White chopped chicken is a well-known traditional dish in Sichuan, which belongs to Sichuan cuisine. The dish is bright and red in color, tender in texture, thick and fragrant in taste, fresh in spicy taste and sweet in taste, and it is a delicacy to accompany wine with meals.

Chinese name

Cut chicken in white

classify

Sichuan cuisine

one's taste

Thick and fragrant, spicy and fresh.

Main ingredients

Tender Sanhuang chicken

seasoning

Jiang Mo, minced garlic, steamed fish soy sauce, etc.

fast

navigate

seasoning

method of work

Tips

raw material

Tender Sanhuang chicken1050g, ginger 25g, water 1200ml, yellow rice wine10g. Seasoning: Jiang Mo, minced garlic, steamed fish soy sauce, oyster sauce, sauce, Chili oil, Chili noodles,

seasoning

Jiang Mo, minced garlic, steamed fish soy sauce, oyster sauce, sauce, Chili oil, Chili noodles, pepper, sesame oil and rice vinegar.

method of work

Practice:

1, the tender Sanhuang chicken is plucked, cut open and washed (the vendor can cook it instead), and the chicken is washed repeatedly, and the chicken gizzard, chicken liver and chicken heart are also cleaned, and large pieces of chicken fat are removed from the body for burning other dishes;

2. Cut the chicken in half, chop off the chicken legs, chicken wings and chicken neck respectively, cut the ginger into pieces, and cut the chicken into large pieces as appropriate to save time and fuel;

3. Prepare a large pot and inject water to boil;

4. After the water boils, put the chicken pieces and ginger slices in, pour the yellow wine, cover the pot and cook for 14 minutes;

5. In the middle of cooking, you can turn the chicken over once, continue to cook for 14 minutes, then turn off the fire, close the lid and let it stand for 15 minutes before opening the lid;

6. Take out the chicken pieces to cool or put them in the refrigerator for 10 minute, and finally cut them into chicken pieces;

7. Make all seasonings into seasoning juice and dip the chicken pieces in the juice. (Don't pour out the remaining chicken soup, filter it and leave it as the soup base or take some as dipping juice.)

Tips

* Tender Sanhuang chicken is the first choice for white chopped chicken.

* Chicken should not be too big, about 2 kg is the best. Generally, it doesn't take more than 15 minutes to cook Sanhuang chicken with this weight.

* Chop the chicken into pieces and cook it quickly.

* Be sure to cut the chicken pieces into small pieces after cooling. When they are hot, the chicken will be scattered.

* If you like to eat bloodshot food, the time can be shortened.

* It is best to sum up the time according to the burning power of your own cooker.