How to make the skin of white cut chicken yellow and beautiful?

Choose three yellow chickens to make the skin of the white cut chicken yellow.

The steps to make white-cut chicken are as follows:

Raw materials required:

1. Ingredients: 750g of three yellow chickens.

2. Auxiliary materials: salt, chicken essence, green onion, ginger, cooking wine, blended oil, Yuanzhen sugar.

Step 1: Take half a three-yellow chicken, remove impurities, wash and drain.

Step 2: Enlarge half a pot of water in the pot, put down the green onions, ginger slices, and bring to a boil.

Step 3: Put down the three yellow chickens, add some cooking wine, bring to a boil over high heat, medium heat for 5 minutes.

Step 4: Turn over and cook for 5 minutes.

Step 5: Turn it over again and cook for another 15 minutes.

Step 6: Remove the chicken, rub some oil on the skin and let it cool.

Step 7: Remove the chicken bones, cut them into pieces and serve on a plate.

Step 8: Finally, pour in the sauce prepared by green onion, oil, salt, sugar, fresh soy sauce, minced ginger and chicken essence.

1. Soak the chicken in a boiling soup pot (not overcooked, generally about 15 minutes), take it out and cut it into pieces after cooling (the chicken will not fall apart after cooling), and put it on a plate; Note: 1In order to make the skin smooth, the raw chicken should be scalded in hot water and then rinsed with cold water.

2.During the cooking process, the water in the belly of the chicken should be controlled several times in order to heat the chicken evenly. 2. Finely chop the green onion and ginger; Put them in small bowls, add a little salt to the bowl 3, pour oil into the frying spoon, bring to a boil on a hot fire, and pour on the minced green onion and ginger.

Make two sticks. 4. Serve the sliced chicken and slime on the table.

The skin of the white chopped chicken is not disturbed by the air is made yellow, and the material of its slow disbelief is selected from a kind of three yellow chickens produced in some areas of Guangdong Province, and the three yellow chickens have three characteristics like its name, that is, his feet are yellow, the skin is yellow, the mouth is yellow, and the white cut chicken cooked by a local family, they are also called three butter chickens.

The practice of white chopping chicken:

Raw materials required:

1. Ingredients: 1 three-yellow chicken.

2. Excipients: 1 tablespoon of vegetable oil, 1 tablespoon of salt, 1 small piece of ginger, 5 chives, 1 tablespoon of sesame oil, half a green onion, 1 tablespoon of oyster sauce, half a tablespoon of sugar, 3 tablespoons of light soy sauce, 3 cloves of garlic.

Step 1: Clean the chicken and remove the chicken feet.

Step 2: Put enough water in a pot, add ginger and green onions and bring to a boil.

Step 3: After the water boils, put the chicken in the water and cook over low heat for 4 minutes, turn the chicken over and then simmer for 4 minutes, then stop the heat, cover and simmer for half an hour.

Step 4: Prepare the dipping sauce while soaking the chicken and chop some green onions and garlic cubes.

Step 5: Heat a pan with a tablespoon of oil and bring to a boil until smoking.

Step 6: Pour the boiling oil into the green onion and garlic bowl in batches, then add an appropriate amount of salt, sugar, light soy sauce, oyster sauce and sesame oil and stir well.

Step 7: Remove the soaked chicken and quickly soak it in the ice water prepared in advance.

<>Step 9: Finally, chop and plate, and serve with the prepared dipping sauce.

Ingredients: Ingredients: 500g chicken

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of white sugar, 10g of garlic, 10g of green onion, 10g of ginger Steps: 1Take half of the chicken, if there are many people in the family, just one, clean it inside and out.

2.Prepare a basin of ice water and see that there are a lot of ice cubes in it.

3.Put an appropriate amount of water in the soup pot, then add the ginger slices and green onions.

4.Finely chop the green onion, ginger and garlic.

5.Then mash them all into a puree.

6.After that, add an appropriate amount of salt and sugar, then pour boiling oil on top and mix into a sauce.

7.When the water in the pot is boiling, put the chicken in.

8.When the chicken is scalded until it is crunched, remove it and put it in ice water and soak it until it is cold.

9.Turn it over on both sides so that it is completely submerged in ice water.

10.Continue to put the chicken back into the soup pot and soak.

11.Remove the chicken again and soak it in ice water, repeating two or three times until the chicken is ripe.

12.Remove and place on the cutting board, spread and cut into pieces.

13.Serve on a plate.

Friends in the Liangguang area may be familiar with the dish of white-cut chicken, after all, most of them are made of local fresh chicken ingredients, so the white-cut chicken is very tender and delicious, if it is paired with some soul dipping sauce, it is simply mouth-watering, and the aftertaste is endless.

Although everyone may eat a lot of white-cut chicken, it is not easy to make it crispy and tender, and every detail in the process of operation must be quite accurate. So today, let's actually operate how to make an authentic white cut chicken.

The first ingredients we choose are a slaughtered fresh three-yellow chicken, ginger, shallots, rice wine, salt and so on.

Handle the three yellow chickens, and then add enough water to a deep pot, then add green onions and ginger, and an appropriate amount of cooking wine and salt to boil over high heat.

Then turn the stove fire to low heat, hold the chicken head with your hand and soak the chicken body in hot water for about 10 seconds, and then take it out to control the water for a while, and then put the chicken body into the hot water and soak it back and forth 3 or 5 times.

Next, we need to completely soak the whole chicken in hot water, remember to close the lid at the end, and turn the heat to the minimum during the whole process, so that the chicken is evenly soaked in hot water all over the body, this process lasts about 15 to 20 minutes, and slowly wait for the white chicken to simmer in hot water.

Soak the white-cut chicken in ice water for about 20 minutes to be cooked, then we completely soak the chicken in a plate of ice water prepared in advance, so that the chicken body can quickly cool down to achieve the best taste effect of crispy skin and tender meat.

Chop the white-cut chicken into pieces, and then dip it in the sauce such as sand ginger soy sauce or green onion ginger oil, so that the white-cut chicken tastes more flavorful.

Use a hot water ruler to quietly boil the chicken and then take it out, soak it in ice water for about 5 minutes, the taste of the white-cut chicken that comes out of this way is not usually good, and the cut white-cut chicken can be boiled again with hot oil in the future, so that the skin of the white-cut chicken is very crispy.

The best thing to do is to quickly cool the chicken in cold water after it has been cooked, so that the skin of the chicken will be crispy.

It is best to pass the chicken over with ice water. In this case, the chicken will be tighter than the Qing Qing, and the balance grip will not be scattered. The resulting flavor is also more crispy and delicious.

When boiling the chicken, be sure to let the water cover the whole chicken, and then let the chicken head soak in the water first, the oak shouts that this can make the chicken skin particularly firm, and then put the whole chicken in, simmer over low heat, and cook for 20 minutes.