Add minced garlic, chopped scallions, sesame oil, broth, and seasoned salt, then mix well. → Plate and serve.
Calling all cooking novices! Want to easily bring the classic night market delicacy, "Salted Chicken," home? This easy home version of salted chicken not only boasts the unique aroma of homemade chicken broth but also uses an ice bath technique to ensure the chicken is springy and chewy, while the vegetables are vibrant and crisp. Paired with sesame oil and seasoned salt, it's refreshing and incredibly addictive – you'll fall in love after just one bite!
First, prepare the chicken broth. Add 1500毫升 of water to a pot, along with 6 red dates, 6公克 of angelica root (Dang Gui), 4-5 licorice slices, 20公克 of ginger, 2大匙 of rice wine, and 2大匙 of salt. Bring to a boil over medium heat for about 3 minutes to allow the flavors of the spices to fully release.
Place the free-range chicken drumstick (boneless, washed, and patted dry) meat-side down into the boiling chicken broth, and continue to poach over medium heat for 5 minutes. After 5 minutes, turn off the heat and let the drumstick steep in the pot for 10 minutes to ensure it is thoroughly cooked and tender.
Next, prepare the vegetables. Cut the broccoli into small florets, peel the stems, and wash thoroughly. Core and remove membranes from the red and yellow bell peppers, then cut into large pieces for easier blanching later.
Prepare a pot of hot water, add 1/2大匙 of salt, and bring to a rolling boil over high heat, ready for blanching vegetables.
First, add the broccoli and blanch over high heat for 1分半鐘. Once blanched, immediately remove and transfer to an ice bath to maintain crispness and vibrant green color.
After poaching the chicken, be sure to turn off the heat and let it steep. This ensures the chicken is thoroughly cooked while remaining tender and moist.
Immediately transferring the cooked chicken and vegetables to an ice bath is crucial. This makes them springier and keeps the vegetables vibrantly colored.
Always use high heat when blanching vegetables and control the timing precisely to prevent them from becoming overcooked or losing their crispness.
The Chinese herbs in the chicken broth infuse the chicken with a unique aroma, making it the soul of this salted chicken dish.
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