Preparation stage: Prepare specialized containers for cleaning raw meat, such as stainless steel or ceramic pots, and avoid using porous materials such as wooden cutting boards; Prepare a clean kitchen pair of scissors and tweezers. Scissors are used to trim excess fat, fascia, and some obvious impurities on the chicken, while tweezers are used to remove residual chicken feathers from the chicken; Prepare clean running water and an appropriate amount of kitchen detergent. If using detergent, choose food grade, odorless products.
Cleaning stage: First, check if there are any residual chicken feathers on the surface of the chicken, especially on the wings, legs, and back. Use tweezers to remove them one by one; Observe whether the chicken has bruising, lesions, or other abnormal conditions. For small areas of bruising, it can be removed by rubbing during the cleaning process; Use kitchen scissors to cut off excess fat from chicken skin; If the chicken has internal organs, be careful to remove them; Rinse the chicken under flowing water, allowing the water to fully flow over the surface of the chicken for no less than 30 seconds. During the rinsing process, gently rub the chicken with your hands, but be careful to avoid excessive rubbing; If the chicken has a lot of blood or feels dirty, it can be soaked in clean water. The soaking time should not be too long, generally controlled at around 15-20 minutes. A small amount of salt can be added to the soaking water, about 1-2 grams of salt per liter of water. Salt can help kill bacteria and remove blood.
Closing stage: After cleaning, use a clean filter or kitchen paper towel to absorb the moisture on the surface of the chicken to avoid soaking it in water for a long time; The cleaned chicken should be cooked as soon as possible. If it cannot be cooked immediately, it should be placed on a clean plate, covered with plastic wrap, and stored in the refrigerator compartment. However, it should not be left for a long time and is best cooked and consumed within 1-2 days.