White cut chicken, also known as the first chicken in Guangdong, is the most favorite chicken dish in Guangdong.
Cantonese white cut chicken is a traditional dish with a full color and flavor, and has become the most common dish on the table over time. White cut chicken belongs to the soaked chicken category, its production is simple, just cooked is not rotten, the meat is not cooked bone is not cooked as a feature, no ingredients and maintain the original taste is the characteristics. The specific production process of a white cut chicken is shared as follows:
Fees:
A farm chick (weighing about 1,750 g), 30 g of ginger, 20 g of chives, 75 g of peanut oil, salt, monosodium glutamate and cooked peanut oil.
Specific steps:
1. Slaughter the hen, drain the blood and blanch the bristles with hot water at 60 degrees. Clean the legs of chicken feathers, yellow film, remove the food bag and internal organs, wash clean, remove the foot claws (drop the knife at the knee joint),
2. Heat the wok, pour a lot of water (to the degree of immersion of the chicken), boil, use a fine cotton rope to tie the chicken head, grasp the rope by hand, immerse the chicken in boiling water, slightly scald until the skin is tight, lift, put into cool water, and completely remove the residual hair and yellow film. Put the chicken into boiling water again, soak the chicken in boiling water for 3 minutes with a low heat, lift, pour out the water in the abdomen, then put it in boiling water, soak it for 5 minutes, lift it, soak it in cool water for 30 minutes, then put it in boiling water, soak it for 5 minutes, turn off the heat, use the residual heat to soak the chicken until it is just broken, lift, put it in cool boiling water to cool, hook, hang, cool the surface of the water, brush with cooked peanut oil.
3. Chop the ginger into fine mushrooms, chop the chives into minced pieces, put them together in a bowl, add salt and monosodium glutamate, mix well, inject hot peanut oil and mix well, add a small amount of cold chicken soup or cold boiled water, mix well, that is, ginger and shallot juice.
4. When eating, put the chicken on a plate, arrange it into the shape of a whole chicken, brush some cooked peanut oil, and dip it on the table with ginger and shallot flavored juice.
Technical key:
1. The chicken must choose the farmhouse chicken, and it is better to choose the short and thin one. And choose a hen close to the raw egg, this chicken skin is thick and refreshing, the meat is fat and tender, the taste is strong and fresh, and the chicken flavor is particularly strong,
2. When killing chickens, the blood should be released;
3. When scalding, the water temperature should be mastered. The water temperature is too high, the chicken skin is easy to break; the water temperature is too low, and the chicken feathers and membranes are difficult to retreat.
4. When soaking chicken, the water should not boil, otherwise the chicken skin will be easily cracked, and the chicken will age and not be smooth and tender. When soaking chickens, the water in the abdomen should also be poured out, because the temperature of the water in the abdomen is lower than the temperature of the water outside the abdomen, so the water in the abdomen should be poured out so that the heat inside and outside is consistent.
Soaked chicken, be sure to put in cool boiling water to cool down, which is the key to making a good white cut chicken. After cooling the chicken with cool water, the skin of the chicken becomes thicker and cooler, and the meat becomes smooth and tender.