The traditional chicken soaking in Guangzhou requires that the hot chicken water and the "supercooled river" water used for chicken soaking must be chicken soup to prevent the loss of chicken flavor. This pot of chicken soup is made of chicken bones, pork spine, dried ginger, licorice, cinnamon and other spices. However, every restaurant will change on this basis, which is divided into three factions: fresh flavor pie, fresh sweetness pie and original flavor pie. Fresh flavor pie emphasizes the fresh flavor of white-cut chicken, so ingredients such as scallop, earth fish and shrimp will be added to chicken soup. Fresh sweet pie will increase the weight of ingredients such as licorice and rock sugar; The original pie will omit the ingredients such as pepper and star anise, so as not to cover up the chicken flavor.
If you want to make white-cut chicken, choosing chicken is the key!
In the same way, the chicken is not selected, and the taste and taste are greatly reduced!
How to choose a chicken?
First of all, you must choose the old hen!
Whether it's a walking chicken or a three-yellow chicken, choose an old hen that can't be older!
Old hen, the skin is very crisp and the meat is very chewy. The taste should be as rare and fresh as possible. Otherwise, you should choose old hen for stew!
What's next?
The first step: give the chicken a full massage with ginger and onion, and don't be lazy. This step not only removes the fishy smell of the chicken, but also rubs the chicken oil, so that the oil can be better secreted and absorbed by the meat when cooking!
Step 2: Boil the water with a big fire and turn it into a small fire. It is best if the water seems to be boiling. At this time, don't put the chicken directly into the water, take it with the head of the chicken and swim in the water for four or five times, then change the fire to a medium fire, put the chicken in and cook it for more than half an hour, during which time, remove the impurities.
Step 3: When chopsticks can be inserted easily, take out the chicken and soak it in ice water for about five minutes, so as to cool down quickly and improve the taste of the meat instantly.
Step 4: Add salt to Jiang Mo and chopped green onion, pour some hot oil, and make sauce. Cut the chicken into pieces and eat it with it. It's delicious!
matters need attention
The first choice for making white-cut chicken should be tender Sanhuang chicken. Although the native chicken is good, it is not suitable for making white-cut chicken, and it is more suitable for stewing soup. Remember, don't open the lid during the whole process of cooking the chicken. It is very important to soak it for the next half hour. In fact, it is in this process that the chicken changes from raw to cooked. Remember to soak the chicken that can't be eaten at one time in the chicken soup, and then take out the pieces from the soup when eating. Only in this way can we keep the water in the chicken from losing and have a tender taste.