Guangdong cuisine classic [white cut chicken] the secret of making chicken to ensure tender and smooth meat recipe-Chinese Food-best chinese food recipes-cooking food

Guangdong cuisine classic [white cut chicken] the secret of making chicken to ensure tender and smooth meat

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There is a saying in Guangdong that no chicken is a feast. It can be seen that the position of chicken in Cantonese cuisine is remarkable. White cut chicken. It's the most common dish in Guangdong. But it's not so easy to make a good white cut chicken. Listen to me. To do a good job of sliced chicken, you have to pay attention to the selection of chicken. To do a good job of sliced chicken, first of all, you must buy a local chicken, that is, a free range chicken. This kind of chicken is fragrant. More walking, more exercise. Good meat. Cage chicken can't compare with the flavor and taste of walking chicken. Secondly, we should choose the chicken that has not laid an egg, especially the hen that has almost laid an egg. In order to treat this hard-earned buttered ground chicken well, I asked a Cantonese chef specially. Then I knew that it was necessary to make a good white cut chicken

Cooking ingredients

fresh soy sauce (optional):2 tbsp

Cooking Steps

Step1:Still need to be wordy again. White cut chicken must choose good walk ground chicken. That is to say, scatter raise chicken. After cleaning, 2 and a half catties of chickens are the best. The hens that have not laid eggs or almost have to lay eggs are the best. (this kind of chicken is called Chicken Lane in Cantonese

Step2:Prepare a big pot. It's better to have a deep pot (it must be able to soak the whole chicken). Boil a pot of water.

Step3:Hold the chicken's head with your hand. Put the chicken in when the water is boiled.

Step4:Let the chicken's abdominal cavity be filled with water for a few seconds. Lift up the chicken, let the water flow out of the abdominal cavity, and shake it slightly. Let the water in the abdominal cavity dry up a little. Repeat the action of soaking and lifting chicken twice. The second time and the third time are about 10 second

Step5:The fourth action of soaking chicken. Reduce the fire. Put the chicken head into the pot. Cover it. Soak for 8 minutes

Step6:Get up and shake the water. Put it in again. Soak for 8 minutes. Pull it up. Shake the water.

Step7:Soak again for about 5 minutes. The chicken is ripe.

Step8:Next, prepare a large plate. Put cold water (ice is the best) on it and scoop up the chicken. Put it in the cold water plate to soak it. I forgot to take a picture. In Cantonese restaurants, it's usually done by soaking in a vat and running the faucet. This action is called beer water in Cantonese, but it's better not to waste water at home. It's more convenient and quick to use ice.

Step9:You can change the water several times if necessary during the process of soaking. It is best to let the chicken cool quickly.

Step10:Wait until the chicken cools down to prepare the dip. Peel the ginger and grind it. Chop the onion. Add a teaspoon of salt. Heat the peanut oil. Pour it on. Ginger is done.

Step11:After the chicken is cool, chop it (we call it chop piece). Set it up and you can eat it

Step12:Dip it in ginger. It's tender and juicy. It's crispy and smooth

Cooking tips:In fact, the beginning and steps of the recipe are very clear. The secret is immersion and timing. It's not hard to say. It's not easy to say. You can also adjust the soaking time according to your preference. There are skills in making delicious dishes.