Which one is better, white-chopped chicken or salt-baked chicken?

White-cut chicken is the most common type of Cantonese chicken dish. It belongs to the marinated chicken category. It is characterized by its simple preparation, freshness and not rottenness, no ingredients added and the original flavor. It is popular in Qingping District, Liwan District, Guangzhou. The chicken made by Lu Qingping Restaurant is the best, so it is also called "Qingping Chicken".

The white-cut chicken has smooth skin and smooth meat, light and delicious. The famous Panxi Restaurant's white-cut chicken has won the Golden Tripod Award for Quality Products from the Ministry of Commerce. Zhanjiang white-cut chicken is even famous in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a type of white-cut chicken.

White-cut chicken is also known as "white-cut chicken". Yuan Mei, a native of the Qing Dynasty, called it white sliced ??chicken in Suiyuan Food List. He said: "The chicken is the most powerful, and all the dishes depend on it, so he ordered the head of the Yu clan and attached it with other birds to make the Yu clan list." There are dozens of chicken dishes on the list, which are used for steaming, blasting, and stewing. There are all kinds of chicken, braised and bad. The first one on the list is the white sliced ??chicken, which is said to have the "taste of Taigen Yuanjiu". Nowadays, there are more than 200 chicken dishes in the Cantonese cuisine world, and the most popular one is the white-cut chicken. It has original texture, original flavor, smooth skin and smooth meat. It is suitable for both large and small banquets and is deeply loved by gourmets. favor.

The famous Zhanjiang white-cut chicken Zhanjiang white-cut chicken

Many places in Guangdong have the habit of eating white-cut chicken, but Zhanjiang people especially love white-cut chicken. It is the first dish that people add to the festival and entertain guests. The locals make boiled chicken with one step of selecting the chicken, two steps of boiling the chicken, and three steps of seasoning. The chickens selected are all local thin-bone farm chickens, and no feed chickens or large-bone chickens are used. The chicken needs to be cooked over slow fire until it is 80-90% cooked; the ingredients are ginger and minced garlic. The local white-cut chicken has tender meat and fragrant bones, and is very delicious. The price of white-cut chicken sold in markets and hotels is 30 to 50 yuan per kilogram.

Method 1:

1. Soak the chicken in a boiling soup pot until cooked (not overcooked, usually about 15 minutes), take it out to cool and cut into pieces ( Let it cool before cutting the chicken into pieces (the chicken will not fall apart) and put it on a plate;

Note: In order to make the chicken skin smooth, scald the raw chicken in hot water and then rinse it with cold water. During the cooking process, the water in the chicken belly should be controlled several times to ensure that the chicken is heated evenly. When soaking the chicken, lift the water out of the water twice, that is, once every 5 minutes. Immediately after lifting, pour out the water in the chicken cavity and put it back in the pot to keep the temperature inside and outside the cavity consistent and make it evenly cooked. Then hook it up with an iron hook and immediately immerse it in cold boiling water to cool it quickly, so that the skin is smooth and the flesh is smooth, and the velvety yellow clothes are washed away. (If possible, it is best to use frozen boiling water. Put the cooled boiling water in the refrigerator in advance to freeze it. The lower the temperature, the better, as long as it does not freeze.)

2. Cut the green onion and ginger into minced pieces. ;Place them in small bowls respectively, and add a little salt inside the bowl (the ginger and green onion are seasoned together, and there is only one saucer. You can also add a little coriander to the ginger and green onion for a better taste)

3. Pour oil into the frying spoon, bring to a boil over high heat, and pour on the minced green onions and minced ginger. Make two stickies.

4. Serve the cut chicken and all the paste.

Method 2:

1. Slaughter the tender chicken, remove the internal organs, wash and set aside;

2. Peel the ginger and chop into puree;

3. Remove the roots from the scallions, wash them, take the white scallions and cut them into shreds;

4. Mix the ginger, scallions and salt evenly, and divide them into two small dishes;

5. Heat a wok over medium heat, add oil and heat until it boils slightly, take out 50 grams, pour it into two small dishes, and keep the remaining 10 grams for later use;

6 . Submerge the slaughtered chicken into a pot of slightly boiling boiling water. Use an iron hook (clamp) to lift the chicken out every 5 minutes and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent;

7. Soak the chicken for about 15 minutes until it is cooked. Use an iron hook to pick up the chicken and quickly immerse the chicken in cold boiling water to cool down;

8. Then pour out the cold boiled water and dry the skin of the chicken. , apply the remaining 10 grams of cooked peanut oil on the chicken skin;

9. Cut the whole chicken into small pieces and put it on a plate.

1. The specific time for soaking the chicken depends on the size and fatness of the chicken, usually 18 minutes to 25 minutes. If there is enough water, the time can be reduced. If the water is shallow, the time should be increased appropriately.

2. The key to making boiled chicken is to soak it in slightly boiling water until it is only cooked, and use "shrimp eye water". It is then supercooled with cold boiled water. You can check whether the chicken is cooked by touching and pinching its legs. When the hamstrings are tight, the chicken legs are firm, and the chicken breast is firm, it is considered cooked. The finished product should be "cooked with meat but not yet cooked with bones" and "no blood on the meat but blood on the bones".

Brine chicken is not the "braised livestock" made in ordinary restaurants, nor is it the "braised chicken" famous in Baoding Prefecture. It is a wonderful dish for self-satisfaction or entertaining guests at home. The preparation of salted chicken is very simple. The most important thing is not to use bamboo shoot chickens or old chickens, but to use big chickens from the same year (the way to test the oldness and tenderness is to press the breast bone, the tenderest one should be broken by hand, and the softest one should be bent by hand) In those days, if it was an old chicken, it would be beyond the reach of ordinary people.) The live chicken was slaughtered, the feathers were cleaned, the inside was washed, and the chicken was split into two halves and put into the pot (it is best to use Nanjing casserole or Datongfu casserole). Add water to soak the chicken, add a little more salt, add cooking wine and simmer over low heat. When the soup is at the bottom of the pot, add Sichuan peppercorns. When it is finally out of the pot, there will not be much soup left. When eaten cold, the wine can soak in, and when eaten hot, it can be eaten with rice. It is a hundred times more expensive than the ones sold on the market. The reason is that the chicken is completely immersed in the original soup, which is different from boiling the chicken and soup. But be sure not to let the chicken become too rotten, otherwise it will lose its texture. tasty.

Brine chicken

Main ingredients: 1 chicken (weighing about 1000 grams).

Accessories: 100 grams of refined salt.

1) Wash the chicken to remove blood and rinse, apply refined salt inside and outside the chicken body, wrap it in a clean white cloth, put it in the refrigerator for 5 hours, take it out, remove the white cloth, and wipe dry with salt water;

2) Place the chicken in the steamer, belly down, and steam for about 25 minutes until cooked. Let cool, then cut into pieces and serve on a plate.

The long-famous Hakka cuisine has been loved by people at home and abroad since ancient times. It has soft skin and tender meat, is fragrant and delicious, and has warming and tonic properties.

1 chicken (about 3 pounds) 3 pounds of coarse salt 1 piece of gauze paper 1 piece of paper

A little aniseed

A little sesame oil a little licorice

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5 grams each of onion and ginger (one qian)

10 grams of refined salt (two qian) 5 grams of MSG (one qian)

10 grams of white sugar (two qian) rose 10 grams of wine (two qian)

Method 1

1. Wash the chicken and pat dry, hang it up and air-dry until the drier the better.

2. Insert two chicken feet into the belly from the tail, wrap them in gauze paper, and insert toothpicks through the chicken neck and tail to fix them in place to prevent the gauze paper from falling apart.

3. Cut the tin foil to be larger than the pot you are using and lay it on the bottom.

4. Heat the wok, add coarse salt until it turns yellow. Spread about 1/3 of the coarse salt evenly on the bottom of the pot, add the chicken, and spread the remaining coarse salt on top. Cover and bake over low heat for 6 minutes, turn the chicken over, bake for another 6 minutes, then turn off the oven and bake for 12 minutes.

Experiences:

1. It is better to use a clay pot, because the baking process will make the skin of the chicken crispy, and there is no need to lay the bottom with tin foil.

2. If the chicken weighs about 2 pounds, baking it for 10 minutes is enough. The amount of salt should also be equal to that of the chicken.

The authentic method of making salt-baked chicken is time-consuming and troublesome. The improved baking method is also introduced below:

Firstly, smear the inside and outside of the slaughtered chicken with fine salt, then steam the chicken over an open fire and cut it into pieces.

Add lard or peanut oil and seasoning powder to the original steamed chicken juice and bring to a boil until it becomes a thick sauce. Place it in a bowl, dip the chopped chicken pieces in the spice oil one by one, and put them on a plate.

Method 2:

Pluck the chicken, cut off its feet, disembowel it, take out the internal organs, and wash it. Mix anise, licorice, green onion, ginger, salt, sugar, monosodium glutamate, rose wine, and sesame oil, and apply it on the chicken. Stuff the remaining green onion, ginger and other spices into the chicken belly, place it in a deep bowl, and put it on the cage. Steam over high heat (takes about half an hour)

Take out the chicken, remove the chicken, peel off the skin, and cut off the chicken head, wings and bones.

Then cut the chicken bones into pieces and place them on the plate. Cut the chicken into strips and place them on the chicken bones. Cut the chicken skin into cubes and place them on the chicken. Then add the chicken head and wings to restore the original chicken shape. Finally, add the original juice of the steamed chicken. Heat it up and pour it over the chicken noodles. [1]

Practice 3

Ingredients: Three-yellow chicken (1), sand ginger (1 small piece), coriander (2 stalks)

Seasoning: rice wine (1/2 cup), coarse sea salt (3 bags, ***3 pounds)

Tools: kitchen paper (4 sheets), deep-bottomed clay pot (1 piece)

1. Wash the ginger, scrape off the skin, and chop into fine pieces; remove the heads from the coriander, wash and drain and set aside.

2. Wash and remove the internal organs of the three-yellow chicken, cut off the head, neck and chicken feet, and absorb the water with kitchen paper.

3. Spread the chicken body with rice wine and ginger powder, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.

4. Wrap the three-yellow chicken with kitchen paper, and be sure to wrap it tightly.

5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the clay pot, add the wrapped chicken, and then pour 1.5 bags of coarse sea salt to cover the chicken body.

6. Close the lid of the clay pot, spread a wet square towel, and cook on low heat for about 60 minutes.

7. Cook until the wet towel becomes dry, indicating that the chicken is cooked. Uncover and scoop out the coarse sea salt from the chicken.

8. Take out the cooked chicken, tear off the kitchen paper, place the chicken on a plate, garnish with coriander, and serve.

Tips:

1. The clay pot used to make salt-baked chicken should be deeper so that it can hold the sea salt; since the clay pot is discarded after one use, It is not advisable to buy something that is too expensive.

2. After cooking the salt-baked chicken, just scrape off the blackened sea salt from the bottom of the pot. The white sea salt can be kept for next time.

3. Sanhuang chicken, also known as Zhanjiang chicken, is tender and smooth, with crispy skin and soft bones, plump fat and delicious taste. You can also buy Qingyuan chicken for use in dishes, but it is not advisable to buy feed chicken, otherwise the chicken taste will not be strong.

4. The sea salt at the bottom of the clay pot should be higher than the two index fingers. If the sea salt is too shallow, the kitchen paper on the chicken will be burned, and the chicken skin will turn black and unpalatable.

5. The paper used to wrap the chicken can be straw paper, kraft paper or special salt baking paper. If you cannot buy it, you can also use kitchen paper instead.

6. Cover the pot with a wet square towel. When the towel becomes dry, it means the chicken in the pot is cooked.

The "three methods" of salt-baked chicken

Everyone knows that Guangzhou's salt-baked chicken is delicious, but the "three methods" of salt-baked chicken may not be so clear . Therefore, the "three methods" refer to the three preparation and eating methods of salt-baked chicken, namely salt baking, water baking and air baking. Different preparation methods have different characteristics, but they still maintain the basic flavor of salt-baked chicken, but they can be more suitable for diners with different tastes.

Salt baking method

Wrap the seasoned chicken in paper, put it into the fried casserole and bake it for several hours. The skin will be crispy. The meat is smooth and the bones are fragrant.

Water Baking Method

It is said that there is a story:

It is said that in the 1940s before liberation, there was a man from Xingning County, Dongjiang County, who lived in Sulu, Zhongshan, Guangzhou. A small restaurant called Ningchang opened near the Chenghuang Temple (after liberation, it was jointly operated with other restaurants and renamed Dongjiang Hotel), which specialized in making and selling salt-baked chicken, which was very popular among diners. Once, a police chief ordered salt-baked chicken from the restaurant for dinner that night, but he never came to eat. The restaurant has suffered losses due to this many times. After 10 o'clock that night, in order not to lose money, the boss sold the prepared salt-baked chicken to another customer. Just when the market was about to close, the police chief came to eat the chicken. According to the traditional preparation method, it was too late. If there was no chicken on the table, there would definitely be a big trouble. The chefs had an idea and came up with a quick new method - soak the chicken in hot soup until cooked, tear off the bones, meat and skin, mix with sesame oil, refined salt and other seasonings, and then assemble it. Put it on the plate in the shape of a chicken, which is the "water baking method". As a result, although the aroma is slightly inferior to the traditional salt-baked chicken, it is not only able to cope with it, but also wins for its smooth meat and refreshing skin. It was praised. Since then, this new variety of water-immersed salt-baked chicken has been added and has been used to this day.

Air baking method

(Mix the ginger flavor, refined salt, sesame oil and other ingredients, apply it on the inside and outside of the chicken breast, and steam it over water. The meat will be fragrant and smooth, but not refreshing enough) , it is said that it was later innovated to meet the needs of some customers who prefer to eat traditional salt-baked bones that maintain the strong aroma and smooth and delicious meat.

The earliest salt-baked chicken was accidentally invented by salt workers at the Dongjiang seaside salt farm in Huizhou more than 300 years ago for the convenience of storing food. Later, Huizhou chefs changed the salting method to stewing the chicken with fried salt. The finished dish was fragrant, delicious and tender, so it was called salt-baked chicken. Later, after continuous processing and improvement, many new varieties of salt-baked chicken were produced.

On the basis of inheriting the traditional salt-baked chicken production process, the process of baking with salt is removed, and various scattered production processes, various Chinese herbal medicines, and four homemade recipes are connected like a curium. The scattered metals and ceramics are organically connected and integrated together, retaining the rich nutritional value of the chicken. The appearance is clear and shiny, the chicken has a mellow aroma, is fragrant but not greasy, smooth and tender, and is suitable for all ages. Regular consumption has the effects of cooling blood and moisturizing dryness, nourishing the kidneys and laxative, warming the spleen and warming the stomach. Due to the perfect combination of these techniques and ingredients, the Salted Curium Chicken not only has a unique taste, but is also rich in nutrients, making it mouth-watering and unforgettable.

Salt-baked chicken is the most distinctive cooking technique in all major Chinese cuisines, and its formation is closely related to the migration life of the Hakka people. During the process of migrating south, the Hakka people moved to one place. They were often invaded by foreigners and found it difficult to settle down, so they were forced to move to another place. During their stay, every household raises poultry and livestock. During the "escape" and migration process, live birds were inconvenient to carry, so they were slaughtered and put into salt bags for storage and portability. After arriving at the relocation site, these stored and carried raw materials can alleviate the shortage of raw materials and nourish the body. Salt-baked chicken is a dish made by the Hakka people using their wisdom during their migration and is famous all over the world. At first, the Hakka people would marinate and seal the slaughtered chicken with salt. When they wanted to eat it, they could steam it directly, which is now called "Hakka salted chicken".

It is said that there was a Hakka woman who had a group of children. One of the children was weak and sick. Due to the lack of various nutritious foods at that time, she wrapped the chicken marinated in salt in paper and put it in a hot pot. The child simmered it in a clay pot with salt. After the child ate it, his body gradually recovered and became strong. He took part in the imperial examination and won the first prize. Later, this dish became a household name and became a specialty dish that every Hakka woman can cook. In order to facilitate cooking and adapt to mass production, Hakka chefs have continuously improved and innovated to create another flavor of Dongjiang Salt Baked Chicken. The salt-baking method has become a special cooking method of Hakka cuisine, producing a unique "salt-baked series of foods" such as salt-baked phoenix (duck) feet, salt-baked dog meat (feet), salt-baked pork belly, and salt-baked water fish. wait.