In China, chicken has been used to make food for thousands of years. Different regions have their own unique cooking methods for chicken. As described in the food documentary "Flavor World", "The cooking methods of chicken can be complicated and simple, and the way of eating chicken can be slow and urgent, changeable, and can be eaten in both north and south." The so-called "no chicken, no rice" means that chicken is an important ingredient, and it is indispensable for daily cooking or dinner. China has a vast territory and abundant resources. Different eating habits in different regions give birth to different cooking methods of chicken. Let's take a look today. Different regions use chicken to make different cooking methods.

1. White-cut chicken White-cut chicken is a unique cooking method in Lingnan area. White-cut chicken is made of ground chicken with thin skin, soft bones and muscular muscles. With garlic sauce, the taste is clear but not light, the skin is crisp and tender, and the chicken is firm and elastic. With the simplest cooking method, the original flavor of chicken can be stimulated.

Many people think it is undercooked when they see blood in its bones when they eat boiled chicken, but this is precisely the characteristic of boiled chicken. Authentic boiled chicken is cooked in hot water. The so-called "chicken bones are a little red" means that the cross section of the white-cut chicken has red blood, but it will not flow down. At this time, the chicken has been completely cooked and the meat is tender and chewy. ?

Second, steamed chicken Steamed chicken is a unique cooking method in Yunnan. It is not only careful in material selection, but also elegant in practice. First, spread clean chicken pieces on the bottom of the pot, and then add ingredients such as Tricholoma matsutake, Lycium barbarum, ginger slices and Chinese herbal medicines to taste. The whole process does not add a drop of water, all the chicken is steamed with steam in the pot, and finally the yellow wine penetrates into the chicken along the pot cover. The steamed chicken made in this way retains the original flavor and nutrition of chicken and adds Chinese herbal medicines.

Steamed chicken is different from the chicken stewed at home at ordinary times. Steamed chicken soup has no surface oil. A spoonful of soup is not greasy when eaten in the mouth. Chicken becomes crisp and rotten under the action of steam, and melts in your mouth in one bite. ?

Third, spicy chicken Spicy chicken is a unique cooking method in Sichuan. Cut the chicken into small pieces, fry it in a pot and add a lot of pepper. Most spicy chickens have more peppers than chicken. Under the spicy seasoning of pepper, chicken also becomes cool and spicy. It's so spicy that people spit out their tongues, but the spicy chicken is so delicious that they can't stop eating.