White cut chicken should be a dish that Cantonese people can't refuse, this dish may be unacceptable to other regions, especially northerners, but for Guangdong people, this is one of the best foods for the New Year's Festival, entertaining relatives and friends, and it looks like a lot of face on the table.
The characteristics of white cut chicken are golden in color and extremely tender in taste, and the chicken inside is a little red when cut open, but it is cooked thoroughly, and if you want to achieve this level, not everyone can do it. White cut chicken, although it sounds simple and does not look difficult, but it is really difficult to do.
So if you want to make this level and set off the original taste of chicken, how to make it delicious? Next, I want to share the method for you, look at the Guangdong chef's method, the skin is crispy and tender, the color is golden, it looks tempting, and it is delicious to eat.
Ingredients required: 1 chicken with three yellow chickens, green onion and ginger, cooking wine, water and ice cubes
1, prepare a high-grade three yellow chicken, take out the chicken's internal organs, and then thoroughly dispose of it, clean it thoroughly, control the water, and then stuff the chicken feet into the stomach.
2, next, we prepare a pot of water, the amount of water must be guaranteed, can not pass the chicken. Then put a few green onions and a few slices of ginger, pour the right amount of cooking wine, and then turn on the high heat to bring the water to a boil. After the water boils, we will proceed to the very key step - soaking.
3, lift the chicken head, then put the body in boiling water, blanch for 10 seconds, then fish out to dry for 5 seconds, then put in the blanch for 10 seconds, fish out for 5 seconds, so repeat the operation 3 times. After the last time we made it, we put the whole chicken in the pot and turned it to low heat.
4, after the chicken is put in, do not cover the lid, just let it sit for a period of time, about 35-40 minutes. Prepare a basin of water in advance and put ice cubes in it, which we will need later. After the chicken is timed, we use chopsticks to try it, if you can easily insert it, it means that you can.
5. After fishing out, quickly put it into ice water and soak it. Very hot chicken, quickly placed in cool water, can make the chicken more firm and chewy. When the chicken is completely cool, our white cut chicken is ready, and finally cut into pieces and plated.
6, but eat directly like this, it must be relatively light, we can also adjust a dipping sauce to eat. Chop the onion, ginger and garlic into a bowl, add salt, sugar, soy sauce, oyster sauce, then burn some hot oil, pour on top, stir well.