Practice of white-cut chicken with ginger sauce

The practice of white-cut chicken in Cantonese cuisine

Material Sanhuang chicken 1.

Chicken soaking water formula 7.5 kg salt 100 g monosodium glutamate 200 g cinnamon 10 g geranium 5 g tsaoko 3 g dried tangerine peel 1 block.

White-cut chicken dipped in ginger 50 g scallion 50 g salt 2 g monosodium glutamate 8 g chicken powder 5 g pepper 0.5 g sesame oil 2 drops peanut oil.

manufacturing method

1 Skim the chicken and take out the internal organs.

2 cut off the chicken feet and clean them for later use.

Massage the big joints of the chicken.

4 soaked chicken: soaked chicken should be "in hot water" and the whole chicken should be completely immersed vertically. Keep the chicken soaking water on fire and let the water boil. Shake the chicken with the head of the chicken and let it heat evenly. When the chicken skin turns to color and tightens, lift it (about 5 seconds) to let the water in the chicken cavity go away, and the temperature inside and outside is the same (about 3 seconds). Repeat the above actions for 3 ~ 4 times, and the last soaking requires yellow color and firm skin. Then let go and soak the chicken in the chicken soaking water, boil water over high fire, and leave it uncovered for 20 ~ 30 minutes after the flameout (depending on the size and weather of the chicken, the time will be extended by 5 minutes in cold weather, and it needs to be covered or appropriately increased when it is cold or there are many chickens). The chicken is fresh and tender, allowing the chicken bones to see red and see blood.

5 Ice water: Take the chicken out quickly and put it in clean ice water (the colder the water, the better, so that the chicken skin is refreshing), soak it until the chicken is completely cool (about 10 ~ 20 minutes), and drain the water (scrape off the remaining hair when soaking in ice water).

6 Drain the water after the chicken is cool, and sweep off the cooked oil.

7 When eating, cut the chicken into pieces and dip it in the white-cut chicken.

be filled/suffused/brimming with

Dip preparation of white-cut chicken: mix the ingredients evenly, pour in the cooked peanut oil, and stir quickly with chopsticks until the seasoning melts.