white-cut chicken

White-cut chicken skin is smooth, light and delicious. It is the most common Cantonese chicken dish. The most original and authentic food is the white-cut chicken. It is suitable for large feasts and small tables and is deeply favored by food eaters. Locals make white-cut chicken with one choice of chicken, two cooked chicken, and three flavors. The chickens selected are all local fine-bone farm chickens, and no feed chicken or large-bone chicken are used. The chicken requires slow boiling and dipping until it is cooked to 80 to 80%; the ingredients are sand ginger and minced garlic. The local white-cut chicken has tender meat and fragrant bones and is very delicious.

The white-cut chicken I use today is a virgin 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.

Recipe Recommendations

spring chicken whole
ginger slices appropriate amount
garlic appropriate amount
soy sauce appropriate amount
vinegar appropriate amount
sesame oil appropriate amount

original
cook
half an hour
ordinary

Steps for white-cut chicken

Prepare a baby chicken.

Wash the chicken, remove the internal organs and chop off the head, tail and feet.

Slice ginger for later use.

Pour appropriate amount of water into the pan, add ginger slices and chicken.

After the fire boils, skim off the foam.

Cook on low heat for another 15 minutes.

Insert it with chopsticks. If you can insert it through, it means you are ripe. Remove it and cut it into pieces.

Put garlic, soy sauce, vinegar, and sesame oil in a small bowl and stir to make a dip. Serve.