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手撕鸡(凉拌)是我的家常菜,喜欢吃滑嫩的纯肉,也爱喝鸡汤。
材料:鸡,盐焗鸡粉,芝麻油,炒过的芝麻,芫茜。
做法:
1,拍一块姜,冷水放鸡烧开才计时,一直大火滚15~20分钟,关火浸半小时。
2,捞出,完全放凉,把鸡手撕骨肉分离,芝麻油、盐焗鸡粉、芝麻、芫茜,拌均匀。
3,盐焗鸡粉半包左右,边拌边试味。
4,浸鸡啥的要看鸡的大小,汤水多不多,炉的功率等有区别,靠多做多练!
5,后来我不拿整鸡浸鸡了,用冰鲜的鸡上髀肉,薄一些更好浸,煮15分钟浸半小时搞掂,肉质也很好吃!当然鸡腿啊,半鸡都可以。
6,最后的鸡汤加些菇呀什么的继续煮一下,鲜甜还有漂亮的鸡油花!!
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