White cut chicken, also known as white cut chicken, is a Chinese national characteristic dish and a classic Cantonese dish, which later became common in southern cuisines. The folk hotel that started in the Qing Dynasty was called “white chopped chicken” because it was boiled without seasoning when cooking chicken, and it was chopped whenever it was eaten.
The white chopped chicken is beautiful in shape, yellow in skin and white in flesh, fat, tender and delicious. The taste is very delicious and very delicious. The flesh-colored white butter has the fragrance of scallion oil, and the scallions are trimmed with flowers. When eating, it is served with minced ginger, garlic and soy sauce, which keeps the deliciousness and original flavor of the chicken.
Dish making
Ingredients: one Sanhuang chicken or one Qingyuan chicken, two shallots, one piece of ginger, two star anises, a dozen peppercorns, and one clove of garlic
Production steps:
- One Qingyuan chicken or one Sanhuang chicken, one piece of ginger, half sliced and half peeled, two shallots, one clove of garlic, two star anises, and a dozen peppercorns.
- Put onion ginger slices and star anise peppercorns in cold water. After the pot is boiled, add Qingyuan chicken and cook for two minutes on medium and low heat.
- Flip over and cook the other side for another two minutes. Then cover and simmer for ten minutes.
- I made two flavors, one is the standard version of onion ginger pepper oil dipping sauce, and the other is ginger garlic soy sauce. Finely chop the shallots, rub the ginger and garlic.
- Put the right amount of oil in the pot, put a small amount of cold oil in the pan, and fry the peppers on the lowest heat until the peppers are dark brown (about six or seven minutes).
- Filter out the peppercorns, add two bowls of dipping sauce to the oil, add two tablespoons of salt to the onion and ginger, and cook the chicken soup for the chicken, and add a few tablespoons of light soy sauce to the ginger and garlic.
- Take out the Qingyuan chicken and soak it in cold water immediately. Ice water is better. The sharp change of cold and heat will make the chicken skin suddenly tighten and the taste will be softer and crisper.
- Finally, control the water and remove the chopped pieces.
- Very tasty chicken, dip it in the sauce and eat it.
