Where can I find authentic Guangdong white-cut chicken in Xi 'an?

Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. It is best produced in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".

White-cut chicken skin is smooth, light and delicious. The famous Panxi Hotel's boiled chicken won the Golden Top Award of the Ministry of Commerce for its quality products. Zhanjiang white-cut chicken is famous in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white-cut chicken.

Boiled chicken is also called "boiled chicken". 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, so it is the first feather family, and other birds attach it to it as a feather family list." 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". Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.

Zhanjiang white-cut chicken, a well-known Zhanjiang white-cut chicken.

Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like to eat boiled chicken, which is the first course of Zhanjiang people's vegetable feast. Local people make boiled chicken, double choice chicken, double boiled chicken and three flavors. The chickens selected are local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless; Roast chicken needs slow cooking and soaking, and it can be cooked to 80%. Use ginger and garlic as ingredients. The local boiled chicken is tender, smooth and fragrant, which is very delicious. The price of boiled chicken sold in markets and hotels ranges from 30 to 50 yuan per kilogram. Exercise 1:

1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;

Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly. Then hook it with an iron hook, immediately immerse it in cold boiled water, and cool it quickly, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )

2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).

3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.

All the cut chicken and sticky materials are served.

Exercise 2:

1. Chickens are slaughtered, eviscerated and washed for later use;

2. Peel ginger and chop it into mud;

3. Root the onion, wash it, take the onion and cut it into silk;

4. Mix ginger, onion and salt well and divide them into two small plates;

5. Heat the wok with medium fire, add oil until it is slightly boiling, take out 50g, and pour into two small plates respectively, leaving 10g for later use;

6. Immerse the slaughtered chicken in a slightly boiling pot, hang the chicken out with an iron hook (clip) every 5 minutes, pour out the water in the cavity, and keep the temperature inside and outside the chicken cavity consistent;

7. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling;

8. Then pour in cold boiled water, dry the chicken skin, and coat the remaining 10g cooked peanut oil on the chicken skin;

9. Cut the whole chicken into small pieces and put it on a plate. The specific time of soaking chicken depends on the size and thinness of chicken, which is generally 18 minutes to 25 minutes. When 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 mild boiling water until it is cooked, and use "shrimp eye water". Then supercool with cold boiled water. No matter whether the chicken is cooked or not, you can touch the chicken leg, tighten the hamstring, tighten the chicken leg and tighten the chicken breast to be cooked. The finished product should be "cooked meat but not cooked bone", and "meat without blood, bone with blood" is better.