Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. It is best produced in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".
White-cut chicken skin is smooth, light and delicious. The famous Panxi Hotel's boiled chicken won the Golden Top Award of the Ministry of Commerce for its quality products. In addition, Qingping chicken is also a kind of white-cut chicken.
White-cut chicken is also called white-cut chicken. In Qing Dynasty, Yuan Mei called it white-cut chicken in Suiyuan menu. He said: chicken is the most powerful, all dishes depend on it, so it is the first feather family, and other birds attach it to the feather family list. There are dozens of kinds of chicken dishes on the list, which are used for steaming, roasting, stewing, marinating and rotting. The first one is boiled chicken, which is said to be the smell of drinking too much wine. Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.
[Edit this paragraph] White-cut chicken raw materials
Net-fat chicks 1 hen (preferably about 0.8 ~ 1.2 kg).
Onion 120g,
40 grams of ginger,
Vegetable oil 120g,
Salt 15g.
Monosodium glutamate:100g
[Edit this paragraph] White-cut chicken practice
Exercise 1:
1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;
Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly. Then hook it with an iron hook, immediately immerse it in cold boiled water, and cool it quickly, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )
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.
Exercise 2:
1. Chickens are slaughtered, eviscerated and washed for later use;
2. Peel ginger and chop it into mud;
3. Root the onion, wash it, take the onion and cut it into silk;
4. Mix ginger, onion and salt well and divide them into two small plates;
5. Heat the wok with medium fire, add oil until it is slightly boiling, take out 50g, and pour into two small plates respectively, leaving 10g for later use;
6. Immerse the slaughtered chicken in a slightly boiling pot, hang the chicken out with an iron hook (clip) every 5 minutes, pour out the water in the cavity, and keep the temperature inside and outside the chicken cavity consistent;
7. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling;
8. Then pour in cold boiled water, dry the chicken skin, and coat the remaining 10g cooked peanut oil on the chicken skin;
9. Cut the whole chicken into small pieces and put it on a plate.
[Edit this paragraph] process tips
1. It would be better if the cooked chicken was rebuilt into the shape of a chicken;
Horror II. The key to making boiled chicken is to soak it in mild boiling water until it is cooked, and then supercool it with cold boiling water. Two chickens.
Leg bone with slight bloodshot is the top grade.
[Edit this paragraph] White-cut chicken features
Chicken is tender and original. The color is white, oily and yellow, with the fragrance of scallion oil. The scallion segments are decorated with flowers, and mustard sauce and soy sauce are brought when eating. It's a hometown dish in Guangdong, and the food is very unique.
[Edit this paragraph] White-cut chicken nutrition
Broiler: Broiler's chicken accounts for about 60% of the body weight, and is rich in protein and phosphoric acid, so its meat has high nutritional value. In addition, there is little elastic connective tissue in the meat of broilers, so it is easily absorbed by the digestive organs of human body, which has the functions of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.
[Edit this paragraph] Food similar to boiled chicken.
Children ... >>
Question 2: What kind of chicken is the best for making white-cut chicken? Guangzhou baiqie chicken
raw material
A tender hen weighs about 750 grams, 50 grams of ginger, 50 grams of onion, 5 grams of refined salt and 60 grams of peanut oil.
prepare
1. The main ingredient should be a little hen, with tender meat and soft bones, and no eggs at last. Too heavy to choose. It should be made immediately after slaughter to make it fresh. After the main ingredients are selected, the primary processing is carried out.
2, ginger cut into powder, onion cut into silk. Then add salt, mix well and put in two small bowls.
Put the pot on medium fire, add oil and bring it to a slight boil, then pour it into the two small bowls respectively, and stir-fry Jiang Mo and shredded onion until fragrant.
3. Put the pot on the fire, add water, and heat it to about 9OC. Soak the chicken's head in water, then lift it, soak it in water, lift it again, and soak it for three times repeatedly, so that the temperature inside and outside the abdominal cavity of the chicken is consistent, but the soaking time is not easy to be too long each time. Finally, put the whole chicken into the pot and ask the water to boil for about 15 minutes before the chicken is cooked.
4. Cool the cooked chicken in cold boiled water, remove fluff and yellow clothes, wipe the whole skin of the chicken with a clean towel, and then brush the cooked oil on the whole skin of the chicken to make it bright and lubricated. Finally, change the knife and put it into the waist plate to make it chicken-shaped.
5. Serve with two condiments, fried Jiang Mo and shredded onion.
Haiyun baiqie chicken
Raw materials:
Sanhuang chicken 1 about 600g, red oil, garlic, ginger, monosodium glutamate, salt, sugar and pepper.
Knife forming:
Slaughter the chicken, remove the hair, cut it clean, and then cook it in a boiling water pot until it is 80% mature. Take it out and cut it into strips with a length of 5cm and a width of 1cm.
Cooking method:
Soak. Put the chopped chicken into a bowl, add garlic paste, Jiang Mo, monosodium glutamate, salt, sugar and pepper to the boiled chicken soup to make it tasty, pour it into the bowl to marinate the chicken pieces for about 1 hour, and then pour a proper amount of red oil on the table.
Boiled chicken in sauce
raw material
200g chicken breast, tofu coat 1 slice, 50g pig fat, 50g sesame, egg white 1 slice, 5g salt1.5g, 5g onion ginger juice, 0.5g monosodium glutamate, 25g wet starch and 50g cooked lard.
manufacturing process
1. Chop chicken breast and fat meat into paste and expand the bowl, add refined salt, onion ginger juice, egg white, monosodium glutamate, wet starch 10g and water 10g (added by stages), and stir vigorously to make stuffing for later use;
2. Soak the tofu coat in water to make it wet and soft, then lay it flat on a flat plate, spread it with 15g wet starch, spread it to a thickness of about half a centimeter, sprinkle sesame seeds, steam it on a plate for about 5 minutes, take it out and cool it, and cut it into rectangular pieces with a knife 8 cm long and 6 cm wide to make a "white-cut" chicken blank;
3. Put the pot on a strong fire, add cooked lard and burn it to 50% heat, fry the white-cut chicken blank, take it out when it floats, change the knife while it is hot, cut it into elephant-eye pieces with a length of 3 cm and a width of 2 cm, and put it on the plate.
Boiled chicken in sauce
raw material
1 clean and tender chicken (preferably weighing about 0.8 ~1.2kg),120g onion, 40g ginger,120g vegetable oil, a little pepper,15g salt and 8g monosodium glutamate.
manufacturing process
(1) Soak the chicken in the boiling soup pot until it is cooked (not overcooked, usually 15 minutes), take it out, cut into pieces (keep the shape of the original chicken), and put it on the Toma Evelle.
(2) Cut the onion and ginger into filaments.
(3) Pour the oil into a frying spoon, bring it to a boil with high fire, sprinkle shredded ginger on the chicken, then pour in hot oil, and then add shredded onion.
(4) Put 200 grams of soup into a frying spoon, boil it with slow fire, and add pepper, salt and monosodium glutamate. Make juice and pour it on the chicken.
White-cut chicken:
1, material:
600g of a chicken, shredded ginger10g, 50g of onion, 25g of onion, 5g of peanut oil10g, 5g of oyster sauce, 5g of sesame oil, 5g of sugar, 5g of ginger, 0g of coriander10g, stems and leaves chopped for later use, sesame seeds and sesame seeds.
2. Practice:
Boil water, add half shredded ginger, half cooking wine and all shallots, and then put the whole chicken in boiling water for nine minutes (10- 13). Cut the chicken into pieces and put it in the pot for use. Water is good chicken soup.
Boil peanut oil in an oil pan, stir-fry with shredded ginger, then add sesame seeds, ginger, coriander stalks, onion, cooking wine, oyster sauce, sesame oil, sugar and salt, then add a little chicken soup to boil, then pour it on the chicken and put some coriander leaves; Luzhou-flavor boiled chicken.
White-cut chicken:
1, material:
600g chicken, ginger >>
Question 3: What kind of chicken is best for boiled chicken? Useful grass chicken and three yellow chicken, not too fat, just moderate.
Question 4: How to make boiled chicken tender "When it comes to Shanghai's special dishes, boiled chicken seems to be the favorite of Shanghai people, which can be seen from the number of shops operating boiled chicken in Shanghai beach and the types of product names.
White-cut chicken is a cold dish, because it is cooked without seasoning and cut while eating, so it is called white-cut chicken. Because its material is Shanghai Pudong Sanhuang Chicken (yellow feet, yellow skin and yellow mouth), it is also called Sanhuang Chicken. Later, all hotels and delicatessens in Shanghai operated boiled chicken, which was not only carefully selected, but also served with cooked shrimp soy sauce and dipped in chicken. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time.
Although there are countless kinds of chicken dishes now, the most boring thing is boiled chicken. Authentic, smooth and smooth, suitable for both large and small banquets, and deeply favored by foodies. "
Main ingredients Sanhuang chicken 1.
Seasoning onion, a little ginger, 30g cooking wine, 1 small bowl, light soy sauce, 4 tablespoons onion, appropriate amount of chicken soup, 1 tablespoon sesame oil, appropriate amount of sugar, a little.
The practice of white-cut chicken
1. After the Sanhuang chicken is cleaned, add wine and some ginger slices with boiling water and blanch the whole chicken.
2. After the water boils, boil for about 5 minutes, remove and drain.
3. Put ginger slices and scallion into a clear water pot, keep it slightly boiling after boiling (chrysanthemum bubbles appear on the water surface), put the whole chicken into the soup, soak it in slow fire for 30 to 40 minutes (depending on the size of the chicken), and take it out when the chopsticks can be easily poked through.
4. Immediately soak in ice water for 30 minutes. After the chicken is cooled in ice water, take it out, drain it and brush it with sesame oil.
5. Cut into pieces and put them on a plate. Mix soy sauce, chicken soup, Jiang Mo, sugar, salt, sesame oil and chopped green onion to make dipping sauce. Dip the chicken nuggets (or pour the dipping sauce directly on the chicken nuggets) when eating.
I hope my answer is helpful to you.
Question 5: What cooking wine, ginger slices and onion knots should be added to the water when cooking chicken?
Question 6: What's the difference between boiled chicken and saliva chicken? Different seasonings and ingredients.
Question 7: What kind of chicken does the boiled chicken eat? The meat taste of white-cut chicken directly affects the taste of white-cut chicken Chickens should not be too old, preferably around 12 weeks. Be sure to buy free-range chickens. This kind of chicken skin is crisp and the chicken is fresh and smooth. I usually buy snow chicken from the supermarket when I cook boiled chicken, which tastes particularly good. If you want to save trouble, you can buy the flying snow chicken at the cost price directly, and you can eat it when you open the bag. It tastes quite good.
Question 8: What kind of chicken is the best choice for making white-cut chicken? Tender and fat, or a rooster will do.
Question 9: What kind of chicken is better to buy? The meat taste of chicken directly affects the taste of boiled chicken. Chickens should not be aged, and it is best to buy free-range chickens around 12 weeks, so that the skin is crisp and the chicken is tender and tender. I usually buy snow chicken from the supermarket when I cook boiled chicken, which tastes particularly good. If you want to save trouble, you can buy the flying snow chicken at the cost price directly, and you can eat it when you open the bag. It tastes quite good.
Question 10: Can an old hen cook a boiled chicken? You fool, you can't eat the old hen's meat unless you cook the soup. It tastes terrible. Oily but not tender. Nobody chopped the old hen for nothing. Give it to me first, or I'll break Zhu Xiaomei's head.