Boiled chicken is a cold dish, a classic dish in Cantonese cuisine. Major hotels and delicatessens in Guangdong operate "white-cut chicken". This dish is very simple and can be cooked at home. Different regions have different ways to make white-cut chicken. If you want to make authentic suggestions, just follow the practice of Guangdong white-cut chicken. Guangdong white-cut chicken is mainly boiled. A Cantonese chef who has been working for many years told me that if boiled chicken is really as delicious as it is outside, there is definitely a step, and then we will decrypt this practice.
Prepare a chicken first and clean it up. There are also many stresses on choosing chickens. It is recommended to use capon, which has good meat quality and full taste. After the chicken is washed, put some yellow wine and salt on its surface. When applying yellow wine here, be sure to apply it evenly. Wash the pot, put the chicken in the pot, sprinkle with ginger slices and cook over high heat. When white smoke comes out, it becomes a small fire. Simmer for about 30 minutes, open the lid and poke the chicken leg with chopsticks. If there is no blood on the chicken leg, it means it has been steamed.
Turn off the fire, take out the steamed chicken and soak it in cold water. /kloc-after 0/0 minutes, remove and drain, and then cut the chicken into pieces and put them on the plate. At this time, we take out the onions, ginger and garlic, wash them, chop them up, and cut them into onion leaves. Pour into a small bowl, add soy sauce, sugar and salt into the bowl, and stir well with chopsticks. Add the remaining juice in the pot and stir well. In this way, the sauce is ready, and you can choose to eat it upside down or dip it. The prepare sauce is very simple, has no heavy taste, and is delicious no matter how you eat it.
Some people don't know how to judge whether they are ripe or not. There is a trick here, that is, insert chopsticks into the thickest part of thigh meat to see if the water flowing out is transparent or bloody. If it is bloody, it means it is not ripe. I hope the boiled chicken is tender, smooth and delicious. The secret recipe is to cook the chicken and put it in cold water. Why is it too cold? In fact, it is to make the chicken taste tight and tender and melt in the mouth. Sauce is also very important, and it is prepared according to your own taste. You can add Chili oil if you like spicy food.
Thanks for watching today's article Do you want to eat boiled chicken? Teach you a secret recipe, chicken is tender and smooth, light and delicious. "Today's sharing is a common practice of white-cut chicken. Simply put, wash the chicken, steam it in cold water, take it out, cut it into plates, and mix it with sauce to eat. The method is simple and easy to use, and you can also taste the restaurant at home. Delicious, healthy and affordable. Thanks for watching! See you next time.