About 中国人吃鸡讲究鲜、香、嫩、滑、爽、脆，其实亦是品尝此菜肴的基本原则。 Chinese people pay attention to eating fresh, fragrant and tender, slippery, cool, crisp, in fact, this is also a taste of dishes in the past. 其鸡皮脆香爽口，肉质嫩滑，原来用平常的简单材料也可以做出非一般的食味。 Cui Xiang gallinae its refreshing, succulent Nenhua, the original use of the usual simple materials can also be made of non-ordinary taste. 分量 ： Weight: 6～8位用 6 to 8 with 制作时间 ：1小时 Production Time: 1 hour 材料 Materials 光鸡1只(约1500克)，姜(拍扁)80克，干葱(拍扁)3粒，沙姜片3片，香叶2片，果皮1/2个，生油2汤匙。 A light chicken (about 1500 grams), ginger (flat film) 80 grams of dried onion (flat film) 3, 3 sand ginger, 2 Heung Yip, peel 1 / 2, 2 tablespoon oil. 浸鸡汁料 Liu Ji Zhi Baptist 清水16量杯，盐800克(预先与8量杯水煮溶)，砂糖40克，冰粒(后下)1200克。 16 measuring cup water, salt, 800 grams (8 in advance and measuring cup water soluble), 40 grams of sugar, ice (after) 1200 grams. 调味料 Seasoning 蒜子(剁碎)2粒，干葱(剁碎)2粒，油炸金蒜茸1汤匙，姜(切碎)20克，葱(切碎)1根，沙姜粉2茶匙，万字酱油5汤匙。 Son of garlic (chopped) 2, dried onions (chopped) 2, Kim fried garlic 1 tablespoon ginger (chopped) 20 grams of onion (chopped) 1, Sha 2 teaspoon Ginger Powder, soy sauce million words Spoon 5. 制法 Law - 1、锅预热，下生油，随即下所有调味料爆香，最后倒入酱油煮滚，备用(与鸡伴食)。 1, preheat the pot, under the oil, then all Baoxiang sauce, soy sauce into the final boil, back-up (with chicken Bansi). 2、光鸡去清内脏，清洗干净，备用。 2, chicken-ching to internal organs, clean, back-up. 3、预备一煲滚水，以能覆盖鸡面为准，放入其他材料，再放入光鸡，以大火滚起后，转用微火浸20分钟，捞起。 3, to prepare a pot boiling water to cover chicken noodle later into other materials, and then Add chicken to roll from the fire, switch to Weihuo Baptist 20 minutes to salvage. 4、光鸡捞起后，立即置于浸鸡汁料中，浸25～30分钟或直至鸡身凉冻，斩件后便可上碟。 4, chicken picked up immediately after the meal at Jizhi Baptist, Baptist 25 to 30 minutes or until the chicken cool and cold, in a piecemeal fashion, and after that they can dish. 心得 Experience 1、洗鸡时，必须除去内脏，特别是鸡肺，否则在烹调时，浸鸡水远不会被煮熟，以及不断有血水涌现。 1, wash the chicken, it is important to remove the internal organs, especially the chicken lung, or in cooking, dip the chicken cooked water will not be much, as well as the continuing emergence of blood. 2、采用速冻鸡作此菜式，肉质比较粗糙，口感欠佳，以活鸡的食味比较好。 2, used for the quick-frozen chicken dishes, succulent rough comparison, the poor taste to live the good taste. 3、鸡浸在浸鸡汁料中时，鸡身宜仍处于温暖至冻之间。 3, dip the chicken in the Baptist compound Ji Zhi, who should be the chicken is still in between the cold to warm. 4、浸鸡时间不宜太久，否则肉质的爽滑程度骤减。 4, dip the chicken should not be too long time, otherwise the quality level of Shuanghua sharply.
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