How to make white cut chicken, how to make white cut chicken?

Here's how to make white cut chicken at home:1. Clean up the chicken, two slices of ginger, star anise, yellow mast, bay leaves, and green onion knots for later use.

2. Add water to a boil in a boiling pot, add salt, ginger, star anise, yellow mast, bay leaves, and green onion knots. Soak over low heat for 30 minutes.

3. Take it out and soak it in ice water for a while, then chop it and put it on a plate.

4. Take a small bowl, add chopped green onion and ginger, minced garlic, salt, sugar, monosodium glutamate, light soy sauce, oyster sauce, pour hot oil to bring out the garlic fragrance, add millet pepper, mix well.

What should be done with white cut chicken? Come and get it

Wash the chicken, put it in a casserole and cook for 20 minutes, cut it into pieces and eat with dipping sauce.

Challenging the nine ways to eat chicken, today is the most tender white-cut chicken in history.

The sentence of the capped white-cut chicken.

Put the white-cut chicken on a plate to see the effect.

<>According to the domestic consumption research report, Cantonese people eat more than 2 billion chickens a year, which shows that the title of Cantonese is not an exaggeration.

Cantonese people's love for chicken is better than many young people's love for hot pot, and it can even be said that there is no comparison at all, an ordinary chicken, Cantonese people can eat hundreds of tricks, it is said that in the nine years, when Guangzhou City held a famous dish competition, the food made with chicken as the main ingredient alone reached 210 kinds, and it sounds incredible.

Among them, white-cut chicken is one of the most representative delicacies in Cantonese cuisine. White-cut chicken is also called white-cut chicken, this dish was founded in the Qing Dynasty, the authentic white-cut chicken is made of three yellow chickens produced in Yangshan County, Qingyuan City, Guangdong Province, the white-cut chicken is cooked but not rotten, the skin is refreshing and the meat is smooth, the original flavor, light and delicious.

Ingredients for white chicken: local chicken, light soy sauce, shallots, Sichuan peppercorns, ginger, green onions, cooking oil, salt.

Steps: 1. The amount of chicken you can choose according to your needs, I made half a chicken today, in addition, this chicken is raised by our hometown, if you can't buy authentic local chicken, then you can only buy ordinary chickens instead, but the taste and texture are estimated to be a little worse.

2. Clean the chicken and put it in a casserole, add an appropriate amount of water, the water can not pass the chicken, then add a few slices of ginger and a few shallots, and then add a few peppercorns and a little salt.

3. After the heat boils, turn to medium-low heat and cook for 20 minutes, then simmer in the pot for 10 minutes.

4. After cooking, take it out and soak it in ice water, which can make the chicken shrink quickly, eat tighter, and taste better.

5. Start another pot, add a little cooking oil, put in the shallots, slowly boil the scallion oil over low heat, and turn off the heat immediately when the shallots start to turn black, otherwise there will be a mushy smell, and the scallion oil will not be fragrant.

6. After the chicken is iced, remove it and drain it, cut it into evenly sized pieces with a knife, and place it on a plate.

7. Then use a brush to evenly brush the chicken with a layer of scallion oil.

8. Mix a bowl of sauce: light soy sauce, chicken broth and scallion oil can be prepared according to your own taste.

9. Sprinkle a little chopped green onion on the chicken before serving, and then dip it in the sauce to eat.

Well, this delicious and fragrant white cut chicken is ready, the method is not very simple, the dipping sauce can actually be mixed and mixed according to your own preferences, I am the nearest material, so it is more casual. If you have any better practices and suggestions, please leave a message in the comment area, and I will be a teacher for threesomes! I'm Skinny Monkey, I pay attention to Skinny Monkey Kitchen, and I will share various food practices with you every day for your reference, and we'll see you tomorrow!

Summary. 1.Prepare the ingredients you need:

1 chicken, salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, pepper, starch, oil. 2.Wash the chicken, put it in clean water, add salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, blanch for 5 minutes, remove and drain.

3.Put the chicken in a frying pan, add pepper and starch, fry until golden brown, remove and drain the oil. 4.

Put the fried chicken on a cutting board and use a knife to cut the chicken into thin slices.

How to cook white cut chicken?

1.Prepare the ingredients you need: a chicken, salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, pepper, starch, oil.

2.Wash the chicken, put it in clean water, add salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, blanch for 5 minutes, remove and drain. 3.

Put the chicken in a frying pan, add pepper and starch, fry until golden brown, remove and drain the oil. 4.Put the fried chicken on a cutting board and use a knife to cut the chicken into thin slices.

You've done a great job! Can you elaborate on that?

1.Prepare the ingredients you need: a chicken, salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, pepper, starch, oil.

2.Wash the chicken, put it in clean water, add salt, soy sauce, cooking wine, ginger slices, green onions, garlic cloves, coriander, blanch for 5 minutes, remove and drain. 3.

Put the chicken in a frying pan, add pepper and starch, fry until golden brown, remove and drain the oil. 4.Put the fried chicken on a cutting board and use a knife to cut the chicken into thin slices.

<> the practice of white cut chicken:

Handling chickens: It is not convenient to deal with chicken feathers and internal organs at home, so the chickens bought back have been killed and done preliminary treatment such as plucking and disemboweling, just wash the chickens and cut off the chicken claw nails.

Add water, ingredients, star anise, green onions, ginger slices, garlic cloves, and cooking wine to the pot.

Put the chicken in when the water is boiling, preferably over a whole chicken.

Immediately remove the chicken from the pot under boiling water and soak it in ice water for a while, which can make the chicken skin firmer, and the water quality in the chicken is not easy to lose, and the cooked chicken will be smoother after a while.

Then put the chicken back in the pot, cover the pot and continue to cook for 3 minutes.

When the water is boiling, turn off the heat and simmer for 45 minutes, so that the chicken will become tender and smooth. (Because the chicken is not overheated, the moisture is not easily lost, so the meat is soft and smooth.)

When the time is 45 minutes, the white cut chicken is ready, don't worry, there is a trick, that is, take out the chicken and then put it in ice boiling water to soak it for 10 minutes, so that the chicken skin shrinks in cold water, and the chicken skin is not only smooth but also as tight and elastic as in the restaurant.

Finally, the chicken is taken out and drained, the whole chicken is cut into small pieces, put it on a plate, and it can be eaten by dipping it in seasoning when eating, the taste is very distinctive, and the aftertaste is endless.

White-cut chicken began in the folk hotel of the Qing Dynasty, because the chicken is boiled without seasoning, and it is eaten and chopped when eaten, so it is also called "white-cut chicken". And because of its materials, Yangshan County, Qingyuan City, Guangdong Province produced three yellow chicken (foot yellow, skin yellow, mouth yellow), so it is also known as three butter chicken. Later, restaurants and delicatessens in Guangdong all operated "white chopped chicken", which not only used fine ingredients, but also used boiled "shrimp soy sauce" to dip on the table with the chicken.

This dish is golden in color, crispy in skin and tender in meat, and the taste is exceptionally delicious.

【White Cut Chicken】

Ingredients]: 1 yellow chicken, 2 grams of sesame oil.

Excipients]: 5 grams of minced garlic, 3 grams of minced ginger, 5 grams of minced green onions, 5 grams of white sugar, 2 grams of salt, 5 grams of light soy sauce [Method].

1. Bring water to a boil, add three yellow chickens, and cook over high heat for 5 minutes.

2. Remove the cold water and simmer for another 10 minutes.

3. After cooling the water, add sesame oil and brush on the skin of the chicken.

4. Add minced garlic, ginger, green onion, sugar, salt and light soy sauce.

5. Stir well to make the sauce.

First, wash the chicken and cut it into evenly sized pieces. Then heat the oil in a pan, add the green onions, ginger and garlic, and add the ingredients. Then add the corresponding condiments. Stir-fry over high heat for 10 minutes, then add water, turn to low heat and simmer for 15 minutes.

First clean the three yellow chickens, put cooking wine in the pot, boil the ginger and scallion water, put the chicken and cook for half an hour, scoop up and rinse with cold water, put fried condiments in another pot to make a dipping sauce, chop the chicken into pieces, and you can start eating.

How to make Cantonese white cut chicken? Put salt ginger and salt baking powder in a pot, stir to dissolve, pour in the chicken, heat repeatedly, prepare minced garlic and millet spicy, peanut butter and stir well.

Prepare fresh chicken, put it in a pot, add an appropriate amount of water, add ginger slices and cooking wine to cook and take it out and put it in ice water, then cut it into small pieces, dip it in the prepared sauce and serve.

Challenging the nine ways to eat chicken, today is the most tender white-cut chicken in history.

Wash the chicken, put it in a casserole and cook for 20 minutes, cut it into pieces and eat with dipping sauce.

The white-cut chicken that the Guangdong master taught me to make is very delicious.

What should be done with white cut chicken? Come and get it

Method 1 Ingredients: three yellow chicken, ginger, chives, green onions, dark soy sauce, light soy sauce, cooking wine, sesame oil, sugar.

Method 1: Remove the internal organs of the three yellow chickens (handle them well when buying) Remove the head, tail, grease, and wash.

2. Add water to a cooking pot, add ginger, green onions, cooking wine, bring to a boil over high heat, add chicken, turn to medium-low heat and cook for about 15 minutes.

3. Put salt, cover and turn off the heat, let it cool and take it out, drain the soup, cut off the plate, and brush (smear) the sesame oil.

4. Heat the wok, pour the dark soy sauce, add sugar and cook until the sauce is viscous, turn off the heat and let cool.

5. Finely chop the ginger and chives, and place in a small bowl.

6. Pour on the light soy sauce and the sauce, and pour it on the chicken or dip it in it.

Tip 1: If you can't eat the whole chicken, you can burn half of it, and you don't need to burn it for too long. It's just right to cut it open with blood on the bones.

2. Cover the lid and cool it naturally, and simmer the chicken at residual temperature, so that the meat will be more tender.

3. The sauce is prepared according to personal preference, and coriander and chili sauce can be added.

Manufacturing method 2 material.

A chicken thigh, a coriander, 10 grams of ginger, 10 grams of green onions, 30 grams of cooking wine, 1 gram of Sichuan pepper, 5 grams of salt.

Method 1Soak the chicken thighs in water first and soak them a few more times. Remove the blood from the chickens.

2.Then pour in the water, ginger slices, 5 grams of green onions, cooking wine and peppercorns, add the chicken, the water should be submerged over the chicken, cook over medium heat for 8 minutes and then simmer for about 10 minutes.

3.Heat 5g green onion into sections, add a little oil and salt, and pour it over the chicken.

[Raw materials].

1500 grams of soybeans, 50 grams of glucose powder, appropriate amount of cooking oil.

Production process] slaughter the three yellow tender chickens, after purifying, first put them into the pot of boiling water to scald, lift, and then continue to blanch, repeat several times, and then boil in the soup pot for about 20 minutes, turn the chicken over, and then cook for another 10 minutes, until the chicken floats on the water surface, soak it in cold boiled water, remove and drain, and apply a layer of sesame oil on the chicken to keep the color of the chicken skin bright. At the same time, mix and boil with soy sauce, monosodium glutamate, sugar, refined salt, and add minced ginger and chopped green onion to make a seasoning. When eating, change the chicken to a knife and put it on a plate, dip it in the seasoning and eat.

This is the standard practice in the Shanghai store, and there are two key points: 1Cool water, brush with oil, 2Easy way to dip the sauce:

First boil the water and put the chicken down the pot, then boil for ten minutes, then turn off the heat, bake for 30 minutes, the chicken is mature, if you want to be fully cooked, then boil for five minutes and then bake for 20 minutes to be fully cooked. It is best to soak the white-cut chicken in ice water for 30 minutes after it comes out of the pot, so that the skin is smooth and the meat is smooth.

What should be done with white cut chicken? Come and get it

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: In order to make the skin of the chicken smooth, the raw chicken should be scalded in hot water, and then rinsed with cold water. During the cooking process, the water in the belly of the chicken should be controlled several times in order to heat the chicken evenly.

When soaking the chicken, the water surface should be raised twice, that is, once every 5 minutes, and the water in the chicken cavity should be poured out immediately after the chicken is raised, and the water in the pot should be re-placed to keep the temperature inside and outside the cavity consistent and make it evenly cooked. Then hook it with an iron hook and immediately immerse it in cold boiled water to cool it quickly, so that the skin is smooth and the flesh is smooth, and the fluffy yellow coat is washed off. (If possible, it is best to use frozen boiling water, put the cooled boiling water in the refrigerator in advance and freeze it, the lower the temperature, the better, as long as it does not freeze) 2. Cut green onions and ginger into minced pieces; Put them in a small bowl, add a little salt to the bowl (ginger and shallot are seasoned together, there is only one flavor dish when it comes out, and a little coriander can also be added to the ginger and shallot, the taste is better) 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.

What should be done with white cut chicken? Come and get it

Wash the chicken, put it in a casserole and cook for 20 minutes, cut it into pieces and eat with dipping sauce.

Challenging the nine ways to eat chicken, today is the most tender white-cut chicken in history.