Chinese Food
Guangdong style Secret White cut chicken and meat kitchen
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Hello, everyone. I'm a meat chef. Today, I'd like to bring you a real Cantonese chicken. White cut chicken skin is smooth, light and delicious. It's the first famous dish in many restaurants. But it's not easy to make it delicious. It's more complicated. Today, it's rare for my family to cook a secret white cut chicken. After eating, I feel that the chicken has a good tongue. It's worth recommending~~
Cooking ingredients
Cooking Steps
Step1:Ingredients introduction - 1 fresh chicken (try to buy fresh and good chicken. The better the chicken is, the better it tastes. Don't be too big. 750g1000g weight is enough). 5 shallots, 3 small ginger, 3 garlic and 1 ginger.
Step2:Ginger and scallion dish ingredients processing - scallion white cut scallion.
Step3:Processing of ginger and scallion dish ingredients - 1 ginger chopped.
Step4:Ginger and scallion dish ingredients treatment - 1 garlic chopped. 2 ginger chopped for standby. How to make ginger and scallion dish - put ginger and scallion, Shajiang powder, ginger powder and garlic powder into a bowl. Heat oil in the pot and pour it on these ingredients. Make ginger and scallion dish. Chicken can be eaten with ginger and scallion. It will taste better.
Step5:Here's how to do it - first wash the chicken and remove the internal organs and buttocks (don't remove the head) and stuff the feet into the stomach.
Step6:Boil a pot of boiling water. Put a few pieces of ginger in the water. Peel and pat the ginger. Pat the garlic as well. Put the onion leaves in the water and cook them together. Turn down the fire when the water is boiling. Keep the water surface from boiling. Put the chicken in the pot with the chicken head in your hand.
Step7:Scald the chicken in the pot for 35 seconds, then lift it up and stop for a few seconds, and then put it in again for 35 seconds. Repeat this action 34 times until the chicken's skin is basically scalded (this action is to keep the temperature inside and outside the abdominal cavity consistent. Pay attention not to burn for too long each time).
Step8:After several times, boil the water and turn off the fire. Put in the chicken immediately (the water must be over the chicken.) Cover and soak for 10 minutes.
Step9:Soak for 10 minutes, then take out the chicken and soak it in ice water.
Step10:Turn off the fire after boiling the water in the pot again. Put in the chicken that has been soaked in ice for 10 minutes. Cover the pot and soak for another 10 minutes.
Step11:Three times of repeated immersion, that is, three times of boiling water. The third time, use chopsticks to insert the last part of the chicken's thigh meat and pull it out. If there is no blood flowing out of the hole, you can pull it out.
Step12:You can use chopsticks to take out the chicken wings. Take it out and put it into ice water again (this is the third time to put it into ice water). This time, soak it for a long time. Be sure to soak it thoroughly. If the water gets hot, remember to change ice water frequently.
Step13:Soak the chicken. Use kitchen tissue to dry the water on the surface of the chicken. Cut into pieces and serve. With ginger and scallion sauce. Tast
Cooking tips:This is the method of three dips and three ice for white cut chicken. After the finished product is finished, the skin is smooth, the meat is tender and the bones are tasty. You can try it.. There are skills in making delicious dishes.
