Traditional Culture Encyclopedia - Hotel reservation - The white-cut chicken is dull in color, but delicious. Do you know how to do it?

The white-cut chicken is dull in color, but delicious. Do you know how to do it?

Guangdong's "white-cut chicken" originated in the Qing Dynasty. For hundreds of years, hard-boiled chicken has broken the old and established the new, and it has lasted forever. Because the chicken was cooked without seasoning, it was put in the refrigerator, and some of it was wrapped in fresh-keeping bags and put in the freezer before eating. (As a result, the chicken breast is more compact and delicious. ) is called "white-cut chicken" and "white-cut chicken". If you choose chicken, you will choose Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Qingyuan City, Guangdong Province, which is also called "Sanhuang chicken" in Guangdong Province. The skin of white-cut chicken is smooth and tender, and the taste is light and delicious, which keeps the original ecology of chicken breast to the maximum extent. In Guangdong, boiled chicken is mostly served with seasonings such as ginger and onion, which has a light taste.

There are many seasonings dipped in the boiled chicken, such as sauce, oil onion juice and so on. , with regional characteristics. White-cut chicken can be paired with cock and hen. Cocks and hens have different tastes. Big cocks generally take pickled cocks, which are generally called line chickens and hens are called neck chickens. The chicken breast is full of inherent elasticity in the fleshy dungeon, and the texture of the neck chicken is tender. Let's start with the chicken. The feeding cycle of line chickens should be around 10. The pickled chicken in this feeding period is very strong and not firewood. Chicken breast contains chicken flavor, which is a necessary white-cut chicken for banquets and weddings. It is best to use a little hen without a "stall". Guangdong Qingyuan chicken is the most famous food in white-cut chicken. You can order by mail, or you can choose local chicks, that is, chicks that don't lay eggs at first.

Boiled chicken is a famous home-cooked snack in Guangdong and Guangxi. Except Guangdong, all parts of Guangxi are particularly popular. Hotels, restaurants and stalls are all indispensable dishes in restaurants and bars. As the saying goes, "no chicken, no feast". White-cut chicken, also known as white-cut chicken, is one of the most common dishes in Guangdong. Its preparation method is simple, golden in color, smooth in skin, delicious and light in taste. Moreover, the boiled chicken is fragrant, invigorating the spleen and appetizing, nourishing and keeping healthy, and is not easy to get angry, so it is very suitable for taking in summer. The key hot pot side dishes, ginger slices, wax gourd slices, and seasonings are rice wine and edible salt. In addition, prepare food with ingredients, such as soy sauce, soy sauce, ginger slices, sugar, sesame oil, etc.

Boil the water in the pot. After boiling water, add chicken, ginger slices and wax gourd slices, and add a proper amount of rice wine and a little salt. Boil red for 5 minutes, turn the chicken over, cook for another 5 minutes, turn off the heat but do not remove the lid, and let the chicken stew in the pot for 25 minutes. After the chicken is out of the pot, soak it in cold water first, and then soak it in cold water for five minutes, so that the flavor of the chicken breast will be stronger. Many people always think that it is enough to boil chicken in cold water at home, so the taste is not as good as that in restaurants, and it is also because it has not been soaked in cold water. This is also the most critical step! Then there is the dip of boiled chicken, two spoonfuls of soul chicken soup, two spoonfuls of soy sauce, one tablespoon of soy sauce and one spoonful of sugar. Then add ginger slices, or decorate with some shallots. Finally, pour some pepper oil and sesame oil on the chopping board and enjoy.