White Cut Chicken, also known as White Chopped Chicken, is a very famous Cantonese cuisine. For the pursuit of the original flavor, crisp and tender taste of the food friends, white cut chicken is a very good choice. White chicken practice is relatively simple, first of all, prepare a washed and removed from the viscera of the three yellow chicken (chicken), ginger and green onion cut section, a little salt, cooking oil in moderation; pot of water, will be put into the water broiler immersion cooking, during the period of time to keep the water in the pot will not boil, broiler cooked during the period of time to be lifted up twice; boiled after the broiler into the cold boiled water soak a little bit, pick up and chopped pieces; finally, prepare a handful of ginger, green onion, garlic, salt, heating oil and soy sauce to blend into a sauce, and the last one is a very good choice. soy sauce and blend into a sauce, can be dipped.

Soy Sauce Chicken

Soy Sauce Chicken is a common dish on the table of Cantonese people, chicken meat is delicious and fragrant bullet, oil fragrance, young and old savory. Its practice is not complicated, first of all, the soil chicken (walk chicken) after finishing clean, with soy sauce marinade for 15 minutes, add cooking oil in the pot, stir fry ginger and onion, pour in the right amount of soy sauce and water, boil the broiler will be placed in the pot with medium heat simmering, the process of using a soup spoon to the bottom of the black bean sauce broth poured into the broiler body, every 3-5 minutes to turn has been the broiler, so as not to stick to the bottom. After 20 minutes of cooking, you can fish out and chop the pieces for serving.

Spicy Chicken

Spicy Chicken is a famous Sichuan dish, colorful, spicy and flavorful, meat flavor crispy salty and crunchy, loved by the public. In the country, the spicy chicken practice a variety of ways, here I introduce to you is a not too spicy spicy chicken practice. First of all, prepare two clean chicken thighs, cut into pieces, add soy sauce and stir, marinate for a while; garlic, ginger and green onion slices, poured into the hot oil and stir-fried flavor; then into the chicken thighs block, add a small amount of white wine (yellow wine) simmering for a while; and finally into the soy sauce, dry red chili pepper stir fry, and then stir-fried until the chicken pieces cooked through can be.

Hand-torn chicken

Hand-torn chicken is the most popular Chinese dish among children and the elderly. Torn into strips, the chicken is easy to eat, and the texture is not greasy, very refreshing. The practice is as follows: pot into the water, cooking wine, ginger, tender chicken into the water, together with boiling; fish out of the cool water; pot of water, put ginger and green onion, cinnamon leaves, star anise, Angelica dahurica seasoning, into the tender chicken with a slow fire to cook for 20 minutes; tender chicken boiled fish, while hot, torn into strips, pay attention to do not tear too much broken impact on the texture; the other frying pan, pour into the garlic and onion minced soy sauce, soy sauce sauce and other sauces and stir fry half of the time, sheng up! Pour on the torn chicken, can be served.

Mouth watering chicken

For those who like spicy food, you can't miss the mouth watering chicken. In fact, Mouthwatering Chicken belongs to the same cold dishes as White Cut Chicken, and has similarities in cooking. Only, the flavor of Chicken with Mouth Water is heavier and spicier, which is suitable for diners who do not like spicy food. It is as follows: first wash the hemp chicken (grass chicken), add water to the pot, put in the chopped ginger, scallion, salt, cooking wine and broiler, boil and cook slowly for 10 minutes off the fire, soak for 20 minutes, fish out over cool water; put white sesame seeds, soy sauce, soybean oil, a little chili sauce, sesame oil together into the hot oil to burst incense, served and drizzled on the chopped pieces of chicken, you can start to eat.