Authentic practice of white-cut chicken

Authentic practice of white-cut chicken

White-cut chicken is a famous dish in southern cuisine, with beautiful appearance, yellow skin and white meat, fat and tender, and very delicious. Let me introduce you to the authentic method of boiling chicken. Come and have a look!

Exercise 1

Materials:

Half a chicken, 2 slices of ginger, 3 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of chopped green onion, 1 tablespoon of Jiang Mo and 1 tablespoon of sesame oil.

Exercise:

1. Just after the chicken was cooked in a wide pot, add two pieces of ginger and cook half a chicken in boiling water for 7 minutes (I only have half a chicken, so I am slim, so I am three minutes less than a cook. Then turn off the fire and cover it 15 minutes.

2. Take out the cooling water until the temperature drops completely. It doesn't look yellow enough After cooling for half an hour, put some olive oil on the chicken and refrigerate for half an hour.

3. cut into pieces and set the plate. At the same time, add two spoonfuls of cooked chicken soup to the dip.

Exercise 2

Materials:

Sanhuang chicken 1 (about 1000g), leek 1, ginger 1, 6 cloves of garlic, 2 tsps of sesame oil, balsamic vinegar 1 tsp, refined salt 1 tsp, sugar/kloc.

Exercise:

1. Slaughter and clean the chicken, put the chicken mouth under its wings, then soak the chicken in hot water for 30 minutes, pay attention to the small fire to ensure that the water in the pot will not boil, and soak the chicken with the heat of water, so that the chicken will be tender.

2. Wash the onion and ginger, chop the garlic, put it in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix well with the chicken essence.

3. Then take out the chicken, chop it into small pieces, put it on a plate, and pour the prepared juice on the chicken.

note:

The color is fresh and tender, and the chicken is tender. Wipe the chicken with sesame oil to prevent the skin from drying out.

Exercise 3

Materials:

Longgang chicken, onion, ginger, salt, monosodium glutamate.

Exercise:

1, Longgang chicken wash.

2. Add boiled water of ginger and onion15min.

3. Turn off the fire and stew for 10 minute, take out, cover with plastic wrap, cool and cut into pieces.

4, you can dip in the sauce and mix well with seasonings such as onion, ginger, salt and monosodium glutamate.

Exercise 4

Materials:

One chicken leg, one coriander, ginger slices 10g, onion 10g, cooking wine 30g, pepper 1g and salt 5g.

Exercise:

1. Soak the chicken leg in water for several times. Remove blood from chicken.

2. Then add water, ginger slices, 5g onion, cooking wine and pepper, add chicken, cook for 8 minutes on medium fire, and then simmer for about 10 minute.

3. Cut 5g onion, heat it with a little oil and salt, and pour it on the chicken.

Exercise 5

Materials:

Sanhuang chicken 1, onion and ginger with a little seasoning salt, 1 tablespoon cooked oil.

Exercise:

1. After washing, soak the chicken in slightly boiling water for about 15 minutes, during which the chicken is hoisted out twice, then put it in water to cool, dry the chicken skin and mix in the cooked oil.

2. When eating, prepare shredded ginger and shredded onion with salt, pour it on cooked oil and dip it in the plate.

skill

No seasoning is needed, but salt water can be used in the soup. Remember not to use fire. If the water is too boiling, the essence gravy in the chicken will be boiled and the taste will be worse.

You can also add a little oil consumption or fish sauce to the seasoning, which is also a typical Cantonese style.

Exercise 6

Materials:

Sanhuang chicken, ginger, chives, onions, soy sauce, soy sauce, cooking wine, sesame oil and sugar.

Exercise:

1, Sanhuang chicken viscera removal (processing at the time of purchase), head removal, tail removal, oil removal and washing.

2. Add water to the boiling pot, add ginger, onion and cooking wine, bring to a boil over high fire, add chicken, cover and turn to low heat for about 15 minutes.

3, put salt, cover off the fire, cool, drain the soup, cut the plate, brush (wipe) sesame oil.

4, the wok is hot, pour in soy sauce, add sugar until the sauce is sticky, turn off the fire and let it cool.

5. Chop ginger and onion and put them in a small bowl.

6. Pour in soy sauce and cooked sauce, pour it on chicken or eat it.

skill

1. If you can't finish eating the whole chicken, you can cook it in half without burning it for too long. There's blood on the bone. Just cut it open.

2. Cover and cool naturally. Cook the chicken with the remaining temperature, and the meat will be tender.

3. The sauce is prepared according to personal preference, and coriander and Chili sauce can be added.

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