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White chopped chicken, also known as white cut chicken, is a Chinese national specialty dish, originated in Guangdong, common in southern cuisine, cantonese white chopped chicken is the most famous. The shape is beautiful, the skin is yellow and the flesh is white, the fat is tender and delicious, the taste is exceptionally delicious, and it is very delicious.
The meat color is white with butter, with the aroma of green onion oil, the green onion is trimmed with flowers, and it is eaten with mustard sauce or special soy sauce, which maintains the delicious and original taste of chicken, and the taste is different.
The following is to share the practice in detail for everyone, like friends to quickly learn it.
【White Chopped Chicken】
1. Three yellow chickens and half a piece, carefully cleaned up, green onion white cut into segments, ginger cut into slices for later.
2. Boil water in the pot, prepare another basin of cold water to put aside for later, after the water boils, put the three yellow chickens into boiling water and soak for 5 seconds, then take it out, and then put it into cool water to cool for 5 seconds, so repeat the operation 3 times. The purpose of the sample is to make the chicken skin crisp.
3. Put green onion and ginger in the pot, continue to boil water, if the water is not enough, add a little more water, to all over the three yellow chicken, after the water boils, immediately add a little cold water, the water temperature should be maintained at about 95 degrees, put in the three yellow chicken, open a low heat, cook for 10 minutes, this process, water can not boil, when the water boils, add cold water, to achieve boiling without teng.
After 4.10 minutes, cover, turn off heat and simmer for 30 minutes. After 30 minutes, we fished out the three yellow chickens, soaked them in cold water and cooled them for 20 minutes, tightening the skin of the chickens.
5. At the time of cooling, we prepare a dipping sauce, a piece of ginger, after pating flat, cut into fine foam, green onion white, also cut into fine foam, put together and set aside.
After 6.20 minutes, fish out the three yellow chickens, cool and dry the water, and then brush the skin of the chicken with sesame oil, so that the dish looks brighter and the taste is firmer, after brushing the oil, it is cooled for another 30 minutes, and then change the knife to plate.
7. In the ginger and shallot foam, scatter salt, sugar, chicken essence, pepper, add vegetable oil to the pot, add a little sesame oil, after the oil is heated, pour the hot oil into the pot.
Technical Summary:
To do white chopped chicken, the most important thing to pay attention to is the water temperature, to achieve boiling and not soaring, the temperature is controlled at about 95 degrees, the water is boiling, and it is easy to cook the skin of the rotten chicken.
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