white-cut chicken
In Guangdong and Hong Kong, chickens are indispensable on the table during festivals or festive banquets. The most common one is white-cut chicken, which almost every household can cook. To make delicious white-cut chicken, in addition to selecting fresh and good chicken breeds and the right heat, the sauce is the finishing touch. The most common is scallion paste.
Recipe Recommendations
- sanhuang chicken half a
- Jiang several pieces
- onion the 3
- red onion 2-3 one
Steps for white-cut chicken
1
Pour clear water into the pan (whichever has not eaten the chicken), add a few slices of ginger and spring onion, heat the water to a boil, put the chicken into the pan, turn to low heat and simmer for 3 minutes, turn off the heat, do not open the lid, wait for 20 minutes later, pick up the chicken, spread some sesame oil on the chicken skin, let cool, and cut it into small pieces.
2
Chop the ginger and spring onions into minced meat, place in a small bowl, salt, soy sauce, and pepper.
3
After putting the oil in the pan and heating it up, add the chopped red shallots and saute them until fragrant, then pour the oil into a bowl filled with shredded ginger and onions, pour on a small spoon of boiled chicken soup, mix well and drop a few drops of sesame oil, and the sauce is ready.