Introduction: Make white cut chicken, someone boiled, someone steamed, which method is the best? Teach you the right way, the chicken is tender and smooth, the chicken skin is crisp, juicy and sweet, super delicious.
In about half a month, it is the Mid-Autumn Festival, in Guangdong, every New Year's Festival, chicken is bound to be indispensable on the table. People often say that "no chicken is no feast", such a grand festival as the Mid-Autumn Festival, how can there be less chicken. Speaking of chicken, it can be said that whether it is at a festival or a wedding feast, chicken is a "heavy dish", which is indispensable, that is to say, any dish can not be on, but it can not be less chicken. It is conceivable that the status of chickens in people's hearts is so high.
Cantonese people love white cut chicken the most, and this love of white cut chicken cannot be experienced by outsiders. This kind of eating habit is like hunan, hubei, sichuan people, used to eat spicy, a meal without eating spicy are uncomfortable. So for Guangdong people, because the diet is relatively light, so the Guangdong people who have been pursuing fresh and original ingredients, white cut chicken is simply a "tailor-made" dish for us.
Make white cut chicken, some people like boiled, in fact, the most authentic white cut chicken, that is, the hotel chef's approach: follow the "3 mention 3 put" principle. That is, the pot first burns most of the pot of hot water, and the hot water needs to be completely soaked in the whole chicken. When the water in the pot is boiled to 90 degrees, put the chicken in the pot, blanch for 10 seconds, then remove the chicken and soak it in cold water. Then soak the chicken in hot water for another 10 seconds, remove the chicken, soak in cold water for 10 seconds, and finally repeat the action again. This is called "3 lifts and 3 puts", and finally the chicken is completely put into the pot and boiled. This method of boiling, not to mention the operation, just listen to me say this, maybe you think it is too complicated, right? So the practice of boiling water is too cumbersome for us ordinary people, who will be so bored to "pestering" a chicken! And when the chicken is boiled, most of the nutrition of the chicken is lost in the water, so the white cut chicken made of that kind of fresh and sweet taste is "greatly discounted"!
To make white cut chicken, in addition to the practice of boiling, then for lazy people, in fact, there will be other simple ways to make it. After 2 different white cut chicken practices, I have concluded that a simple, popular approach is a good approach! In fact, to make home cooking, it is best to make white cut chicken by steaming in separate water. Steaming in separate water is less difficult, and steaming in separate water can maximize the preservation of chicken nutrition. After the chicken is steamed, the steam in the plate, in fact, is the essence of the chicken, with this chicken soup to make noodles, especially delicious, so as to avoid the nutrition of the chicken completely run into the water, so that the white cut chicken, chicken soup can also be "recycled" and utilized, as far as possible to do not waste at all.
Let's take a look at the right way to do white cut chicken.
Recipe: White cut chicken (steamed in water)
Detailed steps to make white cut chicken:
1, the chicken is cleaned, the internal organs are dug clean, and then the chicken body is rubbed with both hands to rub off the dirty things on the chicken skin. Then rinse the chicken inside and out, put the chicken on a sieve to control the moisture and set aside.
2, Start the pot and pour half a pot of water, turn on high heat to boil the water in the pot. After seeing the smoke coming from the edge of the pot (the water is boiling), break the chicken feet, that is, the chicken joints, so that they can be put into the pot. Put a steaming drawer into the pot, then another plate, and finally the whole chicken on the plate. Keep on high heat and steam for 13 minutes.
3, During the steamed chicken time, we can take out the ice water that has been frozen in advance. Place the ice water in a large, clean dish. After steaming the chicken for 13 minutes on high heat, lift the lid, remove the chicken, and immediately put the steamed chicken in ice water. Steaming chicken, when it encounters cold ice water, then the chicken and chicken skin will shrink, making the chicken skin tight and smooth, while the chicken meat is smooth and tender. This detail seems simple, but it is the most important thing to ignore, this step, depending on whether the white cut chicken is delicious or not.
4, the chicken soaked in ice water for about 10 minutes, fished out immediately, after controlling the dry water, cut the chicken into small pieces, while cutting while laying on the plate.
5, when cutting the chicken, we can see the chicken steamed for 13 minutes, the bones are still bloody, so the maturity is just right, and the chicken is the most smooth at this time. If you steam for 2 more minutes, until the chicken bones are fully cooked, then the chicken will become old, woody and hard, and the taste of the white cut chicken is very poor, so the heat and steaming time should be well controlled.
6, after the white cut chicken is done, generally we will make ginger and shallot dipping sauce. Pick up a piece of white cut chicken, dip in ginger and onion dipping sauce, the aroma of ginger and shallots comes to the nose, the sweetness of the chicken is completely locked in the chicken, the chicken skin is crisp, the chicken is tender and smooth, super delicious.
Do white cut chicken, someone boiled, someone steamed, in fact, steaming in water is the simplest and most convenient way, steaming chicken in water, the difficulty is particularly small, and it can also retain the nutrition of chicken to the greatest extent. So home-made white cut chicken, the most correct or steaming in water, put the chicken in the pot, keep the high heat and steam for 13 minutes, fast and convenient, especially practical!
Tips for steaming chicken in water:
1, in general, to make white cut chicken, we are best to choose about 3 pounds of three yellow chicken or Qingyuan chicken. Because of these two varieties of chicken, the meat is very tender. Less than 3 pounds, chicken tasteless, greater than 3 pounds, chicken and too old, so the best is 3 pounds, 3 pounds of chicken is the best to eat.
2, before steaming the chicken, be sure to clean the chicken, including chicken offal, chicken skin, need to be handled clean. And you have to rinse the blood inside and out of the chicken so that the steamed chicken doesn't have a fishy smell.
3, In general, 3 pounds of chicken, after the water is boiled, keep the high heat and steam for 13 minutes. Steamed for 13 minutes, just with blood in the bones, but the chicken was just broken, and the chicken was the most tender and smooth to eat.
4, want to make the white cut chicken to maintain the most original taste, when steaming chicken, we do not need to add ginger and onion these ingredients, boiling water steaming the sweetest.
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