#打卡美好生活 #
preface:
White cut chicken, as one of the most common and popular representative dishes on the Cantonese dinner table, its taste is light, the skin is crisp and smooth, tender and juicy, speaking of white cut chicken, Xiaobian immediately thought of the movie "Miscellaneous Family Boy" starring Yuan Biao, Hong Jinbao, Liang Jiaren, a plate of white cut chicken, two plates of small stir-fry, master and apprentice three people did more than 20 bowls of rice, see Xiaobian saliva DC, haha, of course, these are digressions, now to enter our theme today, how to make white cut chicken delicious? Today Xiaobian will share with you the most common practice of a hotel.
First we need to prepare the materials:
1. Guangdong unique three yellow chicken, (weight of about 1.2 kg) The so-called three yellow chicken is yellow mouth, yellow hair, yellow feet, wash and spare.
2. Adjust the rhubarb ginger and shallot leaves with water (Xiaobian is not used to fresh sand ginger, so use rhubarb ginger instead, authentic white cut chicken needs fresh sand ginger)
3. You also need to prepare the yellow ginger powder for cooking chicken, (yellow ginger powder plays a role in coloring) green onion ginger, large ingredients, etc., a little salt, monosodium glutamate, chicken essence.
Practices and steps:
1. Next we can boil, boil water in the pot, add the spices we have prepared, add salt to make a bottom flavor, and then bring to a boil over high heat.
2. After boiling, we carry the chicken neck three times and put it three times, the purpose of this is to make the chicken skin better shaped, and it is not easy to rot when cooking.
3. Cook on high heat for 10-15 minutes, the purpose of cooking on high heat is to make the whole chicken cook thoroughly.
4. Turn off the heat when the time comes, press it with two plates, and press it with the plate to make the whole chicken soak, generally soak for about 40 minutes.
(About the bubble: because the meat of the three yellow chicken is too tender, it is not easy to cook for a long time)
5. After soaking the chicken, we will mix the water and first chop the rhubarb ginger and the shallot leaves into minced pieces.
6. Then squeeze out the excess water of the ginger minced, the purpose of squeezing the water is to better stimulate the aroma of the ginger when boiling the oil.
7. After squeezing out the water, take the ginger minced to the boiling oil, (the oil temperature can be a little higher, burn until it just starts to smoke for the best) and then add salt, monosodium glutamate, chicken essence, seasoning, salt slightly more pronounced, (the reason for the heavy taste is that the chicken itself has no taste, and the weight adjustment can better stimulate the flavor of the chicken) After adjusting the taste, add our chopped shallots, dip in water and adjust it.
8. After adjusting the water, we prepare a basin of ice water for backup, if there is no ice cube at home, take a basin of water in advance and put it in the refrigerator.
9. After the chicken is soaked, immediately fish out and put the ice water in the town for about half an hour, the purpose of using the ice water town is to make the chicken skin shrink faster, so as to achieve a crisp taste.
Writing this, some friends want to ask, how do I know whether the chicken is cooked or not, here Xiaobian can share a detail with you, look at the position of the chicken tendons, if this position is empty, it means that the chicken has been cooked.
10. After half an hour of ice, fish out a thin layer of oil, let it sit for half an hour to wake up the meat and eat it, a crispy meat smooth, tender and juicy white cut chicken is ready.
11. Finally, cut the pieces and put them on the plate, dip them in water and eat.
Conclusion: The above content is all the practices and details of white cut chicken, we will see you in the next issue!