Why is the white cut chicken not as authentic as it gets? What s the right thing to do?

Because the materials I posted are wrong, and the way I cook them is not right, it won't be so delicious. This airport is to put it in a pot to blanch the water, soak it in cold water for a period of time after blanching, and then put it in the pot to steam for 30 minutes, and then pour the adjusted sauce, so that the white cut chicken will be more delicious.

I think it's probably because the seasoning is just different, and the correct way to do this is to cook the chicken and the seasoning in a pot and then drizzle it with a sauce.

This is due to the fact that the way you make the white cut chicken is wrong, and the process of making it is also wrong, the correct way to make it is that you need to soak the white chicken in cold water first, and then marinate it after soaking, blanch it in water after marinating, cover the pot and simmer for 30 minutes after blanching, and finally add some sauce and stir.

Prepared ingredients].

Main ingredients: a free-range chicken.

Excipients: ginger, shallots, salt-baked chicken powder, coriander, sand ginger, garlic cloves.

Detailed practice step sharing].

Step 1: A free-range chicken, clean it, cut off the nails of the chicken feet, put it in the belly of the chicken, and put it aside for later use.

Step 2: Prepare a piece of washed ginger, cut it into slices, knot the shallots, and set aside for later use.

Step 3: Boil a pot of water, add an appropriate amount of salt to taste after the water boils, then turn to low heat, hold the head of the chicken, soak the chicken in the water, so that the hot water is completely filled in the chicken cavity, and then lift the chicken up, so that all the words in the chicken cavity flow out; Do the same procedure about three times to heat the chicken evenly inside and out.

Step 4: Prepare a basin of ice boiled water in advance, put the scalded chicken into the ice boiled water, cool it quickly, and the operation method is the same as the third step, so that after a little ice water, the taste of the chicken will be more refreshing.

Step 5: Next, add the prepared green onion knots and ginger slices to the pot where the chicken has just been scalded, then put the chicken back into the pot after the cold water, lift it twice for him, let the chicken heat evenly, and then put the whole chicken in the pot to boil, turn on low heat and cook for about 30 minutes, turning it over halfway.

Step 6: In the process of boiling the chicken, let's make a bowl of refreshing dipping sauce:

1.Prepare garlic cloves, sand ginger, pat and chop, in preparation a little ginger juice, chopped green onions, parsley cut and set aside.

2.Prepare two bowls (two flavors of dipping sauce, choose according to your preference): add an appropriate amount of minced ginger and salt-baked chicken powder to one bowl; In another bowl, add garlic and ginger, light soy sauce and coriander; Pour hot oil on both bowls and stir well with chopsticks.

Step 7: When the time is up, take out the cooked chicken and quickly cool it with the remaining cold water.

After the above steps, this method is simple, the authentic taste of the white-cut chicken is ready, the skin is smooth and the bone is fragrant, the bite is full of fragrance, it is too satisfying to eat, and the friends who like it should try it quickly!

Good food tips for living].

The chicken soup for boiling chicken, you don't need to throw it away, you can use it to cook rice, you can also use it to cook your favorite small green vegetables, and the taste is very good.

Prepare 1 chicken (about 1000 grams), 1 chives, 1 small piece of ginger, and 6 cloves of garlic. Note: Ingredients may be used as appropriate.

2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp sugar, 1 2 tsp monosodium glutamate. Chicken slaughter and wash, put the chicken's mouth through under the wings, and then put the chicken into hot water to soak for 30 minutes, pay attention to low heat, to ensure that the water in the pot will not boil, use the heat of the water to soak the chicken, soak it, so that the chicken will be more tender. Wash and mince the green onion and ginger, chop the garlic into minced pieces, put them in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix them well with the fresh soup soaked in chicken.

Then take out the chicken and chop it into small pieces, put it on a plate, and pour the mixed juice over the chicken.

The chicken should be washed, ginger should be added, seasonings should be added, and it should be steamed in a pot, so that this is the most authentic way to do white cut chicken.

First of all, the chicken should be prepared, then the chicken should be torn into strips, then pour in salt, oyster sauce, cooking wine, light soy sauce, sugar, pepper, aged vinegar, chives, minced garlic, then pour hot oil on top of the seasoning, and then stir well.

After cutting the belly of the three yellow chickens, add chopped green onions, ginger slices, add some condiments to the inside, heat the oil, add the three yellow chickens, control the temperature at about 90 degrees, cut into blocks and put them in the pot, and then prepare the bowl material, add chopped green onions, edible salt, pour on it, you need to pay attention to a certain time, control the oil temperature, and also need to pay attention to adding condiments.

The first thing is to wash the chicken, wash all the side dishes, cut it into slices or minced pieces, heat oil in a pot, add green onions, ginger and water, put the chicken in and cook for 15 minutes, prepare minced green onions, ginger and garlic, add peanut oil and salt and stir into a sauce, tear the chicken into a state of one by one, dip it in the sauce and eat it.

1. Wash the three yellow chickens, put them in a pot, pour cold water, almost flush with the chicken, pour in a little cooking wine to remove the fish, and cook for 15-20 minutes on medium heat.

2. When the time is up, open the lid of the pot, insert the thickest part of the chicken body with chopsticks, the chicken legs, if there is blood oozing, it means that it is not cooked, if not, it is basically cooked, slightly cover the lid and cook for a while, turn off the heat, remember not to remember to open the lid, and simmer for 5 minutes.

3. Then take out a whole chicken and let it cool, the meat is not easy to disperse when it is cold and cut. When the chicken still has some residual warmth, you can cut the chicken and put it on the plate.

4. We can use soy sauce, shredded ginger, coriander, and sesame oil to prepare the dipping sauce of white-cut chicken.