Ingredients: wine (yellow wine, cooking wine, Guangdong yellow wine), ginger, onion, garlic, oil and salt.
Process:
1: Boil boiling water in a large pot and add 2 ~ 3 slices of ginger;
2: After the water boils, put the washed chicken in and add a spoonful of wine. Be careful that the water must drown the whole chicken.
3: Turn off the fire after the water boils again until the water is only slightly boiling, and it is stuffy for 10 minute;
Turn the chicken over and pour the water in the chicken cavity back into the cauldron. Stuffy again 10 minute;
5: Turn off the fire. Continue to seal the lid 10 ~ 15 minutes.
6. When bored, synchronization is completed as follows: hide from Jiang Mo, chopped green onion and garlic. Put the powder in a small bowl and add some salt. Hot oil, pour in 3 powders and dip in.
7: Prepare another cauldron and fill it with cold water (ice cubes are good). Quickly move the chicken from the hot pot to the cold pot. Keep cooling for about 15 minutes. Meanwhile, continue to add cold water. Tap water can be used directly. Don't directly impact the chicken with water.
8: chop on the chopping board!
9: vegetables, supplemented by dipping.
Raw material improvement: foreign chicken (cheap, about 7 knives)
Accessories improvement: change shallots into shallots, beer and Sichuan-spicy seasoning packets.
The process is the same as above, but the oil dip is omitted, and Sichuan spicy seasoning is used to mix onions or onions.
Question 2: There are two kinds of seasonings for Guangdong white-cut chicken:
One is shredded ginger and onion, that is, chopped ginger and onion, and then sprinkled with appropriate amount of boiled oil and salt. If you want to make it more fragrant, you can add some chicken essence.
The other is sauce, that is, put a small amount of ginger paste, scallion, preferably a little coriander, and then pour a proper amount of boiled peanuts with soy sauce (it must be soy sauce, recommend Lee Kum Kee brand).
Question 3: How to make boiled chicken delicious? There is a saying in Guangdong that a chicken can't be a feast. There is naturally a delicious chicken on the dining table. Among them, boiled chicken is the first choice, because it is easier to make and can taste the original flavor of chicken. Cantonese people like the original flavor. Cooking boiled chicken requires more chicken. A good chicken can make delicious dishes. People in western Guangdong like to use castrated cocks to make white-cut chicken, because its gravy is firm, preserved for a long time and smells like chicken. People in the Pearl River Delta like to cook with tender hens because the meat is tender and smooth. In fact, both methods are quite good and have their own characteristics. Generally speaking, I like to use about two kilograms of orchard ground chicken to make it. First, because there are few people in the family, the free-range chickens raised in the orchard taste good and eat more carefully. A family of three, a chicken just disappeared. Composition details:
1 tender hen
Ginger amount
Proper amount of soy sauce
Peanut oil right amount
Garlic right amount
Production steps:
1. Slaughter and clean a free-range tender hen.
2. Add water to the pot, put the whole chicken in the pot, bring the chicken up after boiling, let the water in the chicken's belly flow out, put it in the pot and soak it with slow fire for 20 minutes.
3. soak the cooked chicken and let it cool.
4. Cut the chicken into proper size and put it on the plate. With ginger, garlic, coriander, soy sauce and peanut oil as seasoning.
Small stickers:
1, white-cut chicken is delicious only when the whole chicken is cooked. If you are not sure whether the chicken is cooked or not, you can use chopsticks to go from the back. It would be nice if you could pierce it thoroughly.
2. When soaking chicken, you must use a small fire and open it slightly.
If you want to make the chicken smell better, throwing some Zhu Jiang into the water will improve the taste.
When the chicken enters the pot, it should put its paws into its stomach, so that the water can soak smoothly.
It is very important to choose the quality of white-cut chicken, and it is delicious to use free-range chicken.
Question 4: How to eat boiled chicken well?
Clean the chicken, put it in a pot with cold water, and add cooking wine, ginger slices and scallions.
After the fire boils, turn to low heat and continue to cook for 2 minutes. Turn off the fire without opening the lid, let the chicken soak in the soup for half an hour, and let the remaining temperature in the pot soak the chicken until it is cooked. Naturally cooling, taking out, evenly brushing sesame oil on the surface of the chicken, and cutting into pieces to serve.
skill
1. Tender Sanhuang chicken should be the first choice for making white-cut chicken. Although the native chicken is good, it is not suitable for boiled chicken, but more suitable for stew.
Remember, don't open the lid during the whole process of cooking chicken. The next half hour of soaking is very important. In fact, chicken is cooked from raw to cooked in this soaking process.
Remember to soak the chicken that can't be eaten all at once in the chicken soup, and then take the pieces out of the soup when eating. In this way, the water in the chicken can not be lost, and the taste is tender and smooth.
Question 5: What should Guangdong's boiled chicken do? What kind of chicken should I choose? How long does it usually take for chicken to taste good? Take the chicken is the best choice.
Boil the boiling water first, then put the whole chicken in until the meat is cooked, then pick it up and rinse it with cold water at the faucet, so that the chicken skin will be crisp. ...
Question 6: How to make Guangdong boiled chicken with garlic as ingredients?
condiments
garlic
300 grams
condiments
oil
Proper amount
salt
Proper amount
Plant essence
Proper amount
step
1. Prepare garlic with full and clean appearance.
2. Peel garlic and peel it into granules.
3. flatten the garlic with the back of the knife, so that the garlic skin can be easily removed.
4. Roughly chop garlic.
5. put it in a container of mashed garlic and add a little salt.
6. Use the end of a rolling pin to mash garlic into a sticky shape.
7. Heat the oil pan and pour in the oil. When oil is heated, it will emit light smoke.
8. At this time, pour the hot oil into the garlic and stir well.
9. Then continue to repeat, pour the oil into the oil pan, heat it, and then pour in the minced garlic and mix well.
10. Add a little plant essence and mix well.
1 1. Garlic sauce can be refrigerated in the refrigerator, and you can put some cold dishes and fried noodles.
skill
1. You can also soak garlic in water and peel it off easily when the coat is wet.
2. Put less salt, but there is no way. Garlic with salt is easier to pound out garlic juice.
3. When garlic is fried, it will be fried, and garlic will be oiled. It's not completely cooked after one pour, and it's a little spicy, so it needs to be poured for the second time.
Question 7: Authentic Practice of Boiled Chicken How to cook boiled chicken is a more authentic method/step.
1
Mash onion, ginger and garlic and mix them together.
2
Add a proper amount of salt and sugar to onion, ginger and garlic, then pour boiling oil on it and stir it into a sauce.
three
Take half a chicken and wash it inside and outside for later use. If more people need more chickens, the following materials will be increased according to the proportion described in this article.
four
Put ginger slices and scallion into a chicken soup pot and add some water.
five
After the water in the pot is boiled, put the washed chicken in and cook it slowly.
six
Prepare a basin of ice water, preferably ice water with ice cubes.
seven
When the chicken is scalded by boiling water until it is tight, take it out and soak it in ice water until it is cool.
eight
Turn the chicken over so that both sides are completely soaked in ice water.
nine
Then continue to put the chicken back into the soup pot for soaking.
10
Take out the chicken again and soak it in ice water, and repeat this for two or three times until the chicken is cooked.
1 1
Cool the cooked chicken, cut it into small pieces, put it on a plate and serve it with delicious sauce. It's delicious and ready to eat.
Question 8: How to cook boiled chicken and how to cook boiled chicken tender?
material
Chicken 1, ginger onion, coriander, seasoning: salt and oil.
working methods
1. Soak the chicken in a boiling soup pot, take it out and let it cool, cut into pieces (the chicken will not come loose after cooling), and put it on a plate;
2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).
3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.
All the cut chicken and sticky materials are served.
Question 9: How to cook boiled chicken Guangdong light boiled chicken dipped in seasoning What is the practice of Guangdong light boiled chicken Shenzhen Shenzhou Food Culture Communication Center to spread boiled chicken? I give 32 likes+1.
We Cantonese just like to eat these light and nutritious foods. I don't like cooking, and I don't like the taste.
However, not all people and a small number of people are heavy on taste. .
If it helps you, please adopt it. Thank you. It's an honor.