White cut chicken is a traditional Cantonese dish, is the most common, the most common but the most delicious and delicious method in Cantonese cuisine, maintaining the original taste of chicken, because cooking without adding seasonings to cook with water, eat with chopping, so it is also called "white chopped chicken". Yuan Ming, a Qing Dynasty man, described it as having the "taste of TaiTangYuan wine" in the "Suiyuan Food List", and the chicken practice is no less than a hundred kinds, but the most annoying thing is the white chopped chicken, which can be described as a new year's festival, and the big feast and small banquet are suitable, and are deeply loved by people.
People love to eat white cut chicken is also a reason, I as a northerner, before the middle school really did not eat white chopped chicken, until went to the south (Hangzhou) tourism, only the first time to taste this taste, since more than ten years, has been obsessed with this taste, often ask some Cantonese chefs and culinary masters to make white chopped chicken methods, now made out of the white cut chicken is still very good to eat.
Many people at home to make white cut chicken some of the key steps are always ignored or mistaken, some directly under the pot to cook, or directly on the pot steaming, I think are inappropriate, the taste will always be a little worse. The method is shared with everyone, welcome to try it, delicious and come again.
Ingredients: three yellow chicken
Accessories: ginger, chives, rice wine, salt, peanut oil, soy sauce
Step 1: The choice of ingredients for making white cut chicken is naturally the most important, first of all, you must ensure that it is a whole fresh chicken, can not use frozen refrigerated chicken, I do not recommend using half of it. Qingyuan's walking chicken, Hainan's Wenchang chicken, etc. are all good varieties, with the tender hen that began to lay eggs is a good choice, and some people like to use the old hen for many years, but it is not too easy to find, I used the rooster as an example this time (I did not buy the right chicken to go to the vegetable market late in the New Year), prepare ginger and chives in moderation.
Step 2: Find a large, deep pot that can easily submerge the whole chicken, fill it with water, add three spoonfuls of salt, three spoonfuls of rice wine, ginger slices and chives, and bring to a boil over high heat.
In the process of boiling water, massage the whole chicken, let the fat under the chicken skin become loose, and finally reach a crisp and smooth state, stuff the chicken feet into the chicken belly, support the abdominal cavity, and facilitate the operation of the meeting.
Step three: after the water is boiled for 5 minutes, the aroma of ginger and green onion has been fully integrated into the water, turn the small heat to make the water bubble, and then start to "hang the water", hold the chicken head in your hand, put the whole chicken body in the pot, swim in the water for about 10 seconds, try to let the air in the abdominal cavity run out, and then lift up the drainage for 30 seconds, some exquisite gourmets will also use the fan to dry the skin before hanging the water again.
Repeat this 3 times, the skin of the chicken is basically cooked, but the chicken is still raw, and the skin has been tightened.
Step 4: soak, turn the fire to the minimum heat, immerse the whole chicken in water, do not cover the pot lid, keep the water temperature not boiling, if the control of the water is not boiling, you can add some cold water every once in a while, pay attention not to cook, can not cover the pot lid and stew, according to the size of the chicken, soak for 25-35 minutes.
Step five: over the ice water, now this temperature, the north basically do not need to add ice, water temperature and ice water is not a few degrees, the south still has to add ice, quickly stimulate the chicken hot and cold, will make the skin completely tight, the taste is crisp q bomb, chicken will also become tight.
Soak in ice water for 5-8 minutes. Fish out the chicken and chop it, first remove the chicken legs, then the wings, the neck of the chicken, and finally the chicken body in half, cut into even pieces of chicken.
Step 6: Make a dipping sauce, the dipping sauce is also the traditional use of ginger minced, chopped chives, poured with a spoonful of hot peanut oil, add some beautiful soy sauce, taste very fresh soy sauce and the like, stir evenly.
1, do white cut chicken to choose the whole to do, so that the heat is even, the chicken will not be old, cut open the leg bone in the blood clot is not hard the best.
2, do not add messy seasonings, sesame oil, yellow gardenia and the like, in order to yellow the chicken skin and deliberately add less spices, retain the original taste.
3, steamed chicken is also delicious, but it is not the traditional practice of white cut chicken, the chicken skin is smooth and tender and steamed, and the gourmets can taste whether it is steamed or white cut in one bite.
4: When soaking chicken, do not cover the pot. Eat well, see you tomorrow! Happy New Year!
#Boom boom over the year ##今年过年这样过 #
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