A complete guide to Cantonese cuisine, here are 3 very famous Cantonese dishes, don't miss them!
White Cut Chicken
1. Steamed Empress Chicken
Prepare ingredients such as chicken, scallions, ginger, onion, scallops, and ham rings. After cleaning the chicken, drain the water. Rub salt on the inside and outside of the chicken, and marinate for one to two hours. Place scallions, red shallots, and ginger slices inside the chicken cavity. Prepare the broth for the Empress Chicken. Place scallops, ham rings, water chestnuts, carrots, chicken broth, dried tangerine peel, and ginger slices in a pot of water. Bring to a boil, then turn down the heat and simmer for about two hours to allow the flavors to fully infuse. Boil a large pot of water. After marinating, remove the aromatics from the chicken. Scald the chicken in the boiling water, lift it up to let the water drain out from the cavity, and repeat this action three times. Reheat the chicken broth. Place the whole chicken in, ensuring the broth fully enters the cavity. It's best if the broth covers the entire chicken. Bring back to a boil over high heat, then immediately turn off the heat. Cover the pot and let it steep for 13-20 minutes. Take out the whole chicken, place it on a platter, and pour rice wine and the original broth over it. Then, evenly coat it with sesame oil and let it cool before chopping. The delicious White Cut Chicken is ready. Of course, it's seven parts chicken flavor and three parts sauce. You can choose different dipping sauces.
2. Cantonese Roast Stuffed Duck
15g of sugar, 50g of cooking wine, 10g of Sichuan pepper powder, 5g of MSG, 10g of maltose, 100g of soy sauce, and an appropriate amount of scallions, ginger, and garlic. Place the duck on a cutting board, make an opening under the wing to remove the internal organs. After cleaning, scald it with boiling water to tighten the skin. Then, evenly apply the maltose to the duck and hang it to dry. Mix sugar, cooking wine, Sichuan pepper powder, salt, MSG, soy sauce, chopped scallions, ginger, and garlic in a bowl. After mixing evenly, stuff the mixture into the duck's cavity. Roast the duck in an oven until the skin is crisp and the color is even. Cut the roasted duck into pieces, arrange them back into the shape of a whole duck, and pour the sauce from the cavity over it.
3. Steamed Taiji Shrimp
300g of shrimp meat, 75g of pork fat, 75g of water chestnut meat, 2 egg whites, and an appropriate amount of MSG, fine salt, ham flakes, and starch water. Devein and wash the shrimp meat, then pound it into a shrimp paste. Chop the pork fat and water chestnut meat finely. Place them in a bowl, add MSG, fine salt, and egg whites, and mix well. Shape the shrimp paste into 40 shrimp-like pieces and place them on a plate. Press two pieces together to form a round shape. Top one of the shrimp pieces with ham flakes to create a Taiji (yin-yang) pattern. Brush with egg white, then place in a steamer and steam for about 8 minutes until cooked. Remove, pour the original juices into a wok, add MSG, thicken with starch water, and pour the sauce over the Taiji shrimp.
White pheasant