White-cut chicken, also known as white-cut chicken, originated in Guangdong. How can the chicken be cut into whole pieces without falling apart?

Hold the chicken neck in your left hand and the chicken leg in your right hand. Put the chicken into the pot. After the chicken cavity is filled with water, lift it up and drain out the hot water. Repeat this two or three times to make the temperature inside and outside the chicken body consistent. . Three-yellow chickens, two-yellow chickens, and general new grass hens are all made yellow. Among them, the new hens are fatter. Just push the feathers under the wings to see the yellow color. There is also a kind of chicken, capon, which can also be made. turns yellow, but the cooking time for each type of chicken is different.

Add water to the pot and bring to a boil over high heat. Hold the chicken head and immerse the whole chicken body in the boiling water and scald it. Lift it up immediately, pour out the water in the belly, and then put it into the pot and scald it continuously for 4- 6 times to heat the chicken evenly. It is very simple to make the skin crispy and the meat tender. Select the chicken option (a tender hen that is pregnant but not yet giving birth to babies). The skin will become crispy after being cooked in ice water.

The method is to add green onion and ginger to boil the soup with water. When the water temperature reaches 80℃, put the chicken into the pot and soak it until it is cooked. White-cut chicken is one of the eight famous dishes in China. Cantonese cuisine is a staple dish. Meizhou people have a traditional saying: There is no dinner without chicken. It is an indispensable dish for family meals and hotel gatherings. For authentic plain-cut chicken, you must choose a kind of three-yellow chicken from Guangdong Province. Three-yellow chicken has three characteristics, namely, its feet are yellow, its skin is yellow, and its mouth is yellow. Therefore, their plain-cut chicken is also called three-butter chicken.

The yellowing of the surface is the most important characteristic of plain-cut chicken. Dressing: Take a small bowl and add salt, MSG, and sugar water. After the fresh soup is dissolved, add light soy sauce and soy sauce into the pot and cook. Remove and put into a dipping dish. Then add chives, coriander, ginger, Dice garlic and pour in sesame oil. Steps: Pour water into the pot (the amount that can cover the foam when the chicken is put down), then put all the ingredients except the chicken into the pot, boil the water, then put the chicken into the pot and boil the water for one minute, then turn off the heat. Remove, soak for 15 minutes and take it out. First of all, the Zhengerbajing white-chopped chicken is selected from Sanhuang chicken in Qingyuan, Guangdong. The skin of this breed of chicken is yellow after being slaughtered. What needs to be done is to season it well and make the chicken skin and chicken more chewy. There are some tricks.