Skin on 口水鸡

Date: 2012-04-20 08:21 pm (UTC)
From: (Anonymous)
Hi Kake ... Rather than leaving the chicken to cool in the pot, try taking it out as soon as it has cooked and plunge it into cold water immediately. I have not tried that for this dish in particular, but it does 'tighten' the skin somewhat and make it a bit more palatable (I'm not a huge fan of boiled skin either, but my taste for it is increasing) ...

Here is a (pretty bad) translation of a recipe in Chinese

"1) Wash chicken, Zhancheng block.About to boil the water before the wine is added to the pot the onion ginger.After the water is boiling into the chicken cook for 10 minutes.Cooking time not too long, so the chicken more tender.
2) to immediately put the cooked chicken in cold water, preferably ice water excited about.This fine leather slip tight, crunchy not easy to loose bad."

Cheers

John Thompson (http://sybaritica.me/)
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