Whether the white cut chicken is cut or cooked first, the authentic cooking method of the white cut

Whether the white chopped chicken is cut or boiled first, I think it should be the first stage, and then cooked. Generally, if it is not a whole machine, it is cut first and then cooked.

Every time you cook a dish, you have to share it with everyone. Hope you guys will like it.

Process: Boiled. Taste: Spicy.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Wash the chicken thighs and put them in the pot, add green onions, peppercorns, ginger, an appropriate amount of cooking wine, bring to a boil over high heat, beat off the foam, turn to medium heat and cook for 10 minutes, cover the pot with a lid and simmer for 10 minutes after 10 minutes, and soak in cold water!

2.Chop the ginger and garlic into small pieces, chop the millet pepper, and remove the skin of the fried peanuts and chop them! Take an appropriate amount of dried chili noodles and put them in a small bowl and set aside.

3.Put vegetable oil in the pot (you can't put lard, it will solidify when it is cold), when the oil is hot and smoking, turn off the heat and wait for it to cool down slightly (if it is too hot, the chili powder will be paste, and the oil will not taste if you don't heat it), pour oil into the bowl with a shovel with one hand, and stir the chili pepper with a spoon with the other! Set aside to cool.

4.Put the minced ginger in first, add a little salt and mash it, then put the minced garlic in it and mash it into a puree! Add a few spoonfuls of the soup from which the chicken thighs were cooked to the mashed ginger and garlic!

5.Put the previously chopped millet spicy and peanut grains in a bowl, add more soy sauce, white vinegar, chicken essence, oyster sauce, salt, pepper powder, white sugar, stir and stir, pour the garlic water into it and stir, and then pour the oil and chili pepper into it and stir! So that the sauce is good.

6.Remove the drained chicken thighs from cold water and debone them into cubes.

7.Drizzle the sauce over the chicken and sprinkle with chopped green onions! That's it!

Cooking Tips:

Boiled chicken thighs must be soaked in cold water, such chicken thighs are more refreshing! The seasoning flavor is slightly larger, and you should remember to add white sugar, which is fresh.

How to cook it when it's chopped.

Cook first, then cut Pay attention to the plating.

The authentic cooking method of white cut chicken is as follows:

1. Ingredients preparation: a three-yellow chicken, a green onion, a piece of ginger, sesame oil, balsamic vinegar, salt, sugar, chicken essence.

2. After cleaning the chicken, boil the chicken in hot water and soak it in low heat for 30 minutes, but at this time we ensure that the water in the pot will not be completely boiled, that is, the hot water without boiling will be kept in a state for 30 minutes, and then the chicken will be completely cooked.

3. Prepare the seasoning for the white chicken, chop the green onion and ginger in a bowl, add salt, monosodium glutamate, sugar, vinegar and sesame oil, and then use the soup we used to soak the chicken to mix them evenly.

4. Take out the chicken that has been soaked and put it in ice water to cool for a while, take out the chicken that has been soaked in cold water and cut it into suitable small pieces, put it on a plate, and pour the sauce we have just prepared on the chicken.

Precautions for boiling white-cut chicken.

1. White-cut chicken can be boiled on high heat for 15 minutes, and then soaked for half an hour and cooked, so that the chicken tastes better, and the nutrients in the chicken will not be lost.

2. After cooking, take it out and soak it in ice water for a while, which will make the skin of the chicken more firm and chewy.

3. During the cooking process, you need to observe the chicken more, and pour out the water in the chicken belly to make the whole chicken evenly heated.

Spare ingredients, 750 grams of three yellow chicken, appropriate amount of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of chicken essence.

Production process:

Prepare the amount of three yellow chicken needed, take out the impurities, carefully clean the chicken with water, drain the water and set aside, cut the green onion into segments, cut the ginger into slices, add water to the pot, wait for the water to boil, put in the green onion and ginger slices, wait for the pot to boil, put in the processed three yellow chicken, add some cooking wine, continue to boil over high heat, turn to medium heat and cook for 5 minutes.

After about the same time, turn over the noodles, cook for 5 minutes, turn over again, continue to cook for 15 minutes, stew the cooked chicken, take it out, put it on a plate, smear some oil on the chicken skin, cool it thoroughly, cool the chicken, remove the chicken bones, cut the chicken into pieces, and put it in a serving plate.

In a small, clean bowl, add chopped green onion, oil, salt, sugar, light soy sauce, minced ginger and chicken essence, stir well, pour over the chicken and serve.

It takes about 25 minutes to cook white-cut chicken.

If you want to cut the chicken in a white sedan chair and it doesn't taste firewood, the key is to master the posture of cooking the chicken, and it must be cooked evenly.

Notes:

1.When boiling the chicken, be sure to cook it over low heat, otherwise the skin will be boiled and the noodles will not be cooked, or Guangdong method: put the chicken down and the water will boil immediately after turning off the heat and cover the pot, and let it simmer for 1 hour until the chicken is fully cooked.

2.To determine whether the chicken is cooked through, use chopsticks to insert it in the thigh, which is the thickest part of the meat, if there is still blood coming out, it means that it is not fully cooked.

3.The boiled chicken should be cooled through the hail and then cut the chicken pieces so that it is not easy to break, and immediately put it into ice water after cooking, which can increase the texture of the chicken, especially the tight and elastic chicken skin, and it can also be cooled naturally.

4.If the dipping sauce feels too salty, you can add 1-2 tablespoons of chicken broth from boiled white cut chicken.

Put the chicken on low heat and cook for 20 minutes, during which the chicken is removed from the water twice, and finally turn off the heat and simmer for 5 minutes.

Preparation of white cut chicken:

Ingredients: 1/2 yellow chicken, 1/2 tablespoon shrimp oil, 3 tablespoons of salt, 1/2 tablespoon of cold soy sauce, 1 3 tablespoons of balsamic vinegar, 3 shallots, 1/2 tablespoon of Sichuan peppercorns, 3 sections of ginger, 1 coriander, 1 chives, a little garlic.

1. Prepare raw materials.

2. Mix enough water in a pot, add green onions, ginger and star anise to boil, and add salt.

3. Put the washed chicken into low heat and cook for 20 minutes, during which the chicken is taken out and lifted from the water twice, and finally turn off the heat and simmer for 5 minutes.

4. Finely chop shrimp oil, soy sauce, balsamic vinegar, coriander, green onion, mince garlic, add a tablespoon of boiled chicken soup and mix it into a dipping sauce.

5. Fish out the chicken and immerse it in ice water, the water should be mineral water or pure water, or cool white with ice cubes, not raw water.

6. After 10 minutes, take out the chicken, wipe it with sesame oil, chop it and put it on a plate.

White-cut chicken is a characteristic traditional dish with full color and flavor, which belongs to the most common kind of chicken dishes in Cantonese cuisine, and belongs to the type of soaked chicken, which is characterized by its simple production, just cooked and not rotten, without adding ingredients and maintaining the original flavor.

The white-cut chicken skin is smooth and smooth, light and delicious. The famous Panxi Restaurant White Cut Chicken has won the Golden Tripod Award for High-quality Products of the Ministry of Commerce. Zhanjiang white-cut chicken is well-known in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a type of white-cut chicken.

It actually takes about 25 minutes to cook white-cut chicken. But if you want to eat white-cut chicken, the key is to master the posture of cooking chicken, and it must be cooked evenly.

White chopped chicken, also known as white cut chicken, is a special dish of the Chinese nation, is a classic Cantonese dish, and later became common in southern cuisine. It started in a folk hotel, because it is boiled without seasoning when cooking chicken, and it is eaten and chopped when eating, so it is called "white chopped chicken".

The shape of the white chopped chicken is beautiful, the skin is yellow and the meat is white, the fat is tender and delicious, the taste is exceptionally delicious, and it is very delicious. The meat color is white with butter, with the fragrance of scallion oil, the green onion section is trimmed with flowers, and it is accompanied by minced ginger, garlic paste and soy sauce when eating, which maintains the freshness and original taste of the chicken, and the food has a unique flavor.

Cook for 20 minutes.

Ingredients: 1 chicken, 15 grams of coriander, 10 grams of green onion, 10 grams of millet pepper Auxiliary ingredients: 5 grams of sugar, 10 grams of light soy sauce, 10 grams of vinegar, 2 grams of salt, 10 grams of cooking wine, add cooking wine and salt to the whole chicken lid and cook for 20 minutes.

2. Cut the boiled chicken into pieces and yard it.

3. Chop the coriander, green onions, and millet peppers and put them in a bowl.

4. Add white sweet and sour light soy sauce and stir well.

5. Finished picture of white chopped chicken.

White-cut chicken is generally boiled over low heat for 30 minutes, cook over low heat to ensure that the water in the pot does not boil, and use the heat of the water to soak the chicken so that the chicken will taste more tender.

White cut chicken started in a folk hotel in the Qing Dynasty. It belongs to the family of soaked chickens. It is characterized by simple production, freshly cooked and not rotten, without ingredients and maintaining the original flavor; The key to making white-cut chicken is to soak it in slightly boiling water until it is only cooked, and use "shrimp eye water"; Whether the chicken is cooked or not can be pinch the leg of the chicken, with the big tendon tightened, the chicken thigh meat is firm, and the chicken breast is firm.

Raw material. 1050 grams of tender three yellow chicken, 25 grams of ginger, 1200ml of water, 10 grams of rice wine Seasoning: minced ginger, minced garlic, steamed fish soy sauce, oyster sauce, fresh shellfish sauce, chili oil, chili noodles

Fold this section of seasoning.

Minced ginger, minced garlic, steamed fish soy sauce, oyster sauce, fresh shellfish sauce, chili oil, chili flakes, pepper, sesame oil, rice vinegar

Collapse this paragraph to do so.

Method: 1. Pluck and disembowel the tender three yellow chickens (the hawker can do it on their behalf), clean the chicken repeatedly, clean the chicken gizzards, chicken liver, and chicken heart, and remove the large pieces of chicken fat in the body for other dishes;

2. Cut the chicken in half, chop off the chicken legs, chicken wings and chicken neck respectively, and cut the ginger into slices;

3. Prepare a large pot and bring water to a boil;

4. After the water boils, put in the chicken parts and ginger slices, pour the rice wine, cover the pot and cook over high heat for 14 minutes; (I started frying the heat on the highest gear with the Chisawa TS-20FV1 induction cooker, and lowered it by one gear after the water boiled.) ）

5. When boiling to the halfway point, you can open the lid to turn the chicken over once, cover and continue to cook for 14 minutes, then turn off the heat after the taker, close the lid and let it stand for 15 minutes before opening the lid;

6. Remove the chicken pieces and let them cool or put them in the refrigerator for 10 minutes, and finally cut them into chicken pieces; (Knives and cutting boards should be cleaned, and it is best to have a tool cutting board for cooked food in the family).

7. Make all the seasonings into a seasoning sauce, and dip the chicken pieces in the sauce to eat. (Don't throw away the leftover chicken broth, strain it and keep it as a soup base or take some for dipping sauce).

Collapse this paragraph.

The first choice for white chopped chicken is tender three yellow chickens.

The chicken should not be too big, about 2 catties is the best, and it generally does not take more than 15 minutes to cook the three yellow chickens of this weight.

Chop the chicken into several large pieces and cook it quickly.

Be sure to cut the chicken pieces into small pieces after cooling, and cut them when it is hot, and the chicken will fall apart.

It is best to summarize the length of time according to the burning power of your own cooking utensils.