White chopped chicken, also known as white cut chicken, is a Chinese national specialty dish, originated in Guangdong, prevalent in the southern cuisine, the most well-known white chopped chicken in Cantonese cuisine. It has a beautiful shape, yellow skin and white meat, fat and tender, with an exceptionally fresh and delicious taste.

Meat white belt butter, with scallion oil flavor, scallions hit the flower edging, eaten with mustard sauce or special soy sauce, to maintain the freshness of the chicken, the original flavor, eat a different flavor.

The following is a detailed sharing of the practice, like friends hurry to learn it.

White Chicken

1. Half of the three yellow chicken, carefully cleaned, white onion cut into sections, ginger cut into slices spare.

2. Boil water in the pot, and prepare a pot of cool water on the side standby, after the water boils, put the three yellow chicken into the boiling water to soak for 5 seconds, and then take out, and then into the cool water to cool for 5 seconds, so that the operation of the repeated 3 times. The purpose of doing this is to make the skin of the chicken crispy.

3. pot into the white onion and ginger, continue to boil water, water is not enough, add a little more water, to be all over the three yellow chicken, water boiling, immediately add a little cool water, the water temperature should be maintained at about 95 degrees, into the three yellow chicken, open a small fire, cook for 10 minutes, the process, the water can not be boiled, the water boils, when the water is added to the cool water, to achieve the boiling but not boiling.

4. 10 minutes later, cover the lid, turn off the fire, simmer for 30 minutes. 30 minutes later, we fished out the three yellow chicken, placed in cold water to soak and cool for 20 minutes, tighten the skin of the chicken.

5. In the cooling time, we prepare a dipping sauce, a piece of ginger, patted flat, cut into fine foam, white onion, also cut into fine foam, put together and spare.

6. 20 minutes later, fish out the three yellow chicken, cool dry water, and then in the chicken skin brush with sesame oil, so look at the dish color is more bright, taste more firm, brush the oil, and then cooled for 30 minutes, and then change the knife on the plate.

7. In the ginger foam onion foam, scattered into the salt, sugar, chicken essence, pepper, pot to add vegetable oil, and then add a little sesame oil, oil is hot, after the hot oil poured into the pot.

Technical Summary:

Do white chicken, the most important thing to pay attention to is the temperature of the water, to reach the boiling but not boiling, the temperature control in 95 degrees or so, the water boiled, easy to boil the chicken skin.