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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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