Mention of Shanghai's special flavor dishes, white chopped chicken seems to be the favorite of Shanghai people, the Shanghai beach operating white chopped chicken stores of the name of a large number of products is clear evidence. If Beijing Roast Duck is the signature dish of the capital, then Shanghai is pushing the white chopped chicken undoubtedly. The origin of white chicken can be traced back to the famous court dish of Chu in the Warring States period. According to Guo Moruo's testimony: Luji is brined chicken, choose tender hen into the five flavors of the marinade cooked and become, through the generations and become the court and folk a delicacy; in the process of evolution and blossomed into two branches: the system is divided into two kinds of red and white, the red one for the roasted chicken, the white one that is the current white chopped chicken.

Raw materials:

Tender rooster 1, green onion, ginger, cooking wine, salt, sesame oil, each appropriate amount.

Method:

(1) Wash the chicken, remove the internal organs and head, feet, and then the thicker parts of the chicken (such as thighs and breasts, etc.) cut a few knives.

(2) boil water in a pot, put the chicken, add spices, green onions, ginger, cover and cook for 15-20 minutes, take out and put in pre-prepared cold salt water (salt should be moderate), soak for 1 hour, then take out and cut into pieces and plate, dripping a little sesame oil that is ready.

Do white chicken have tips, according to the following method to do will receive good results:

With a weight of 1 kg of tender chicken, slaughtered and cleaned up. It will be put into a large pot, pour into the chicken body can be submerged in water, while putting into the appropriate amount of, ginger and wine, with a large fire to boil, skimming foam, and then moved to a small fire on the simmer for 10 ~ 20 minutes, add the appropriate amount of salt, chicken just cooked, immediately the pot down, cover the lid of the pot aside, to be cooled in the pot of soup, and then the chicken, the soup, the chicken can be coated with sesame oil on the circumference of the chicken. This cooking white chicken, color white meat tender. Because the tenderness of the chicken is related to the amount of water it contains. When the chicken is cooked, the chicken cells are ruptured by heat, the internal juice is lost, the chicken body shrinks, the meat is tight, and it feels old when you eat it. After the chicken is cooked, put in the soup soak, can make the cells rehydrated, the shape of the body again full, the meat will be tender. Applying sesame oil on the chicken

can prevent the skin from air-drying and reduce water evaporation