Eating Wenchang chicken to white cut mainly, white cut Wenchang chicken skin yellow and crispy, tender and beautiful meat, bone crisp and fresh.
White cut practice ~~~~~
One, the selection of materials: Wenchang chicken a catty about two pounds, produced in the South China Sea Wenchang County.
Two, production methods:
1, cleaning: clean the viscera, digging out the lungs, throat. Chicken oil removed and spare
2, marinade: 15 grams of salt, 8 grams of chicken essence, 10 grams of shaoxing wine, 10 grams of ginger juice evenly rubbed inside and outside the body of the chicken in the inside and outside of the place, marinade time half an hour. The chicken feet inserted in the chicken butt open cut fixed, the chicken head back, with wings clamped.
3, dip: with incense leaves 1 grams, lemongrass a, turnip two trees into the water five pounds of boiling, slow fire for about twenty minutes, service out of flavor into the chicken immersed in twenty minutes, take out the monumental water, such as food chopped pieces of the plate, the broth in the herbs ]spices to throw away, leaving the soup, standby.
4, with the chicken oil just taken out of the slow fire fried chicken oil, standby
5, ginger two two, two white onion, ground into a velvet, add salt 6 grams, 5 grams of chicken powder, 10 grams of sand ginger powder, one hundred and fifty grams of cooked peanut oil, the turnip stalks of about thirty grams of red pepper, a cut into foam, and the above ingredients intercepted and stirred evenly with the dish.
Practice two:
Materials: Wenchang chicken (in order to be laying hens best) 1 (weighing about 1 kilograms or so) shredded ginger, garlic, monosodium glutamate, white vinegar, sugar, salt, old soy sauce, each appropriate amount.
Making:
1, cut the neck of the live chicken bloodletting, dehairing and decontamination (without damaging the original state of the chicken), wash: in the chicken vein capsule mouth inserted into a porcelain spoon (in order to facilitate convection of the soup from the chicken cavity) the chicken feet twisted backwards inserted into the chicken hole in the lower abdomen fixed: the chicken head tilted back to flexion, with the wings of the fossa clamped (the purpose of making the chicken head backward, without the wings of the fossa clamped can also be used, but need to grasp the shape of the chicken in the cooking.) Put into the boiling broth turned hot blanch, so that the chicken body around the heat expansion of the shape.
2, switch to slow cooking (to the soup bubbling gas eye without rolling degree) for about 5 minutes, with an iron hook to lift the chicken, pour out the abdominal soup, and then into the soup to cook, repeated three or four times, to only cooked (can not be too raw or overcooked), remove from the fire and then put in a cool broth to cool slightly cooled after taking out, smeared with a layer of sesame oil to make the skin color yellowish and bright, eaten chopped pieces of the tray, built into the original chicken shape on the table.
3, seasoning mix: usually there are two kinds, one is salty and fresh, with ginger, garlic, monosodium glutamate, soy sauce modulation, the other is sweet and sour, with white vinegar, sugar, refined salt, ginger, garlic prepared. There is also chili sauce. Folk tea oil or sesame oil blended ginger, garlic, orange juice, salt and other condiments, a unique flavor.