Cold chicken rack is a Northeastern specialty dish. It is made by cooking the chicken rack and then mixing it with auxiliary ingredients and seasonings. It has a unique flavor, delicious taste and is very delicious. Here is what you will learn Let me introduce the specific method. Tools/Materials
3 chicken racks, 1 small onion, half a carrot, and appropriate amount of coriander.
Onion, ginger, salt, monosodium glutamate, pepper, star anise, cooking wine, sugar, mature vinegar, soy sauce, sesame oil, oil.
Clean the chicken rack and control the moisture. Chop green onions, ginger, prepare peppercorns, and star anise and set aside.
Put the chicken rack in a pot of cold water and boil it. After boiling for one minute, take out the chicken rack, wash it with water (blood water and foam), and drain the water.
Put water back into the pot, put in the chicken rack, add peppercorns, star anise, salt, soy sauce, a little sugar, cooking wine, bring to a boil over high heat, then reduce to low heat and simmer. Cook for about 20 to 30 minutes (use chopsticks to insert the chicken rack until it can be inserted through). After the chicken rack is cooked, turn off the heat.
After the cooked chicken rack has cooled down (not hot to your hands), break the chicken rack into pieces with your hands and remove the chicken tails.
Peel the onions, wash them with water, drain them and cut them into shreds. Peel the carrots, wash them with water, drain them and cut them into shreds.
Wash the coriander with water, drain it, and cut it into small pieces. Chop the garlic into mince.
Put the broken chicken rack into a basin, add shredded onions, shredded carrots and minced garlic. Add a little salt, MSG, a spoonful of sugar, a spoonful of vinegar, a spoonful of soy sauce, and mix evenly.
Add coriander, a spoonful of sesame oil, and mix evenly.