White cut chicken practice: [main ingredients and auxiliary materials] fat tender hen 1 (1250 grams), 50 grams of shredded white onion, 5 grams of salt, 50 grams of ginger puree, 60 grams of flower oil [white cut chicken cooking method] white cut chicken practice 1. ginger, green onion, salt mix, divided into 2 small dishes. Frying pan over medium heat, under the peanut oil to a boil, take out 50 grams of ginger, green onions, salt were poured in 2 small dishes, the remaining 10 grams Sheng up for use. White cut chicken practice 2. Chicken slaughtered clean, put into a pot of boiling water slightly boiling water immersion about 5 minutes can be cooked, and then hung up to dry the skin, immediately sweep cooked peanut oil in the skin, cut into small pieces, served on a dinner plate, spelling into the shape of the chicken that is formed. Eat with ginger and green onion. [White cut chicken process key] soak the chicken to raise the water twice, that is, every 5 minutes, immediately after raising the chicken cavity, pour out the water, put back in the pot to maintain the temperature inside and outside the cavity consistent, so that it is evenly cooked. Then hooked up with an iron hook, immediately put into the cold boiling water submerged, so that it quickly cooled, so that the skin is smooth and smooth meat, and washed off the yellow coat of fluff. White cut chicken is also known as "white chopped chicken". Yuan Mei, a Qing dynasty scholar, called it "white sliced chicken" in his "Food List in the Garden". He said: "chicken work most huge, the dishes rely on it, so make the first of the feather family, and other birds attached to it, for the feather family single." Dozens of chicken dishes listed on the single, for steaming, gun, simmering, brine, bad have, listed in the first place is the white slice of chicken, said it has a "too soup Yuan wine flavor". Nowadays, in the Cantonese cuisine kitchen, there are more than 200 chicken dishes, and the most people often eat never get tired of it is the white cut chicken, the original quality and flavor, skin and meat smooth, large feasts and small banquets are suitable for, favored by diners. Characteristics of White Cut Chicken: Description: White Cut Chicken is one of the most common Cantonese chicken dishes, belonging to the category of dipped chicken. It is characterized by its simplicity in preparation, its freshness, its lack of ingredients and its original flavor. White Cut Chicken has smooth skin and meat, and is light and fresh. Characteristics: white with oil yellow color, with scallion oil flavor, scallions playing flower edging, eating with mustard sauce, eating a unique flavor. White cut chicken practice: ① green onion, ginger cut into thin strips and with fine salt in two small butterflies, mix well. With medium heat, hot frying pan, under the oil to a slight boil, take out, respectively, poured on two small dishes for meals; ② chicken clean, put the water net cooking, the middle of the two, pour out the water in the cavity to keep the temperature inside and outside the same. About fifteen minutes to cook, hooked up with an iron hook, and then placed in cold boiled water submerged to cool, and washed to remove the fluff, yellow coat, then fished out. Dry the skin, sweep it with cooked peanut oil, chop it into small pieces, put it on a plate and arrange it in the shape of a chicken. Serve with ginger and green onion (and some crushed peanuts for good measure). Personally, I prefer to eat seven or eight mature white cut chicken, ten mature white cut chicken is almost the flavor and texture.