Speaking of boiled chicken, I believe everyone has eaten it. Authentic white-cut chicken is tender, with yellow skin and white meat, which makes people have an appetite. White-cut chicken, also known as white-cut chicken, is one of the representative works of Cantonese cuisine, paying attention to the original flavor. Master Zhang of Jade Bird Restaurant said: In fact, the simpler the dish, the more difficult it is to cook it well. When many people cook boiled chicken, they just cook it foolishly? The chicken is very old and firewood! Therefore, it is necessary to handle the small details when cooking boiled chicken. Let's share with you the authentic practice of white-cut chicken. Very studious, can master the tricks of white-cut chicken. You can also make the authentic taste of tender white-cut chicken. Skills of making white-cut chicken:

Ingredients: Sanhuang chicken 1, onion 1, 2 onions, ginger 1, a little coriander, and ice cubes.

Practice steps:

1. Boil enough water in the pot, and now 1 all the chickens are killed. After the water is boiled, Master Zhang of Jade Bird Restaurant puts the whole chicken body in boiling water for 8 seconds with the head of the chicken in his hand, then lifts the chicken out of the water and pours out the hot water in the chicken belly, repeating it three times in turn. "Three mentions and three releases" is the key to delicious white-cut chicken!

2. Boil boiling water in another pot, add appropriate amount of onion and ginger slices, put the whole chicken in boiling water, and turn to low heat to ensure that the water in the pot is no longer boiling. Boil for 15 minutes without covering the lid, turn off the fire and simmer for 5 minutes, skimming the surface foam while cooking. The cooked chicken is very tender and smooth when inserted with chopsticks, and there is no bloodshot, so the cooked chicken can be said to be "cooked meat but not cooked bones". The meat is cooked and the bones contain a little bloodshot, so the chicken is tender and has no fishy smell. 3. Take out the Sanhuang chicken and soak it in the ice water we prepared for 5 seconds, then take out the chicken and cut it into pieces.

4. We use a proper amount of minced chives, Jiang Mo and coriander, add 1 tablespoon salt, half a spoonful of balsamic vinegar, half a spoonful of sesame oil, half a spoonful of white sugar and one tablespoon of freshly cooked chicken soup, and stir them evenly to make dip.

Cooked white-cut chicken is white and oily yellow, which makes people have an appetite. The skin is cool, the meat is smooth, the bones are fragrant, and the taste is light and delicious. You have mastered the skill of cutting chicken, and you can also make saliva chicken in the same way, especially in the process of cooking chicken. I tried to cook my favorite saliva chicken according to Master Zhang's instructions. Sure enough, the chicken is tender, smooth and delicious, so you don't want to try it.