Fat, tender and delicious white cut chicken
White chop is the most effective and easiest cooking method to maintain the original flavor and is suitable for family use. The so-called white chop means that the ingredients are cooked with water without adding seasonings. After cooling, they are changed to a knife and placed on a plate. When eating, they can be mixed with various seasonings and dipped in them as needed.
Recipe Recommendations
- sanhuang chicken in 1
- chives appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Fat, tender and delicious white cut chicken
1
Wash the Sanhuang chicken and stuff some onions and ginger into the chicken belly.
2
Add enough water to drown the chicken into the soup pot, add the spring onion, ginger slices, and cooking wine, and bring to a boil over high heat.
3
After boiling water, change to medium heat and make the noodle soup boil slightly.
4
Put the chicken into the pan and cook it cleanly, lift the pan four to five times in the middle, and pour out the water in the cavity to keep the same temperature inside and outside.
5
Turn off the heat, cover the pot and soak for about 15 minutes until cooked. Insert chopsticks between the chicken legs until blood spills out, and pick up.
6
Soak the whole chicken in ice water for 20 to 30 minutes.
7
Remove and dry the skin, sweep it with sesame oil (or cooked peanut oil), chop it into small pieces, and serve on a plate.
8
When eating, you can be served with scallion oil, soy sauce and other seasonings. For strong flavors, you can use homemade sauces such as bean bean chili sauce, spicy fermented bean sauce, sesame oil, etc.Fat, tender and delicious white cut chicken Make Tips
1. White chop is the most effective and simple cooking method to maintain the original flavor and is suitable for family use. Traditional ones include white-cut mutton, white-cut chicken, etc. Especially famous for its white-cut chicken. It is said that the white cut chicken originated in folk hotels in the Qing Dynasty and was later widely spread. The best local chicken breeds were used as raw materials for the white cut chicken. For example, the white cut chicken in Fujian Hakka cuisine uses Hetian chicken, and the white cut chicken in Shanghai uses Sanhuang chicken. 2. The cooked chicken should be cooled in cold water, which not only maintains the original flavor and color of the chicken, but also makes the chicken skin crispy.