How to cut white chopped chicken:

1. Remove the head, neck and tail of the whole chicken;

2. Remove the two pipa legs first

3. And then cut off the two wings

4. And then cut the chicken body into two

5...? Back and breast chopped into small pieces

6.? Pipa legs cut along the calf joints, then cut into pieces

7.? Chicken wings cut into three parts according to the joints

White chopped chicken is a Chinese national specialty dish? that originated in Guangdong and is prevalent in southern cuisines, with the white chopped chicken of Cantonese cuisine being the most well-known. It has a beautiful shape, yellow skin and white meat, fat and tender, with an exceptionally fresh and delicious taste.

Meat color white belt butter, with scallion oil flavor, scallion section playing flower edging, eaten with mustard sauce or special soy sauce, to maintain the freshness of the chicken meat, the original juice, eat a different flavor.

White chopped chicken is a cold dish. White chopped chicken, began in the Qing Dynasty folk hotel, because the chicken cooking without seasoning white boiled and used to eat with the chop, so called "white chopped chicken" also called "white cut chicken". And because of its ingredients are Shanghai Pudong three yellow chicken (feet yellow, skin yellow, mouth yellow), so it is also known as three yellow oil chicken. Later, Shanghai restaurants and delicatessens are operating "white chopped chicken", not only with fine materials, but also with boiled "shrimp soy sauce" with chicken on the table for dipping. This dish has a golden color, crispy skin and tender meat, and the taste is exceptionally delicious, and you will never get tired of eating it.