Today, come to Shanghai and talk about white chopped chicken.
In fact, every household of the white chopped chicken should be burned, this is also a very homely Chinese dish, tiannanhai north, who has not eaten? Who hasn't done it?
But why should I say that Shanghai's white chopped chicken is because it is distinctive, and its characteristic is that it is not boiled, it is stuffy.
Bring the water to a boil, turn off the heat, add the best quality three yellow baby chicken, simmer it for 15 to 20 minutes, cut it and dip it with ginger and soy sauce sauce, even if it is not dipped in thick oil red sauce, it is still a great taste.
The smooth and gentle skin of the chicken is like a girl's kiss, and the tender chicken is dipped in the original tenderness of the meat.
The local classic is white chopped chicken with a bowl of soup, what kind of soup? It's a bowl of crystal clear chicken and duck blood soup, or a thick and fragrant scallion oil noodle.
But I personally think that since they are already white chopped chickens, what they want to eat must be the aroma of the chicken itself, right? So I think a bowl of white rice is enough.
Speaking of white chopped chicken, I haven't eaten Shanghai, I've eaten Hangzhou, and I ate it in 4s shops.
It was many years ago, and I thought it was pretty good, no soy sauce taste, very vegetarian, but very salty, and its original meat mellow, and fat flavor.
But it has some wonderful fresh flavor, should be condiments out of the mix, I still haven't figured out how to do it, it is reasonable to say that I think the 4s store should not be too exquisite, but the master may have a secret recipe