Chinese Food
Sliced chicken
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The white cut chicken is also called the white cut chicken. It is the most common chicken dish in Guangdong cuisine. It seems simple. But the level of production is not simple. Whether the white cut chicken is delicious or not is closely related to the fire of the pickled chicken in addition to the selection of chicken species. -
Cooking ingredients
Cooking Steps
Step1:A light chicken. Prepare some ginger and onion for us
Step2:Start a big pot. Heat hot water. Put in ginger slices. Bring the anise to boil
Step3:Then put the whole chicken through hot water. Lift it up to drain the blood in the belly. Then put it down. Soak it and turn it over
Step4:Use a spoon to water the surface where it can't reach the water. It takes about five minutes for each turn
Step5:It's been turned up and down, left and right. Turn off the fire and soak for 15 to 20 minutes
Step6:Use chopsticks to prick the position with the most meat. If there is no blood, it means the chicken is ripe. Otherwise, soak it for a few minutes
Step7:Use chopsticks to clamp the two sides of the chicken wings. Hang dry the water in the belly. Spread it out and cool it, and then chop it to the table.
Step8:Finished product drawin
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:The time to soak the chicken depends on the size of the chicken. Generally, the weight of white cut chicken is about three jin. There are skills in making delicious dishes.
