There is a way to taste in the world, white cut chicken is a traditional dish in Guangdong, simple but not simple. Some people call white cut chicken the "secular business card" of Guangdong, although Guangdong has a variety of ingredients and various types of cuisine, but the inconspicuous white cut chicken is the most closely related to daily diet, the most pyrotechnic kind.
Yuan Ming mentioned in his "Suiyuan Food List" that "fat chicken white slices, since it is the taste of Taitang and Xuanjiu", was recommended to the first of the "Yu" cooking methods, eating the original taste of chicken, natural and pure, without the flavor of the fresh flavor carved by seasonings. Many people think that the meaning of "white cut" is boiled, so the understanding is not correct, white cut chicken must not be cooked, otherwise it is stewed chicken. A key point is "dipping", strictly control the heat, in the water that has just opened the pot will be the whole chicken "soaked" cooked, so that the umami taste in the chicken is retained to the greatest extent, rather than dissolved into the water, in the process of cooking, but also to learn a "three dips and three out" small skills, can make the chicken skin crispy meat slippery, delicious flavor, the Spring Festival is coming, learn the practice of white cut chicken, add a good dish to the Chinese New Year's Eve rice.
< h1 class= "pgc-h-arrow-right" > white cut chicken</h1>
Ingredients: three yellow chicken, ginger, spring onion, rice wine.
The first step: about 2 pounds of Guangdong Qingyuan chicken is the best ingredient for making white cut chicken, can not buy can also use three yellow chicken to replace, about 100 days out of the cage of the "castrated chicken" is the best, should not use the breeding time too long chicken, otherwise the meat quality will be more chai, the minimum requirements can not use broiler chicken to do white cut chicken. The chicken is washed and soaked in cold water for a while to wash away the blood.
Step 2: Find a larger and deeper pot that can submerge the whole chicken and have a certain surplus, add water, a few slices of ginger, 3 shallots knotted, and 5 spoonfuls of rice wine can be boiled for 3 minutes over medium heat. The chicken feet of the three yellow chickens are stuffed into the abdominal cavity of the chicken, and the holes are as large as possible, so that the hot water can quickly enter the abdominal cavity of the chicken, and the temperature inside and outside is quickly consistent. Hold the head of the chicken in one hand, or tie the chicken's neck with a rope and let the chicken slowly "swim" in the pot for about 15 seconds.
Step three: lift up the whole chicken drainage, try to control the water in the abdominal cavity, the water on the surface of the chicken skin is almost dry, the time is about 20 seconds, you can use a small fan and the like to quickly blow dry. Then continue to hang the water, repeat the above steps, and complete the "three in and three out", at this time the chicken skin is basically tight and cooked, ready to start soaking the chicken.
Step 4: Turn the minimum heat, let the water in the pot remain in a state that will boil or slightly boil, put the chicken in its entirety, press a shovel or the like, let the chicken be completely immersed in the water, do not cover the pot lid, soak in hot water for 25 minutes.
Step 5: Put the soaked chicken into cold water, you can add some ice cubes, the chicken skin will be more crisp, soak for 10 minutes until cool, the chicken can be eaten after chopping, with sand ginger dipping sauce is best.
<h1 class="pgc-h-arrow-right" > [attached] sand ginger dipping sauce</h1>
Ingredients: Sand ginger, garlic, shallots, peanut oil, salt, soy sauce to taste.
1: Peel and chop the ginger and garlic, cut the shallots into sections and set aside.
2: Burn more peanut oil to 50% heat, fry the shallots in the pan until browned and fished out.
3: Pour the ginger and minced garlic into the pot, simmer for 5 minutes before turning off the heat.
4: Pour the treated sand ginger into a bowl and cool, add salt and soy sauce and mix well.
<h1 class= "pgc-h-arrow-right" > — said The Old Well</h1>
1, white cut chicken in the boiling water pot "three in three out" and soaked in cold water are to make the chicken skin more smooth and tender, chicken delicious know-how or "soaked" instead of "cooked", with boiling water, umami are running into the water, chicken is not good, white cut chicken after chopping chicken bones may also bring blood, this is normal, if it is really unacceptable, you can extend the soaking time to 40 minutes.
2, if the chicken is not a particularly good breed, the pot can also add some salt to cook the white cut chicken, which can effectively remove the fishy flavor.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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