How to make delicious white-cut chicken

Boiled chicken is what we usually call white-cut chicken. This is a common way to cook chicken in Cantonese cuisine. It is relatively simple to prepare and can maintain the original flavor of the chicken. The skin is smooth and the meat is crispy. It tastes fresh and light without feeling greasy. It is not particularly difficult to make for a family. Let's learn how to make boiled chicken delicious.

How to make delicious white-cut chicken

Ingredients: 1 fat and tender young hen (weighing about 0.8-1.2 kg), photos of the finished product of boiled chicken, photos of the finished product of boiled chicken (2 photos), 120 grams of green onion, 40 grams of ginger, 120 grams of vegetable oil, and 15 grams of salt. Coriander: 100 g

Seasoning method:

When Guangzhou people eat boiled chicken, they mostly eat it with a sauce made from ginger and scallions. It tastes lighter and easier for people to accept, so it is easy for people to think that the boiled chicken is just eaten with ginger and scallion sauce. In fact, there are many other condiments that can be used to dip boiled chicken, such as scallion oil juice, sauce, etc., which are very distinctive and memorable. Now let me introduce a few models. Ingredients for ginger, garlic and onion seasoning : 1 spoon each of minced ginger, minced garlic, minced onion and minced coriander, 2 spoons of soy sauce, and appropriate amounts of salt and sesame oil.

practice:

1. Mix minced ginger, ginger, garlic, green onion and coriander. 2. Pour the heated sesame oil into the minced ginger, garlic, green onion and coriander, then add soy sauce and salt. Ingredients for sand ginger garlic seasoning: 1 spoon of sand ginger powder and minced garlic, appropriate amount of salt, and 2 spoons of peanut oil. Preparation method: Mix chopped galangal and minced garlic, pour in the heated peanut oil, wait for the aroma to waft out, then add in salt.

Tips:

You can also omit the chopped coriander and make a pure garlic sauce. Ingredients for garlic sauce seasoning : 2 spoons of minced garlic, dark soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and MSG in appropriate amounts. Preparation method: Add dark soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and MSG to the mashed garlic. Tip: The proportion of ingredients for the sauce can be adjusted according to personal taste and preference. The condiments for boiled chicken vary from place to place, except for a few areas that use special ingredients locally. The unique taste is mainly formed by the different preparations of the seasonings. The proper combination of seasonings not only has a special aroma, but also can obtain an unexpected flavor, making the boiled chicken even more popular.

Preparation method

1. Boil the chicken in boiling soup until cooked (not too cooked, about 15 minutes is enough), take out and let it cool, then cut into pieces (let it cool before cutting so that the chicken will not fall apart), and put it on a plate; Note: In order to make the chicken skin smooth, the raw chicken should be blanched in hot water and then rinsed with cold water. When cooking chicken, you need to drain the water from the chicken's stomach several times to ensure that the chicken is heated evenly. When soaking the chicken, take it out of the water twice, once every 5 minutes. Pour out the water in the chicken cavity immediately after taking it out, and put it back in the pot to keep the temperature inside and outside the cavity consistent so that it can be cooked evenly. Then hook it up with an iron hook and immediately immerse it in cold boiled water to cool it down quickly, making the skin smooth and the flesh tender, and wash away the yellow fur. (If conditions permit, it is best to use frozen boiled water. Put the cooled boiled water in the refrigerator in advance. The lower the temperature, the better, as long as it does not freeze) 2. Chop the scallion and ginger into fine pieces; put them in small bowls respectively, and add a little salt to the bowl (the ginger and scallion are seasoned together, so there is only one seasoning dish. You can also add a little coriander to the ginger and scallion, which will taste better) 3. Pour oil into a wok, bring to a boil on high heat, and pour it on the chopped scallion and ginger. Make two sticky materials. 4. Serve the chopped chicken and sticky ingredients.