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怎样把鸡肉做得滑嫩

更新时间: 2020-09-21 00:00:00     

将活鸡从颈部宰杀放血,用70度左右的热水烫透,拔尽毛,从鸡腹部下刀剖开,去内脏,脚爪剥皮,洗净。将鸡和清水放入沙锅内,旺火烧沸后撇去浮沫,放入葱段,姜片,精盐,白糖;再改用小火浸焖,待鸡浸闷至七成熟时取出(鸡汤待用)。将香精放入鸡汤中调味,待汤汁澄清后用细罗筛滤去糟渣;取汁液加入绍酒,味精调匀成糟卤,再把鸡分斩成腿,胸翅等块状,浸入糟卤内,待晾后取出,切成长5厘米,宽1厘米的长方形条块状,呈鸡形码入盘中,浇上少许糟卤做出的鸡肉即滑嫩鲜香。

关键词: 怎样 鸡肉

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