When making white cut chicken. How should you choose chicken and what chicken is best?

Local chicken or three yellow chicken Ingredients: 1 chicken, 15 grams of coriander, 10 grams of green onions, 10 grams of millet pepper Auxiliary materials: 5 grams of sugar, 10 grams of light soy sauce, 10 grams of vinegar, 2 grams of salt, 10 grams of cooking wine 1, add cooking wine salt to the water and put it into the whole chicken lid and cook for 20 minutes 2, cut the boiled chicken into pieces and yard 3, cut the coriander green onion and millet pepper and put it in.

To make white-cut chicken, you should choose tender and loose chicken, such as corn grown chicken, which is delicious. Chickens generally choose indigenous yellow roosters, that is, the free-range chickens at home, and never choose old hens, because the old hens are old and woody.

In any chicken product, you should choose healthy live chickens, so that the food will be healthier and tastier. As far as white-cut chicken is concerned, it is of course best to choose three yellow chickens.

Main material: 1 chicken.

Auxiliary materials: green onions, chives, ginger, garlic, fragrant, sugar, sesame oil, spices, star anise, rice wine, fresh shellfish sauce

1.Finely chop the garlic, chives, and parsley.

2.Put them in a bowl and heat them in the microwave for 30 seconds to make their fragrance waft out, then add a little sugar, add an appropriate amount of fresh shellfish sauce Maggi sauce, drop a drop or two of sesame oil and mix thoroughly.

3.Chicken solution: Wash the chicken and cut off the chicken paw nails.

4.Add water, ingredients, star anise, shallots, ginger slices, garlic cloves, and rice wine to the pot.

5.When the water is boiling, put the chicken in it, preferably before the water passes the whole chicken.

6.After the chicken boiling water is put into the pot, immediately scoop it up, put it in the Lumai ice boiling water and soak it for a while, which can make the skin firmer, and the quality of the water in the chicken is not easy to flow out, and the cooked chicken will be smoother after a while.

7.Then put the chicken back in the pot, close the lid and cook for another 3 minutes (3 minutes is the time the water boils).

8.When the water is boiling, turn off the heat and simmer for 45 minutes, and the chicken will become more and more tender and smooth. (Because the chicken is not too warm, the water does not flow out, so the meat texture is soft and tender.)

When the minute time is up, the white cut chicken is cooked, don't worry at this time, there is a small trick, that is, after scooping up the chicken, and then put it in ice boiling water to soak it for 10 minutes.

10.Finally, the chicken is scooped up and dried, the whole chicken is cut into small pieces, put it on a plate, and when you eat it, you can dip it in the condiments to have a characteristic taste, and you can't get enough of it.

The condiments of white-cut chicken are tasted all over the country, except for a few regions with special raw materials adapted to local conditions, and the types can be varied, mainly due to the difference in the configuration of condiments and the establishment of a distinctive taste. The condiments are properly composed, not only have a unique aroma, but also get an unexpected smell, which makes the white cut chicken more popular.

[Nutrients]:

Chicken chicken: The chicken of the young chicken accounts for about 60% of the body weight, and there are also a lot of colorful protein and ammonium sulfate, so the meat of the young chicken has a higher nutritional content. In addition, there are very few malleable hooves in the meat of young chickens, so they are easily digested and absorbed by the body's digestive system, which has the effect of improving energy and strengthening the human body.

Chicken has an effective dietary therapy effect such as potato method for lack of nutrition, cold intolerance, fatigue, menstrual disorders, iron deficiency anemia, weakness, etc. Chinese Chinese medicine believes that chicken has the effect of warming and nourishing blood, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating qi and blood, and strengthening muscles and bones.

[Tips]:

It is best for chickens not to finish laying eggs, and it is advisable to focus on the market;

If you cook it for 30 minutes immediately, the chicken will be heated for a long time and the water will flow out, and the chicken will become hard and old, and the taste will not be good.

Prepare the chicken, clean it, boil the water, add the seasoning wheel, add the sauce stuffy hall, put the chicken into the pot, take it out after changing color, and then put it in cold water for soaking, and then put it in the pot, you can stuff it for a while.

Wash the chicken first, put the silver chicken feet in the stomach, and prepare the green onion, ginger, and garlic. Bring water to a boil, add spices, soy sauce and cooking wine, chicken and various seasonings. Blanch for 30 seconds, put it in cold water and repeat it three times, and thoroughly put the chicken in the soup stock of this banquet and simmer for an hour, so that you can pick up the qi.

The production process is relatively long, clean the chicken fight orange meat, add seasonings to marinate for half an hour, put it in the Jizi pot and add water to cook for 20 minutes, then take it out and put it in ice water, ten minutes is OK.

Wenchang chicken is delicious Wenchang chicken belongs to local specialties, similar to white-cut chicken, because Hainan is more concerned about the freshness of the dish, so the practice of Wenchang chicken is the same, I feel a little raw, biting a little hard.

The most important thing is the dipping sauce, if the dipping sauce is done well, the Wenchang chicken is still very delicious and relatively tender.

In addition, in Hainan, there are four major local dishes, namely Wenchang chicken, Hele crab, Jiaji duck, and Dongshan goat.

Listening to the name, you can see that it is a local dish, Wenchang, Hele, Jiaji, and Dongshan are all place names.

In addition, there are Lingshui sour powder, Baoluo powder, pork belly wrapped chicken, etc.

If you are not a local, you may not be very satisfied with the food here. It all depends on personal taste.

To make white-cut chicken, you need to use relatively delicate chicken, such as Sanhuang chicken and Qingyuan chicken, etc., and the breeding time of the chicken is about one year, and it is best not to exceed one year.

It is best to use Qingyuan chicken in Guangdong, if there is no Qingyuan chicken, it is best to use free-range chicken, the so-called free-range chicken is a free-range rooster, and it is difficult to make a very delicious white-cut chicken because there is no taste.

You can use some usual chicken, no old hens, the old hens are too old and not delicious, and the old hens are suitable for stewed soups, and you can usually use some relatively simple chicken.

White-cut chicken is a traditional dish of the Han nationality with full color and flavor, belongs to the most common kind of chicken dishes in Cantonese cuisine, 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. White-cut chicken is a very famous home-cooked dish in Guangzhou, in addition to Guangdong, it is also very popular in all parts of Guangxi, and it is an indispensable dish in rural red and white ceremonies.

Nutritive value. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

Features: The color is white with oil yellow, with the fragrance of scallion oil, the green onion section is edging, you can bring mustard sauce and soy sauce when eating, it is the hometown dish of Guangdong, and the food has a different flavor.

How to make Guangdong white-cut chicken.

1.Tender chickens are slaughtered and cured, gutted, washed, and set aside;

2.Peel the ginger and pat it into a puree;

3.Remove the roots of the green onion, wash it, take the white green onion and cut it into shreds;

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

5.Heat a wok over medium heat, add oil to a slight boil, take out 50 grams, pour them into two small dishes, and set aside 10 grams;

6.Put the slaughtered chicken into a pot of boiling water and immerse it, and use an iron hook (clip) to lift the chicken every 5 minutes and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent;

7.Soak for about 15 minutes until the chicken is cooked, hook it up with an iron hook, and quickly put the chicken into cold boiled water to cool down;

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

9.Cut the whole chicken into small pieces and serve on a plate.

When eating white-cut chicken, it is mostly served with ginger and green onion seasonings, which is relatively light and easy to accept, so it is easy to make people feel as if the white-cut chicken is just dipped in ginger and onion juice. In fact, there are many condiments that can be used for white cut chicken to dip, such as: scallion oil sauce, sauce, etc., which are very distinctive and have an endless aftertaste.

Old hens can be chosen. I recommend using a pressure cooker to do it, cut it into chunks when it's done, and then put it in the pan and stir-fry.

It is best to choose some local chicken, which is more tender and delicious. If there is no local chicken, then choose those three yellow chickens, not too fat, too fat is stuffy white cut chicken is not delicious. The white-cut chicken is soaked slowly, and the water that is not boiled should not be boiled as much as possible, if it is boiled, the chicken will be old.

Put it in this hot bend water and soak it for a period of time, put it in cold water, and you can make this crispy and tender white cut chicken with crispy skin and tender meat after three soaks and three colds.