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INGREDIENTS
a Pudong chicken about 2000g
RECIPE
- Cut open the neck of the chicken to drain blood, depilate it in hot water, make a cut of 1 to 2 inches at the tail,
remove intestines, then clean it thorouly.
- Scald it in hot water first, then braise it in the water of about 95 centigrade for 15-20 minutes. Take it out
from the pot and let it cool down.
- Slice it into pieces and place them in a dish together with the special seasoning made by the restaurant.
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