Shanghai roast chicken was first popular in rural pubs in Pudong in Qing Dynasty. In order to meet the needs of diners in the south and north, the shopkeeper introduced a cold pot of "white cut chicken", boiled in white, and cut as much as possible when eating. Chicken is a kind of Pudong chicken raised freely in front of and behind the house. Whenever a guest comes to the store, he will be caught in a boiling pot and eaten when the guest arrives. Diners sat down in front of the white table and stool, a pot of crispy chicken dishes and a pot of homemade glutinous rice wine, facing the pastoral scenery in front of the window, feeling very comfortable. "Tiaoding Collection" in Qing Dynasty records: "Fat chicken slices are naturally too rich in wine flavor (referring to the original flavor), especially suitable for going to the countryside, entering hotels and cooking in time. In addition, the river water is cooked, taken out and drained, slightly cooled, and used with a sharp blade. The tender skin of the meat is not peeled, and shrimp oil, waste oil and soy sauce can be used. " Concise, telling the key points and delicacies of the year.
After the opening of Shanghai, boiled chicken also entered the city from the countryside, which was favored by the city people. The real prosperity began in the 1940s, among which the most representative ones are "Three Crispy Chicken" in Ma Deli Store and "Little Shaoxing Boiled Chicken" in Xiao Shaoxing Chicken Porridge Store. After a long historical development, Shanghai white-cut chicken has formed a very distinctive flavor feature: it must use "three yellow" tender hens with yellow feet, yellow skin and yellow mouth as raw materials. After processing and cooking, the skin is thin and crisp, and the meat is tender and delicious. The dipped soy sauce is unique and has the feeling of icing on the cake. Shanghai white-cut chicken is famous for its golden and shiny color and fresh taste, and it will always be fresh to eat.
Shanghai people's shrewdness can also be seen in the management of boiled chicken. Chicken breast, chicken leg and chicken wings are delicious, but don't eat chicken head, chicken feet and chicken ass indiscriminately. Operators still sell at good prices according to different categories: chicken heads, chicken feet and chicken bottoms are only sold, and some people prefer cheap and delicious. Chicken heart, chicken liver and chicken intestines are taken out by weight or quantity. Chicken blood soup is naturally a special snack, and chicken bones and even chicken soup are good companions for cooking chicken porridge. In fact, many traditional specialties in Shanghai are carefully cooked by ordinary people as leftovers, such as "braising in soy sauce", "bald herring" and "rotten bowl head"
Shanghai boiled chicken is the favorite of Shanghai people, which is the embodiment of "plain is true".
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The most real way to cut chicken is:
1: Take a three-yellow chicken (i.e. yellow feet, yellow skin and yellow mouth), kill the chicken, take out its internal organs, wash it, drain the water, and coat it with a thin layer of peanut oil for later use.
2. Boil the water until it begins to bubble, put the chicken in hot water and soak it in low heat.
3. Take out the frozen chicken pieces and put them on the plate.
4: Ginger, onion and garlic are chopped into fine powder, marinated with soy sauce, and heated with peanut oil.
When eating chicken, dip the meat in oil.
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How to make boiled chicken tender and delicious?
There is a knack for cooking boiled chicken. Good results can be achieved by following the following methods:
Use 1 chick, weighing about 1 kg, and clean it up after slaughter. Put it into a large pot, pour in clear water that can submerge the chicken, and at the same time add appropriate amount of onion, ginger and yellow wine. Bring it to a boil with high fire, skim off the floating foam, then move it to a low fire for 10 ~ 20 minutes, add appropriate amount of salt, and the chicken is cooked.
The boiled chicken cooked in this way is white and tender, because the tenderness of boiled chicken is related to the amount of water it contains. After the chicken is cooked, the fine cells of the chicken are cracked by heat, the internal juice is lost, the chicken body shrinks, the meat is firm, and it feels old. After the chicken is cooked and soaked in the soup, the cells can be re-filled with water, the body can be re-expanded, and the meat is tender. Applying sesame oil to chickens can prevent dry skin and reduce meat.
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