The essence of white cut chicken lies in the word "dip". A good white cut chicken is not only about the origin of the chicken, but also about the cooking level of the person who cooks it - the highest praise Cantonese people can give to a chicken is that it has "chicken flavor". It is only when the ingredients are fresh that one is not afraid to cook it in this simple and light way, keeping the original juice without losing its flavor. It is the ultimate combination of freshness and flavor~

White cut chicken is not overly seasoned, not fried, not fried calories are very low, it is very milk Si quality protein. With the way of immersion cooking, less purine, even these parts of the chicken breast is also very tender and delicious ~

Outside the restaurant will generally have their own special dip chicken white brine, is non-stop replenishment of spices and immersed countless chickens in chicken broth mixture, but the average family does not have a white brine.

Ingredients ?

Half a walk-in chicken

One green onion knot

2 slices of ginger

Ginger-scallion paste (for dipping)

One red onion

One scallion

45 grams of ginger

Salt 1/2 teaspoon

Chicken powder 1/2 teaspoon

For white cut chicken (the most overlooked detail) recipe ?

1. A walk-in chicken should ideally weigh less than 2.5 catties (1.25kg) net weight after de-feathering. Chicken in this weight range has better meat texture and is easy to fit into a typical household pan. 2. It is best to buy chicken with a dry surface and clear skin layers, which will return to its original shape immediately after being pressed down with your fingers and is very elastic. Be sure to thaw the frozen chicken well in advance. Pull on both chicken legs to loosen the bones.

Prepare ice cubes that need to be frozen in a hurry. For hygiene reasons we cover the ice with a layer of plastic wrap, behind the ice will be in close contact with the chicken. There is bottled water can also be refrigerated first. We will use the ice and water mixture later~

Clean the chicken. If you choose to do it with a whole chicken, make a cut on the breast flush with the shoulder, the purpose is the heating process, hot water can flow in through this opening and create a flow with the inside of the backbore, so that the inside of the chicken is also heated evenly and thoroughly.

The amount of water should be sufficient to put in the ginger and green onion knots, completely not over the chicken. Less water heats all parts unevenly and floaters will stick to the chicken skin. It's best to use a deeper stockpot. The amount of water and heat will be more concentrated and even. If the capacity of your pot is limited, remember to turn the chicken occasionally.

After the water boils, place the chicken vertically in the water for about 5-10 seconds, lift it up for the same amount of time, and repeat the hot/cold cycle three times, a maneuver known as "three lifts, three releases. This action is called "three lifting and three releasing", in order to make the internal and external temperatures of the chicken to reach the same, uniform heat. At this time, the skin of the chicken to form a tight state, the chicken can lie in the pot. (The whole process, do not need to cover the lid, do not need to cover the lid, do not need to cover the lid ~)

Turn on the low heat, the water temperature is appropriate guidelines are: hot water smoking very small bubbles, commonly known as "shrimp eye water". Water can not boil, the middle can be slightly turned over.

Half of the chicken immersed in 35 minutes, the whole chicken about 45 minutes. If it is difficult to accept the bone with red, you can dip more 5 minutes. Fish it up and run it through ice water for about 30 seconds. The skin and meat of the chicken shrink quickly under the cold and become smooth and firm. A clear jelly-like gelatin forms between the skin and meat.

Brush a thin layer of oil on the surface of the chicken skin, and wipe it over with gloves to prevent the skin from drying out, which is the secret of the shiny chicken in the store. You can use cooked oil peanut oil, if not, the flavor of light vegetable oil is also OK da ~ but I do not recommend using sesame oil, because the flavor is more intense, wipe a whole chicken will be completely over the chicken itself the true flavor of oh ~ ?

To determine whether the chicken is cooked or not, you can use chopsticks to poke the inside of the thigh where the meat is thicker to see if there is any blood coming out.

Shredded green onions and red onions, ginger can be handled in several ways.

The first, thinly sliced, then shredded, and finally finely chopped and minced.

The second, cut the ginger lengthwise into small pieces, pat it loose and chop it into a paste.

The third is, a simple and rough method, with a tool directly grinded into crumbs ~. Now hand-minced ginger paste, not too many places can eat, do to eat our own we do not too will be, a little better for themselves.

Prepare chopped ginger, scallions and red onions. The ratio of ginger, scallion and red onion is 2:2:1. many of my friends make ginger-scallion paste with only ginger and scallion, but the red onion will give the whole aroma more richness. The big trick is to have 1/2 teaspoon of chicken powder and 1/2 teaspoon of salt in addition to the red onion. Who says restaurant flavor can't be copied and pasted? It's just so easy to bring back home~

Heat a hot pan with cold oil, heat it until the oil starts to smoke, pour it into the ginger-scallion paste and mix well. Here the first peanut oil, really fragrant ~.

Congratulations on the high temperature of the oil, be careful of your delicate hands, do not burn, the family has children must be discouraged ~

Congratulations on a fine ginger-scallion paste can be served with three bowls of rice ~

The last step is to chop the chicken, chopped after the cool, the bones and flesh are not easy to break.

The order of chopping varies a bit from one method to another. Don't get too hung up on the size and shape of the chicken at first. The ability to cut and plate neatly is a skill that has been practiced hundreds of times with a knife. Do a lot of times, naturally, skilled and comfortable ~ chopping time to pay attention to safety, if the family has a strong and powerful arm, this time may wish to borrow a little.