Is the boiled chicken boiled or steamed? It tastes best this way.

The boiled chicken is soaked. I can tell you for sure that authentic boiled chicken is made by soaking and cooking, so boiled chicken tastes the most authentic.

Is the boiled chicken boiled or steamed?

When roasting chicken, be sure not to cook it well. The correct way is to soak the chicken. You can fire first, then heat the water in the pot, turn off the fire later, and then cover the pot, so let it stand for a while and the chicken in the pot will be cooked.

Don't cook the chicken for more than twenty minutes, otherwise it will get old and not delicious. In the process of cooking, you should change the ice water once, which can make the chicken more compact and delicious. Don't put too much seasoning when cooking, or it will spoil the taste of chicken. Therefore, the most important thing to make boiled chicken is that the chicken should be soaked, not boiled, not steamed! Therefore, the most important thing to make boiled chicken is that the chicken should be soaked, not boiled, not steamed!

A little knowledge of white-cut chicken

Boiled chicken is a cold dish. Boiled chicken, which started in private hotels in the Qing Dynasty, was boiled without seasoning and chopped when it was eaten, so it was called "boiled chicken" or "boiled chicken". Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served cooked "shrimp paste" with chicken. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time.

In Qing Dynasty, Yuan Mei called it "white-cut chicken" in Suiyuan menu. He said, "Chicken is the best, and all the dishes depend on it. Therefore, it is the head of the feather family, and other birds are attached to the feather family table. " There are dozens of kinds of chicken dishes on the list, which are used for steaming, roasting, stewing, marinating and rotting. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine". At present, there are more than 200 kinds of chicken dishes in the kitchen altar of Cantonese cuisine, but what people can't get tired of is boiled chicken, which is authentic, smooth and suitable for all kinds of banquets. It is essential for holidays and is favored by gourmets and ordinary people.

Nutritional value of boiled chicken

Chinese medicine believes that chicken is sweet and slightly warm. It can warm the middle warmer, strengthen the spleen, replenish qi and nourish blood, tonify kidney and replenish essence.

Chicken contains vitamins C and E, etc. Protein has a high proportion, many kinds and high digestibility. It is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and strengthening body. In addition, it also contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.

There are many kinds of chickens, but as a beauty food, black-bone chicken is the best. It is sweet in nature and contains protein, fat, thiamine, riboflavin, nicotinic acid, vitamin A, vitamin C, cholesterol, calcium, phosphorus and iron.

Black-bone chicken enters the kidney meridian, which has the functions of warming the middle energizer, tonifying kidney, replenishing essence, nourishing blood, blackening hair and moistening skin.

Use. Anyone who suffers from fatigue, sallow and emaciated face, dull complexion, edema and thirst quenching, postpartum blood deficiency and hypogalactia can be used as a good food for dietotherapy and nourishing. Chicken liver is sweet and slightly warm, which can nourish blood and nourish liver. Anyone with blood deficiency, dark eyes and night blindness can eat more. In addition, it can nourish the heart and soothe the nerves, nourish yin and moisturize the skin. If you have too much hair loss, nocturnal emission or leucorrhea, you can cook two eggs with Polygonum multiflorum Thunb. Chicken can brighten your hair and eat it at least three times a week. Egg butter has the functions of clearing away heat and toxic materials, astringing and promoting granulation. Externally rubbing the affected area can treat infantile eczema, chapped nipple, chilblain ulcer, fire and water scald, oral ulcer and other symptoms.

Herbal Dietotherapy points out that "black hens can cure nausea, abdominal pain, bone pain, breast carbuncle and miscarriage prevention".

The practice of white-cut chicken

Ingredients: a walking chicken, a cockerel is the best, and an old hen is not allowed.

Ingredients: wine (yellow wine, cooking wine, Guangdong yellow wine), ginger, onion, garlic, oil and salt.

1, boil boiling water in a large pot and add 2 ~ 3 slices of ginger.

2. After the water is boiled, put the washed chicken in and add a spoonful of wine. Be careful that the water must drown the whole chicken.

3. After the water boils again, turn off the fire until the water is only slightly boiling and stuffy for 10 minute. Turn the chicken over and pour the water in the chicken cavity back into the cauldron. 10 minutes again.

5. Turn off the fire. Continue to seal the lid 10 ~ 15 minutes.

6. When bored, complete the following synchronization: hide from Jiang Mo, chopped green onion and garlic. Put the powder in a small bowl and add some salt. Hot oil, pour in 3 powders and dip in.

7. Prepare another cauldron and fill it with cold water (ice cubes are good). Quickly move the chicken from the hot pot to the cold pot. Keep cooling for about 15 minutes. Meanwhile, continue to add cold water. Tap water can be used directly. Don't directly impact the chicken with water.

8. Go to the chopping board and chop the chicken. Dishes, supplemented by dipping.