<h1>Introduction: When making Cantonese-style white cut chicken, master the "3 mentions and 3 bubbles", the chicken is tender and smooth, not chai and not fishy</h1>
For Cantonese people "no chicken no feast", chicken in Cantonese cuisine status is quite high, locals will choose to steamed chicken to do dishes, the taste is light but not dull, white cut chicken is one of them, white cut chicken wants to be delicious, need to master the "3 mention 3 bubbles" small skills, chicken will be more tender and smooth, not chai is not fishy, the method of white cut chicken is very simple, no need for too many small skills, the taste of chicken is very delicious, the following I will share the Cantonese white cut chicken this dish in detail to everyone, like to eat can be done at home, It was even better than what the restaurant made.
<h1>To prepare cantonese white cut chicken:</h1>
Spare ingredients: 1 chicken, 100 grams of ginger, 1 green onion, a little salt, 2 spoons of umami soy sauce;
Production process: The first step, a chicken walking on the ground, after cleaning, about 2 and a half pounds, prepare a deeper pot, add water to the pot, boil the water, hold the chicken head in your hand, put the chicken body into the boiling water pot;
The second step, after the chicken abdominal cavity is filled with water, the chicken is lifted, which is "a mention", the water in the abdominal cavity flows out, gently shakes, repeat the chicken, lift the chicken three times, each time the time to soak the chicken is about 10 seconds;
The third step, after three times to lift the chicken to make the chicken, put the whole body of the chicken into the pot, use low heat, add the lid of the pot and simmer for 8 minutes, fish out the shaking water, soak and simmer again for 8 minutes, the chicken is completely cooked;
In the fourth step, put the cooked chicken in ice water prepared in advance, soak until completely cool, prepare the dipping sauce during this process, peel the ginger, grind it into ginger, chop the chives into cubes, and put the green onion and ginger into a small bowl;
The fifth step, add a small spoonful of salt, add a little cooking oil to the wok, cook until it smokes, pour on the ginger paste, the dipping sauce is ready, when the chicken is cool, chop into pieces, placed on the plate, the dipping sauce is delicious.
Xiaobian summary: Cantonese chefs do white cut chicken, not to cook the chicken, but to soak, need to go through the "3 mention 3 bubbles", so that the white cut chicken will be more tender, there will be no sandwich or bloody situation, which is also the reason why the white cut chicken can be liked by the locals, Cantonese white cut chicken at home Although it is more complicated, but it is easy to get started, white cut chicken is more suitable for families with the elderly and children to eat, the taste is light, eat more and do not worry about the fire, white cut chicken can ensure that the chicken is tender and smooth, not chai nor fishy, If you like to eat chicken, you can learn several different methods, and you can enjoy different flavors by making them.
<h1>Cooking tips:</h1>
1, the water must be more, to ensure that the whole chicken can be completely soaked in water, remember three mentions of three bubbles, you need to hold the chicken head by hand, until the last boiling and soaking time can be completely put into the pot, three times soaking time, respectively, 6 seconds, 10 seconds, 10 seconds, of course, we can also according to the degree of personal preference appropriately increase or decrease the time;
2, because the size of each chicken is different, it is recommended that everyone change flexibly, do not need to be too constrained, like a more cooked can be appropriately extended time, but remember that the time can not be too long, to avoid chicken aging;
3, after the chicken becomes cooked, remember to use ice water to quickly dip cool, you can change the water several times, so that the chicken quickly cooled through, the taste of the chicken will be more tender and smooth, the dipping sauce can be done according to personal preferences, if you want to do ginger paste, remember to use hot oil to pour, can stimulate the aroma, this is the key to delicious.
If you think this practice of white cut chicken is not bad, welcome to collect it and learn it, or share it with more people who need it!