white-cut chicken

1

Cut the garlic into the ground, wash the chives and coriander and cut into the ground.

2

Put them in a bowl and heat them in the microwave for 30 seconds to make their aroma float out. Add a little sugar, add appropriate amount of fresh shellfish sauce/Meiji sauce, and drop one or two drops of sesame oil to mix well.

3

Handling of chickens: The sale of live poultry is prohibited in urban areas of Beijing, so the chickens purchased have been killed and subjected to preliminary treatments such as plucking and dismemberment. Just wash the chickens and cut off the chicken claw armor.

4

Add water, aniseed, star anise, green onions, ginger slices, garlic cloves, and cooking wine in the pan.

5

Put the chicken in when the water is boiled, preferably the water does not cover the entire chicken.

6

Remove the chicken immediately after boiling water, put it into the pot, soak it in chilled water for a while, which can make the chicken skin firmer, and the water in the chicken will not be easily lost. The chicken cooked in a while will be smoother.

7

Then put the chicken back into the pan, cover the lid and continue to cook for 3 minutes (3 minutes refers to the time the water takes to boil).

8

Turn off the heat after the water is boiled and simmer for 45 minutes. The chicken will become tender and slippery. (Because the chicken cooked in this way is not overheated and the water is not easily lost, so the meat is soft and smooth)

9

When 45 minutes are up, the white-cut chicken is ready. Don't worry at this time. Another tip is to fish out the chicken and then soak it in chilled water for 10 minutes, so that the chicken skin shrinks when it meets cold water. The chicken skin is not only smooth, but also as firm and elastic as in restaurants.

10

Finally, fish out the chicken and drain it. Cut the whole chicken into small pieces and put it into a plate. Dip it in seasoning when eating. The taste is very characteristic and the aftertaste is endless.

11

A white-cut chicken that not only saves time, trouble, gas, but also has a beautiful shape. It has yellow skin and white meat, fat, tender and delicious skin and smooth meat, and an extremely delicious taste is very popular among the public.

Regarding the condiments for White Cut Chicken, the flavors vary across different regions. Apart from a few areas that use special local ingredients, the varieties are manifold. Unique tastes are primarily formed through different preparations of the seasonings. When the seasonings are combined properly, they not only produce a special aroma but also achieve unexpected distinctive flavors, making the White Cut Chicken even more popular and delicious. [Nutritional Value]: Young Chicken: The meat of a young chicken accounts for about 60% of its body weight, and it contains even richer protein and phosphoric acid, so the meat of a young chicken has higher nutritional value. In addition, the meat of a young chicken contains very little elastic connective tissue, so it is easily absorbed by the human digestive system. It helps strengthen physical strength and build the body. Chicken meat has excellent therapeutic dietary effects on malnutrition, sensitivity to cold, fatigue, irregular menstruation, anemia, and weakness. Traditional Chinese medicine believes that chicken has the efficacy of warming the middle and replenishing qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. [Jing Chu's Warm Tip]: It is best to use a chicken that has not laid eggs yet, weighing between 2.3 and 2.6 jin; White Cut Chicken should not be cooked for too long. If boiled directly over high heat for 30 minutes, the chicken is heated for a long time, causing moisture loss, which will make the meat hard and tough with a poor texture.