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. Zhanjiang white-cut chicken is famous in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white-cut chicken.
Boiled chicken is also called "boiled chicken". In Qing Dynasty, Yuan Mei called it white-cut chicken in Suiyuan menu. He said: "Chicken is the best, and all the dishes depend on it, so it is the first feather family, and other birds attach it to it as a 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 kind is boiled chicken, which is said to have the taste of "too much soup and wine". Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are hard-boiled chicken that people can't 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.
Zhanjiang white-cut chicken, a well-known Zhanjiang white-cut chicken.
Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like to eat boiled chicken, which is the first course of Zhanjiang people's vegetable feast. Local people make boiled chicken, double choice chicken, double boiled chicken and three flavors. The chickens selected are local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless; Roast chicken needs slow cooking and soaking, and it can be cooked to 80%. Use ginger and garlic as ingredients. The local boiled chicken is tender, smooth and fragrant, which is very delicious. The price of boiled chicken sold in markets and hotels ranges from 30 to 50 yuan per kilogram.
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.
1. The specific time to soak the chicken depends on the size and thinness of the chicken, usually 18 minutes to 25 minutes. When there is enough water, the time can be reduced. If the water is shallow, the time should be increased appropriately.
2. The key to making boiled chicken is to soak it in mild boiling water until it is cooked, and use "shrimp eye water". Then supercool with cold boiled water. No matter whether the chicken is cooked or not, you can touch the chicken leg, tighten the hamstring, tighten the chicken leg and tighten the chicken breast to be cooked. The finished product should be "cooked meat but not cooked bone", and "meat without blood, bone with blood" is better.
Brine chicken is not a "halogen beast" made by ordinary restaurants, nor a famous "braised chicken" in Baoding, but a self-sufficient family or a wonderful flower of customers. Brine chicken's approach is simple. The most important thing is not to use bamboo shoots or old chickens for many years, but to use big chickens of that year (the method to test their tenderness is to press their sternum, the tenderest hand should be broken, and the soft hand should be bent in that year). If you are separated from the old chicken, it is not something that ordinary people can do. Slaughter live chickens, wash their feathers, wash their inner cavities, and put them in a pot in half (it is best to soak the chickens in water, add a little more salt, and simmer with cooking wine). When the soup reaches the bottom of the pot, add pepper. When the pot was finally cooked, there was not much soup. You can soak wine cold or hot, which is 100 times higher than that sold in the market. The reason is that the original soup is completely immersed in chicken, which is different from boiled chicken to soup, but the chicken must not be cooked too badly, otherwise it will lose its delicious taste.
Brine chicken
Material: 1 chicken (about 1000g).
Accessories: refined salt 100g.
1) Wash the chicken, rinse it, smear salt on the inside and outside of the chicken, wrap it in white cloth, put it in the refrigerator for 5 hours, take it out, remove the white cloth and wipe off the salt water;
2) Put the chicken in a steamer, steam it belly down for about 25 minutes until cooked, let it cool, cut into pieces, and plate it.
Hakka dishes with a long history have been deeply loved by people at home and abroad since ancient times. They are soft and tender, fragrant and delicious, and have the function of warming up.
Chicken 1 (about 3 kg) coarse salt 3 kg gauze paper 1 piece of paper 1 piece.
A little fennel
A little sesame oil and a little licorice.
5g onion and 5g ginger (1 USD).
Salt 10g (two yuan), monosodium glutamate 5g (one yuan).
Sugar10g (two cents) rose wine10g (two cents)
Exercise 1
1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.
2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.
3. Cut the tin foil to be larger than the pot used and spread it at the bottom.
4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.
Experience:
1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.
2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.
It takes time and effort to make authentic salted chicken. The following also introduces the improved baking method:
First, the slaughtered chicken is coated with fine salt inside and outside the chicken, then steamed with open fire, separated from water, and then cut into pieces.
In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.
Exercise 2
Pull the chicken down, cut off its feet, gut it, take out its internal organs and wash it. Mix star anise, licorice, onion, ginger, salt, sugar, monosodium glutamate, rose wine and sesame oil, and rub it on chicken. Put the remaining onion, ginger and other seasonings into the chicken belly, put them into a deep bowl and steam them in a large fire cage (about half an hour).
Take out the chicken, remove the chicken skin, peel off the chicken skin, and cut off the chicken head, chicken wings and chicken bones. Then put the chicken bones on a plate, cut the chicken into strips and put them on the chicken bones, cut the chicken skin into squares and arrange them on the chicken, then put the chicken head and chicken wings to restore the original shape of the chicken, and finally heat the steamed chicken juice and pour it on the chicken noodles. [ 1]
Exercise 3
Materials: Sanhuang Chicken (1), Alpinia officinarum (1), and Coriander (2).
Seasoning: rice wine (1/2 cups), coarse sea salt (3 packets, ***3 kg).
Tools: kitchen paper (4 sheets), deep-bottomed tile pot (1 sheet)
1, washed by Jiang Sha, scraped off the skin and chopped into fine powder; Remove the head of coriander, wash and drain for use.
2. Wash Sanhuang chicken to remove internal organs, head, neck and chicken feet, and use kitchen paper to absorb water.
3. Coat the chicken with rice wine and ginger powder, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.
4. Wrap the three yellow chickens with kitchen paper, and be sure to wrap them tightly.
5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the earthen pot, put the wrapped chicken in, and then pour 1.5 bags of coarse sea salt to cover the chicken.
6. Cover the casserole, spread a wet square towel and cook on low heat for about 60 minutes.
7. Cook until the wet towel is dry, indicating that the chicken is cooked, and uncover the coarse sea salt on the chicken.
8. Take out the cooked chicken, tear off the kitchen paper, put the chicken in the plate, add coriander as an ornament, and serve.
Tips:
1. The casserole for salted chicken should be deeper, so that it can hold sea salt; Because pottery pots are discarded after one use, it is not advisable to buy too expensive ones.
2. After the salted chicken is cooked, as long as the black sea salt at the bottom of the pot is scraped off, the white sea salt can be kept for next use.
3, Sanhuang chicken, also known as Zhanjiang chicken, the chicken is tender and smooth, the skin is crisp and soft, the fat is full, and the taste is delicious. You can also buy Qingyuan chicken to eat, but it is not advisable to buy feed chicken, otherwise the taste is not strong.
The sea salt at the bottom of the clay pot is higher than the two index fingers. If the sea salt is too shallow, it will burn the kitchen paper on the chicken, and the chicken skin will be black and unpalatable.
5. The paper for wrapping chicken can be straw paper, kraft paper or special baked salt paper. If you can't buy it, you can also use kitchen paper instead.
6. Spread a wet square towel on the ceramic tile pot cover. The towel is dry, indicating that the chicken in the pot is cooked.
Brine chicken's "Three Laws" Theory
Everyone knows that the salted chicken in Guangzhou is delicious, but the "three methods" of salted chicken are not so clear. Therefore, the "three methods" are three methods of making and eating salted chicken, namely, salt roasting, water roasting and gas roasting. Different production methods have different characteristics, but they still maintain the basic flavor of salted chicken, just making it more suitable for diners with different tastes.
Salt roasting method
That is, wrap the seasoned slippery chicken in paper and bake it in a fried casserole for several hours. The skin is smooth and the flesh is smooth, and the bone fragrance is rich.
Water baking method
It is said that there is a story:
It is said that in the 1940s before liberation, a man in Xingning County of Dongjiang opened a small restaurant named Ningchang near the Chenghuang Temple in Zhongshan 4th Road, Guangzhou (after liberation, it was renamed Dongjiang Hotel as a joint venture with other restaurants), specializing in making and selling salted chicken, which was very popular with diners. Once, a police chief ordered the salted chicken he ate that night, but he didn't come to eat it, so the store had already suffered a lot. After 10 that night, the boss sold the prepared salted chicken to another customer in order not to lose money. When the market was about to close, the police chief came to eat chicken. It's too late to make it according to the traditional method. If there is no chicken, it will definitely make a big noise. The chefs had a brainwave and came up with a quick new method-soaking the chicken in hot soup, tearing off the bones, meat and skin, mixing with spices such as sesame oil and refined salt, and then laying it in the shape of a chicken and serving it on the plate, which is the "water roasting method". In this way, although the flavor is slightly inferior to the traditional salted chicken, it can not only cope with the past, but also win with smooth meat and skin, which is highly praised. Since then, this pickled salted chicken has been added and has been passed down to this day.
Gas baking method
Ginger flavor, refined salt, sesame oil and other ingredients are mixed, chicken breast is coated inside and outside, steamed in water, and the meat is smooth, but not refreshing enough. It is said that it was later innovated to meet the needs of some customers who prefer to eat traditional salted bones, which can not only keep the flavor rich, but also make the meat tender and delicious.
The earliest salted chicken was invented by accident by salt workers in Huizhou Dongjiang seaside saltworks more than 300 years ago for the convenience of storing food. Later, the chef in Huizhou changed the pickling to braised chicken with fried salt, and the food became purulent, delicious and tender, so it was called salted chicken. Later, after continuous processing and improvement, many new varieties were produced in brine chicken.
On the basis of inheriting the traditional salt-baked chicken technology, the salt-baked chicken technology was cancelled, and various scattered production technologies, various Chinese herbal medicines and four self-made formulas were organically connected and fused together, just like scattered metals and ceramics connected by shovels, which retained the rich nutritional value of chicken. The chicken was Huang Liang in appearance, mellow in flavor, fragrant but not greasy, smooth and tender. Regular consumption has the effects of cooling blood, moistening dryness, tonifying kidney, relaxing bowels and warming spleen and stomach. Because of the perfect combination of these techniques and ingredients, the salted chicken is not only unique in taste, but also rich in nutrition, memorable and unforgettable.
Baked chicken with salt is the most distinctive cooking skill of major cuisines in China, and its formation is closely related to the migration life of Hakka people. In the process of moving south, Hakkas moved to one place, often harassed by foreigners, and were forced to move to another place. In the course of life, every household keeps poultry and livestock. Live birds are inconvenient to carry in the process of "escape" and migration, so they are slaughtered and put into salt bags for preservation and carrying. After moving to the relocation place, these stored and carried raw materials can alleviate the shortage of raw materials and nourish the body. Baked chicken with salt is a world-famous dish made by Hakkas with wisdom during their migration. At first, the chickens slaughtered by Hakka people were salted and sealed with salt piles, and they could be steamed directly when they wanted to eat, which is now "Hakka brine chicken".
It is said that there is a Hakka with children in droves, and one of the children is sickly. Because of the lack of nutritious food at that time, she wrapped the salted chicken in paper, put it in fried salt and cooked it in a casserole. After eating, the child gradually recovered, became strong, took the imperial examination and won the first place. Later, this dish became a household name and became a special dish that every Hakka woman would cook. In order to facilitate cooking and adapt to mass production, Hakka chefs constantly improve and innovate, creating another flavor of Dongjiang brine chicken. Salt-baked method has become a characteristic cooking method of Hakka cuisine, which has produced a series of "salt-baked foods" with unique flavor, such as salt-baked chicken (duck) claws, salt-baked dog meat (feet), salt-baked pork belly, salt-baked water fish and so on.