There is a saying in Guangdong: There is no banquet without chickens. In my hometown, whether it is every festival or a banquet, there is almost always a white-cut chicken.
The method of white-cut chicken is very simple to say. You don't even need to add seasonings. You just need to stick some soy sauce with sand ginger and sesame oil when eating it. It's already very delicious. Because the original flavor of the chicken is eaten, the variety and heat of the chicken, as well as the difference in sauces, are also the key to whether the white-cut chicken is delicious. Therefore, each family's white-cut chicken tastes different.
Good chicken species and the right heat make the chicken taste smooth and smooth. It is full of chicken flavor and is indeed a kung fu dish. This time, I used a smaller Sanhuang chicken. Because I hadn't cooked it for a long time, I was afraid that it would not be cooked, so I accidentally overcooked it.
white-cut chicken
Recipe Recommendations
- sanhuang chicken in 1
- Jiang several pieces
- onion the 3
Steps for white-cut chicken
1
Evacuate the internal organs of the killed chicken, rinse it clean, and drip water dry.
2
Pour clear water into the electric rice cooker (whichever is the case if the chicken has not been eaten), add a few slices of ginger and spring onion, and heat the water to a boil.
3
Put the chicken into the pan, boil it again for 3-5 minutes, then adjust the cooking button to keep warm, and simmer for about 20 minutes.
4
Insert chopsticks into the chicken leg and pick up the chicken if there is no blood coming out.
5
Spread some sesame oil on the chicken skin, let cool, and chop into small pieces.
6
Chop the ginger and spring onions into minced meat and place them in a small bowl for later use.
7
Boil some hot oil and pour it into a bowl filled with shredded ginger and onions, add a little salt and soy sauce, and finally pour on it with a small spoon of boiled chicken soup, mix well and drop a few drops of sesame oil, and the sauce is ready.
8
The original white-cut chicken is ready.white-cut chicken Make Tips
1) When making white-cut chicken at home, it is best to pick live chickens weighing about 2-4 kilograms, which is easier to operate. 2) Adjust the cooking time according to the size of the chicken. The water can turn off the heat after boiling for a few minutes. White-cut chicken is mainly soaked in hot soup to make the meat smooth. 3) If you can buy sand ginger, beat the sand ginger until it is done, add soy sauce, sesame oil, and chicken soup to make the dressing more flavor. 4) Remove the ginger and onions from the chicken soup, add some dried scallops, mushrooms, red dates and tofu bamboo to make a delicious soup.