Shanghai used to be three yellow chicken, Zhen Ding chicken fire everywhere? The first time I saw it, it was a very good place to eat. Chicken, now the chain is left Zhen Ding chicken, small Shaoxing, Tai Huang chicken

White chicken is a Guangdong specialty dishes, authentic white chicken to do "tender, crispy, slippery, elastic", in fact, there is no need to dwell on which place authentic, as long as to do a good job can be. Flounder to introduce a specific method, I hope to help you.

Three yellow chicken, ginger, green onion, cilantro, cooking wine, pepper, sugar, salt, chicken essence, soy sauce, vinegar, sesame oil, ice water.

1, clean the chicken. The pot to receive a sufficient amount of water, to be able to not over the chicken, a little more does not matter, put the green onions and cooking wine, open fire heating.

2, the water boiled a little turn to medium heat, grab the chicken legs immersed in the water for 5 seconds and then lifted 5 seconds and then into the water, repeat three times.

3, three times after the chicken out into the ice water for a while.

4, iced chicken and then into the pot on medium heat for 10 minutes, turn off the heat and let the chicken soak in the water for 30 minutes.

5, ginger peeled and sliced and smashed with the back of the knife, squeeze out the excess juice; green onions and cilantro minced. Add pepper, chicken essence, sugar and salt to the green onions, ginger and cilantro, mix well, splash hot oil, add soy sauce, vinegar and sesame oil, and the dipping sauce is ready.

6, with chopsticks inserted into the chicken thigh meat more position, can easily inserted without bleeding can be the chicken fish out, and then into the ice water chilled to completely cool.

7, remove the chicken to dry the surface water, brush a layer of sesame oil to prevent air drying, and then cut the chicken plate with dipping sauce can be on the table.

1, choose fresh chicken to make better taste.

2, ice water is essential, dip twice in ice water, the first time to prevent damage to the chicken skin when cooking; the second time you can make the meat more elastic, cut the meat will not be scattered.

3, cooking chicken without spices, will affect the flavor of the chicken itself.

Hello, I'm Qi said food, my answer is:

White chicken, also known as white cut chicken, originated in Cantonese cuisine, Cantonese cuisine chef community has a jargon called "no chicken is not a seat", Cantonese cuisine, there are salt-baked chicken, Wenchang chicken, crispy chicken, chicken, too master chicken, Zhu Hou chicken, Yushu chicken, chicken in soy sauce, etc., but from popularity, people often eat not greasy chicken, but the chicken is not good. But in terms of popularity, the first thing that people always eat and never get tired of is to push the white chicken.

Yuan Mei of the Qing Dynasty called white chopped chicken white slice chicken, and said, "the flavor of too much soup and wine", saying that the freshness of white chopped chicken comes from the original flavor.

White chicken this dish is the most important selection of materials, Guangzhou's white chicken is not produced in Qingyuan County, fat and tender chicken can not. This kind of chicken has a small head, short neck, short feet, broad chest, horizontal body; fat tail, chest and tail fat; white meat, small and soft bones, which is an extremely rare high-quality varieties.

Saverin, editor-in-chief of the world-famous magazine French Cooking, said it well, "Chicken is to the chef, just as the oil painter's tarpaulin." He believes that the key to the deliciousness of Southern China's white chicken and soy sauce chicken, in addition to superior cooking techniques, lies in the deliciousness of the chicken's meat. The mystery of why white chopped chicken has flourished over the centuries is this.

Raw materials preferred Qingyuan County fat chicken

Ingredients are ginger, green onion, refined salt, salad oil

Step 1: Ginger minced, green onion only to take the white of the green onion shredded, mixed with refined salt, divided into two small plates. The oil in the pot, boil to 40% heat, pour on the green onions and ginger spare. The remaining one-fifth of the oil to spare.

Step 2: Wash and process the chicken, and soak in slightly boiling water, keeping the heat on. Soak for 20 minutes until cooked through. During the soaking period, turn the chicken over twice, pouring the water out of the cavity each time you turn the chicken over to keep the temperature of the water inside and outside the chicken the same.

Step 3: Remove the chicken from the oven and place it under cold water to cool, clean off the fluffy skin, dry the skin with a clean towel, and rub it with the remaining cooking oil.

Step 4 : On the board chopped into pieces, yards into the chicken shape, eaten when dipped in green onion and ginger dish to eat, the most authentic.

The above is my answer, I hope to make the subject satisfied.

Where is the most authentic? I don't know! I only know that the chicken should be beautiful, the fire is just right. No point sand ginger white cut chicken is no soul white cut chicken.

White chopped chicken, also known as white cut chicken, is a Chinese national specialty dishes, originated in Guangdong, prevalent in the southern cuisine, to the Cantonese cuisine of white chopped chicken is the most well-known. 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 playing flower edging, eaten with soy sauce or special Puning soy sauce, to maintain the freshness of the chicken, the original juice, eat a different flavor.

White Chicken is a cold dish. White chopped chicken, began in the Qing Dynasty folk hotel, because the chicken cooking without seasoning white boiled and eaten with chopping, so it is called "white chopped chicken" also called "white cut chicken". And because of its ingredients, Yangshan County, Qingyuan City, Guangdong Province, produced three yellow chicken (feet yellow, skin yellow, mouth yellow), so it is also known as three yellow oil chicken. Later, Guangdong restaurants and delicatessens are operating "white chopped chicken", not only with fine materials, but also with boiled "shrimp soy sauce" with chicken on the table for dipping. This dish has a golden color, crispy skin and tender meat, with an exceptionally delicious taste, and you will never get tired of eating it.

Yuan Mei, a Qing dynasty scholar, called it white chicken. He said: "Chicken is the most powerful, the dishes rely on it, so make the first of the feather family, and other birds attached to it, as a single feather family." Dozens of chicken dishes listed on the list, for steaming, gun, simmering, brine, bad have, listed as the first is the white slice of chicken, said it has "too soup Yuan wine flavor". Nowadays, Cantonese cuisine, chicken dishes in the kitchen, there are more than 200 kinds of dishes, and the most people often eat never get tired of belong to the white chicken, the original juice and flavor, skin and meat smooth, feasts and small banquets are suitable for the New Year's Eve necessary, by the food family and the general public favor.

In the Qing Dynasty, after the opening of Shanghai as a trading port, Cantonese people flocked to Shanghai to engage in trade-related work. The number of Cantonese living in Shanghai increased to 400,000 to 500,000 in a short period of time; the supporting Cantonese restaurants were set up in rows and cities, and the white chopped chicken was also spread to Shanghai. Little Shaoxing white chopped chicken is a household name in Shanghai.

To answer your question, I laughed!

On the words of white chopped chicken, white chopped chicken is definitely white chopped chicken, the place is authentic or not is not necessarily?

I'm from Guangxi, and I've been eating white chicken since I was a kid, so I think my family's white chicken is the most authentic!

But a lot of people have gone through the information and said that Guangdong is the most authentic! Zhejiang is the most authentic!

In fact, white chopped chicken can be done at home, no matter in which city or place can do, the main thing is to seasoning, dipping sauce!

This is my family today killed their own feed castrated chicken (that is, the male eggs were removed from the male chicken), this is the most suitable for making white chicken!

This kind of castrated chicken meat is crispy, skin Q elastic also fragrant!

Of course, tender rooster, hen, three yellow chicken can be made white chicken. The best is the one you like!

This one is one of the signature dishes in our store.

**Kill good chicken, belly put a few slices of ginger, a few small onions, medium heat cooking 20 to 25 minutes on the good, you can also use chopsticks inserted into the chicken thighs, do not bubble blood can be fished up.

It is not hot, you can chop and eat it

Dipping sauce: mainly soy sauce, peanut oil, garlic, ginger, cilantro and millet spicy.

There are also a variety of dipping sauces, all according to personal preference!

We use the simplest seasonings for our dishes and meat, which are much healthier!

That's why I think home made white chicken is the most authentic!

What do you think?

All of these are personal opinions, do not like do not spray Oh

Hello, I'm Jun said food, my answer is:

White cut chicken, also known as white chopped chicken, the earliest origins of the Cantonese cuisine, and Guangdong's most authentic white cut chicken, to belong to the Guangzhou white cut chicken.

In Guangdong, "no chicken no feast", there is a saying that "no chicken, can live out of Guangdong". It can be seen that Cantonese people love to eat chicken. "Chicken has the flavor of chicken" is the highest praise of Cantonese people for a delicious white cut chicken.

White cut chicken is a simple recipe for chicken boiled in plain water, but it is very strict on the requirements for fire and ingredients! Only a good walk-in chicken can be in a water boiled chicken, do not add any seasoning under the way to eat not fishy, not tart, smooth and fresh sweet white cut chicken!

Today, we share the authentic Guangzhou white cut chicken practice, keeping in mind the following steps, you can also make a plate at home is not fishy and not tawdry, tender and sweet, the chicken skin is complete and unbroken, chopped open after the chicken bone with the blood of the delicious white cut chicken.

Ingredients needed: 1 Qingyuan walk chicken, green onions, scallions, ginger, sand ginger, ice.

Practice Steps

The first step : First slaughter the walk-in chicken and deal with it, boil enough water in the pot, pour in a few slices of yellow ginger and 2 knotted scallions, and when the water boils, lift the chicken by the neck and let the whole chicken blanch for 8 seconds in the boiling water, then lift the chicken up and out of the water, pouring the hot water out of the chicken's stomach. Then put the chicken into boiling water again and blanch for 8 seconds, repeating this 3 times. This step is the key to a fresh and tasty white cut chicken.

If you just put the chicken directly into the water to cook, the chicken will easily cook old, three lifting three into this step, you can save the cooking time, and at the same time, so that the chicken cooked out of the very tender.

Step 2: Put the whole chicken into the pot, water over the chicken, turn on the heat and cook for 3 minutes, then turn off. Cover the pot with a lid and use the residual heat in the pot to cook the chicken, soaking it for 20 minutes. Remember to turn the chicken once halfway through so that the white cut chicken can be evenly heated and cooked through.