Guangdong white cut chicken
By AllenHayes
Since I fell out with my family during the Mid-Autumn Festival last year, I haven't had any contact with my family until now. It's Mother's Day today. In the capital with sparse light rain, I feel nostalgic for the white chopped chicken in my hometown. Well, today I will cook this Cantonese Spring Festival dish. Although my father is good at cooking, he doesn't like to eat this dish, because whenever he sees the blood in the chicken nuggets, he has to rush to the toilet to vomit. This is his mental illness for many years.
Recipe Recommendations
- chicken appropriate amount
- chives appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- millet pepper appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Guangdong white cut chicken
1
Put the chicken into the pan with cold water, throw a piece of ginger there, and cook it on high heat for 15 minutes. Don't listen to who says, but stew it on medium heat for a few more minutes. What's the medium? Baa! Take advantage of this free time, chop ginger and garlic, chop chives, cut coriander into one-centimeter pieces, and dice rice peppers.2
After cooking, brush a thin layer of sesame oil on the chicken skin. Don't eat if it's too troublesome! If you don't have a brush, just grab a tissue!3
Cut the chicken into pieces while it is hot. Why can't you let it cool before chopping it? You will know after trying it that chopping hot chicken is a kind of enjoyment for appetite. With one knife, the chicken oil is Zilazla coming out. That feeling is like The chicken has already reached your mouth. Isn't it amazing! Then put the chicken nuggets into a vegetable plate, store them and cool them, and put a piece of coriander on top to make a little look.4
Put the oil in the wok, put as much as possible, put the chopped ginger, onion and garlic in the pan and fry until fragrant, then add rice peppers and stir fry until fragrant, then put the soy sauce, put a little water, sprinkle with a little chicken essence or MSG, and finally pour the coriander down, immediately turn off the heat and pour into the dipping bowl.Guangdong white cut chicken Make Tips
1. It is best not to use a chicken leg to handle the matter. Try to use the whole chicken or half of the chicken, unless you are eating alone, because the chicken leg has too much meat, and the bones are not as good as chewing, and the body after being cut is not bone-like (beautiful and handsome as chicken wings but not loose). 2. When sitting boiled chicken in the pot, do not put any seasonings. The white cut chicken should be eaten with the original chicken dipped in sauce. You should not cut the pieces quickly and then cook them. The meat from the cooked chicken pieces is not white, but gray, and it is grandly shrunk. To sum up, these two points are my first failed experience in making white-cut chicken! 3. I think some friends put the dip into the dish. Although it is convenient to eat, it loses the meaning and value of authenticity and authenticity. The beauty of form is sometimes more beautiful than that of Xiao Ma, because the separation of vegetables and sauces not only forms a clean and elegant color for each other, but also maintains its freshness in flavor. If not, should I finish applying mustard soy sauce to the sushi before selling it?! 4. After cooking the chicken soup, it will naturally be called chicken soup. If you drink it carefully, it will be called chicken soup for the soul! This soup cannot be wasted, even if it is used to make foot washing water, it is not bad! At this time, you can add seasonings. If you want to eat the clear ones, put some chives and mushrooms. If you want to eat them... think for yourself!