All along, Guangdong people on the "eat chicken" whether the practice or taste is very exquisite, after all, Guangdong belongs to the "eat chicken" province, chicken dishes in the family, the weight of the feast is very heavy, "no chicken no feast" This old saying also explains everything, in the major feast, good deeds, a chicken dish that can be missing.
Cantonese people have countless practices of chicken, and each chicken dish is unique, some of which are classic and traditional Cantonese dishes, but having said that, even if a dish is delicious, there are always some problems in the dish that are controversial or complained about.
For example, the following deer listed white cut chicken, ginger onion chicken, shiitake mushroom steamed chicken, soy sauce chicken, salt baked chicken This Guangdong "5 chicken dishes", don't look at the banquet must-have dishes, but there have always been problems behind it and have been controversial by netizens, and even some netizens will feel that the dishes are disgusting.
What's going on? Let's take a look.
The first course: white cut chicken
White cut chicken is the most frequently photographed chicken dish at Cantonese banquets, the most unique feature of this dish is that the skin is tender and yellowish, and the meat taste is tender and refreshing, which fully highlights the taste characteristics of "fresh, fragrant, tender and smooth".
And the controversy of this dish is that the bones of authentic white cut chicken will generally have blood and water, and friends who do not understand see blood in the bones and think that it is not cooked, feel disgusting and dare not eat, but this is the characteristic of white cut chicken!
"Cut open the chicken bones a little red", this is the characteristic evaluation of white cut chicken, because the cooking method of white cut chicken is cooked in hot water.
When making white cut chicken, it is necessary to first mix the soup base, and the method of cooking the chicken under the pot should be "three mentions and three puts" and "three hot and three cold", so that the chicken skin of the white cut chicken can create a refreshing and smooth texture, and the meat quality will not be old.
Then it is necessary to cook for a short period of time, turn off the heat and directly use the hot soup temperature in the pot for a long time to cook, as long as the chopsticks are cut into the meat without bringing out a trace of blood, even if the white cut chicken is cooked thoroughly.
After fishing, it is also soaked in cold water to make the skin and meat of the chicken full of tender and smooth texture, and when the pieces are plated, the bone of the white cut chicken with light red blood is considered to be successful.
Although the bones of the white cut chicken will generally carry a little blood and water, and only a little leaching remains on the cut surface without falling, in fact, the chicken is completely cooked, and there is no need to worry about eating.
Besides, raw and cold salmon and five ripe steaks with blood can be eaten, what is this?
The second course: ginger and shallot chicken
Ginger onion chicken, like white cut chicken, belongs to one of the most traditional home-cooked chicken dishes in Guangdong, which is loved by diners in Guangdong, and from the finished product of the dish, it can be seen as an enhanced version of white cut chicken.
The traditional method of ginger and shallot chicken is to first cut a large amount of minced green onion and ginger, spread and marinate the chicken inside and out, and then steam it in the pot until it is cooked thoroughly, take out the chopped pieces and plate it, put the remaining chicken soup on the plate, stir the green onion and ginger well and drizzle it on the surface of the chicken.
The preparation method is simpler than that of white cut chicken, and the onion and ginger flavor is strong, the chicken flavor is particularly prominent, and because of the steaming method, the meat of the whole chicken is particularly smooth and tender, and the taste is really delicious.
It's just that for friends who don't like to eat onions, this dish is like a nightmare, because friends who can't eat onions will feel a stinky smell, even if the dish is fragrant, it is not delicious.
The third course: steamed chicken with shiitake mushrooms
Shiitake steamed chicken this home-cooked dish is the most common dish made by fawns, because the method is very simple, as long as the chicken is marinated first, and then mixed with shiitake mushrooms, steamed, so that the taste of chicken and shiitake mushrooms is fully integrated together, the overall dish is particularly fresh and fragrant, and the meat is tender and delicious.
So why is such a home-cooked chicken dish also controversial and complained about?
The reason is that the chicken is only marinated without blanching water, if the quality of the chicken you buy is very poor, sometimes simple marinating can not effectively remove the fishy taste of the chicken, steamed mushroom steamed chicken, will also have a disgusting meat smell, so it is very appetizing.
How is the chicken marinated when the mushrooms are steamed?
In fact, the most important thing is to wash it, after the chicken is cut into pieces, do not directly marinate, first use salt and white wine to grasp and wash for a while, you can easily grasp and wash out the remaining stubborn blood foam in the chicken, when marinating, don't forget to use cooking wine, ginger shredded, white pepper and other accessories, so that you can better suppress and remove the strange taste, easily steam out a delicious, nutritious mushroom steamed chicken.
Fourth course: soy sauce chicken
Soy sauce chicken belongs to the classic representative of Cantonese cuisine, as long as you taste it once, you can make your taste buds stunned for a day, the next day do not eat and make a mouth, the skin color sauce is bright and shiny, the skin is smooth and tender, the salty flavor of soy sauce is rich, and it is also one of the indispensable hard dishes on some banquets.
The seasoning used to make soy sauce chicken is very simple, mainly using soy sauce to add sauce color and aroma to the chicken, but it is because of the reason for the use of ingredients, many friends spit that the amount of soy sauce used when making soy sauce chicken is difficult to pinch, soy sauce is used more, the whole dish tastes too salty, and the skin color is particularly dark, it is ugly, the amount is less, the color is not good enough, and the sauce flavor is not good.
Generally speaking, when the deer makes soy sauce chicken, taking the 2 to 3 pounds of three yellow chicken as an example, it will use 250 ml of light soy sauce, 2 tablespoons of old soy sauce, 2 tablespoons of Shaoxing yellow wine, 50 grams of rock sugar, and about 500 ml of water, which is the amount of seasoning that will be used on the seasoning.
In addition, some spices such as fennel, star anise, cinnamon, and incense leaves will be added to Titian to remove odors.
There are light soy sauce, old soy sauce, Shaoxing rice wine combination, can provide a rich sauce and salty umami taste, and the coloring effect is good, there are spices added, so that the overall aroma is also improved a lot, full of fragrance.
Fifth course: salt baked chicken
Salt baked chicken is a classic and traditional dish of Guangdong Hakka, the taste of salty meat smooth, crispy and golden, but also the Hakka family for hospitality, feasting, good deeds, the most often present chicken hard dish, even if the local parts of the chicken are selected to make such as salt baked chicken wings, salt baked chicken feet, etc., take the wine dish, snacks are delicious.
The place where this dish makes people complain is that the traditional production method is relatively time-consuming, although the taste is more authentic, but the consumption of coarse salt is too much, the simmering time is long, and it is not cost-effective to simply eat a meal.
Don't look at it can also be simmered in a rice cooker, although the taste of the dish is fragrant, but it is easy to stew over the head and the skin is rotten, there is no taste,
【Fawn has something to say】
In the end, these well-known chicken dishes in Guangdong are controversial and complained about, generally from the taste incompatibility or the difficulty of making the dishes, after all, for the taste of the dishes, they are difficult to adjust, can not be loved by everyone, just like Guangdong people taste some traditional and well-known foods in other provinces, it is also easy to spit because of the taste problems, is this not the same reason?