Bing Pi Salted Chicken (冰皮冻盐水鸡)

Bing Pi Salted Chicken

Ingredient
A
-> 1 chicken about 1500 gm

B
-> 80 gm ginger (crushed)
-> 3 shallots (crushed)
-> 6 pieces cekur (shajiang)
-> 5 pieces of dried fruit peel
-> 2 tbsp soya sauce

C
-> 16 cups of water
->  800 gm salt (pre-cook with 8 cups of water)
-> 40 gm sugar
-> 1200 gm ice cube (add in lastly)

Sauce
-> 2 tbsp garlic (chopped)
-> 2 shallots (chopped)
-> 1 tbsp deep fried garlic
-> 20 gm ginger (chopped)
-> 1 spring onion (chopped)
-> 2 tsp cekur (shajiang) powder
-> 5 tbsp chicken stock
-> 5 tbsp soya sauce (add in lastly)

Method
-> Bring to boil a pot of water, enough to cover the whole chicken
-> Put in ingredient B boil until fragrant, then put in chicken and boil again
-> Then change to use low heat to soak the chicken for 20 minutes, remove from the pot
-> Put in the chicken into C, soak for 25 to 30 minutes until chicken become cool
-> Cut into bite sizes and dish out
-> Heat the wok, stir fry all the condiments until fragrant, then add in soya sauce
-> and bring to boil, dish out and serve together with chicken




冰皮冻盐水鸡

材料

A
-> 1只鸡约1500克

B
-> 80克生姜（拍扁）
-> 3粒小葱头（压碎）
-> 6片沙姜
-> 5片果皮
-> 2汤匙酱油

C
-> 16杯水
-> 800克盐（预先与8杯水煮溶）
-> 40克糖-> 1200克冰块（后下）

酱料
-> 2汤匙蒜茸
-> 2小葱头（剁碎）
-> 1大匙油炸金蒜茸
-> 20克生姜（切碎）
-> 1根葱（切碎）
-> 2茶匙沙姜粉
-> 5汤匙清鸡汤
-> 5汤匙酱油（后下）

做法
-> 预备一煲滚水，以能覆盖鸡面为准，放入材料B煲至出味
-> 再放入光鸡，以大火滚起后，转用微火浸20分钟，捞起
-> 光鸡捞起后，立即置于浸鸡汁料中，浸20-30分钟或至鸡身凉冻，砍件后即上盘
-> 锅预热，下油，随即下所有的调味料爆香
-> 最后倒入酱油煮滚，盛出，与鸡伴食