White-cut chicken is the most common type of Cantonese chicken dishes. It belongs to the category of soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients added and maintaining the original flavor. The chicken is tender and tender and original. The color is white and oily yellow, with the aroma of scallion oil. It is a local dish in Guangdong and has a unique flavor.
nutritional value
Boy's chicken: The chicken meat of the broilers accounts for about 60% of the body weight and is rich in protein and phosphate, so the meat of the broilers has higher nutritional value. In addition, there is very little elastic connective tissue in the meat of chicken, so it is easily absorbed by the human body's digestive organs and has the effect of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Motherland medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
white-cut chicken
By ViolaHyatt
Recipe Recommendations
Steps for white-cut chicken
1
Prepare the raw materials, wash the chicken and remove the internal organs.
2
Slice green onions and ginger for later use.
3
Place the chicken on a plate, put the chopped green onions and ginger slices into the chicken belly and body, and then pour a little cooking wine on the chicken.
4
Add water to the pot to boil, place the chicken in the pot and steam for about five minutes, turn the chicken over, cover and continue to steam for three or four minutes, turn off the heat and steam for five minutes.
5
Remove the steamed chicken and leave the soup for later use.
6
Quickly immerse the chicken in cold water and cool it naturally (add purified water in advance and put it in the refrigerator to freeze it).
7
Cut the pieces and load them on the plate.
8
Dip: Minced ginger and garlic.
9
Add oil in the pan and heat it up.
10
Pour the oil into the minced ginger and garlic, wait until the aroma wafts out, add salt, and mix with a little chicken soup to make a dip.
11
Dip it into the sauce and eat it.white-cut chicken Make Tips
1. Configure the dipping ingredients according to your preferences. 2. Steaming can retain the moisture of the chicken, taste smooth and delicious. 3. Use chopsticks to poke the thickest part of the chicken. If no blood flows out, it will be cooked.