Homemade Ginger Chicken Recipe

Hello everyone, I'm RouRou Chef! Today, I bring you a traditional Cantonese dish.--Dunqiang Chicken Ginger. Chicken! Dunqiang chicken has crispy skin and tender meat, it is mild and fresh. It's one of the top dishes in many high-end restaurants, but making it taste good isn't easy; it requires a lot of steps. But for food lovers like us, what matters is just being able to enjoy delicious and authentic dunqiang chicken, right? Hehe~ Today I will share with you my secret to cooking a tasty dunqiang chicken.? Pay close attention! Ingredients!!!

　　Main ingredients One whole fresh chicken,

Light soy sauce 10g, salt 5g, Sesame oil 10g, five green onions, three pieces of ginger, three cloves of garlic, one piece of ginger, five red onions. Steps

1. Ingredients display: One whole fresh chicken (try to buy a better-quality bird for the best taste; avoid too large ones), five green onions, three pieces of ginger, three cloves of garlic, one piece of ginger, five red onions, 10g light soy sauce, 10g sesame oil, 5g salt.

2. Preparing ingredients: Cut the ginger into slices, chop the ginger into fine pieces, and slice the red onions.

3. Let's start with the chicken preparation: Clean the chicken thoroughly, remove the internal organs and buttocks (keep the head), tuck the chicken feet inside the body cavity.

4. Boil a pot of water; add a few ginger slices, peeled sand ginger pieces, and smashed garlic cloves, along with some green onion stems.

5. When the water boils, reduce heat to keep it simmering, not boiling vigorously. Using your hand, hold the chicken's head and dip it in the pot for 3-5 seconds, then lift it out for a few seconds before dipping again for another 3-5 seconds. Repeat this action 3-4 times until the skin is mostly cooked (this step ensures consistent temperature inside and outside). Do not leave the chicken in too long each time.

6. Repeat several times, then bring water to a boil again; immediately remove the chicken when the water boils. Cover the pot and let it sit for 10 minutes.7. After 10 minutes, take out the chicken and cool it in an ice bath.

8. Boil the water once more; turn off the heat, place the ice-cooled chicken back into the hot water and cover again for another 10 minutes.9. Repeat this cooling action three times, which means boiling three times. The third time, use a skewer to pierce through the thickest part of the thigh meat; if no bloody liquid comes out after removing the skewer, remove the chicken.10. When taking out the chicken, you can hold the wings with a pair of chopsticks and lift them up.

11. After lifting out, immediately place it back in the ice bath (this time is the third one), and let it cool thoroughly; make sure to change the water if it heats up.

12. Heat the pot clean and add oil.

13. Add chopped ginger and red onions, stir-fry until fragrant.14. Pour in light soy sauce and salt for seasoning.15. Drench the chicken with the seasoned sand ginger sauce; as you pour, hear the sizzling sound and enjoy the aroma of the sand ginger. Your mouth will water at the thought of it. This is how a dunqiang chicken is made; it's time to dig in!

16. Tip: I used a three-immersion-three-ice method.The finished dish has crispy skin and tender meat, with flavor left on the bones, and the final sand ginger should be stir-fried over hot oil before drizzling over the chicken surface. Give it a try! Remove and place back into ice water (this time, the third immersion), which should be for a longer period. Ensure it cools completely. If the water heats up during this process, remember to frequently replace with new ice water.

After soaking the chicken properly, use kitchen paper towels to dry its surface thoroughly. Evenly apply sesame oil and then cut and arrange on a plate.

Heat oil in a clean pot.

Add shallot ginger and red spring onions and stir-fry until fragrant.

Add soy sauce and salt for seasoning.

Pour the prepared stir-fried shallot ginger sauce over the chicken, creating sizzling sounds. The aroma of shallot ginger immediately hits your face. This makes one's appetite irresistible; and here you have it—a finished sand ginger chicken dish to enjoy!!!

Tip: This method involves three immersions in ice water. The final result is tender meat with crispy skin, flavorful bones, and the aroma of fried shallot ginger on top. Give it a try!!