White chopped chicken, also known as white cut chicken, is a traditional dish, Cantonese people often say "no chicken is not a feast", referring to the white chopped chicken, white chopped chicken production process, quite interesting, the chicken does not need to cook the whole, do not need to add condiments, but with boiling water immersion cooked, yellow meat white, fat and fresh, and then with a dish of secret dipping sauce, the taste is very tasty! White chopped chicken is not exclusive to Guangdong people, because of its unique flavor, so that the white chopped chicken in the south of the fame, household name, because of its special production process, served on the table of the white chopped chicken, often bone with blood, for outsiders, the first contact with the white chopped chicken, and even a little nausea, so this white chopped chicken, in the end, can not be eaten directly? In order to the health of the family, may wish to take a look.

"Chopping open the chicken bone a little red", is some food for the evaluation of the white chicken, people pursue the fresh and beautiful, obviously has been to the extreme, if on the table of the white chicken, cut no red, people will not be accustomed to, that you this master's technique is not, chicken bone with red, is the normal operation of the white chicken, people have been Not strange, but for the first time to eat white chopped chicken people, fishy flavor great blood, come to the nose, chicken toughness, simply biting constantly, so that it is difficult to swallow.

White chopped chicken cooking, for the average person, is really a technical job, why do you say so? White chopped chicken from the Qing Dynasty folk restaurant, the chicken must use three yellow chicken, also known as "three yellow oil chicken", that is, feet yellow, skin yellow, mouth yellow, white chopped chicken production steps, quite a characteristic, the pot put Ginger and green onion knots, the amount of water should be enough, at least to be no more than the position of the three yellow chicken.

When the water boils, put the chicken upside down, and so on about 1 minute later, and then lifted up, back and forth, repeat once, repeat twice, repeat three times, this action is called "three lifting three put", this is in order to let the chicken inside and outside the temperature, to reach the same, it is recommended to equipped with a timer, in strict accordance with the time to complete.

Wait until the end of the third minute, fish out over ice water again, again into the pot, directly on the lid, 2 minutes later, turn off the fire, the use of water temperature, simmering for 35 minutes, if you do not want to eat with blood on the bone, you can extend the 5 minutes, chopsticks can be easily inserted into the thighs, that is, can be done.

When the time comes, prepare a pot of ice water in advance, put the chicken in, quickly cool down, chicken in the rapid cooling, it will become smooth and tight, between the skin and meat will form a jelly gelatin, very magical, these steps, are to be completed under the timer's reminder, can not be about the same, the difference of a few minutes, the taste will be a lot different.

If you chop open the chicken bone, with blood red, then congratulate you, white chopped chicken production success, then prepare the dipping sauce, put garlic, ginger, cilantro stalks, and then pour into the steamed fish soy sauce, oyster sauce, mix well, chop open the chicken pieces, side dipping and eating, fat and tender and delicious.

White chopped chicken for cooking requirements are extremely high, too raw, then there is a great bloody flavor, too cooked, then there is no tender texture, as chewing wax in general, I have also asked a few Cantonese, with blood white chopped chicken, in the end, can eat, get the answer is: can, and ate for decades, there has never been a problem, do not have to make a fuss.

Authentic white chopped chicken process, this is how it is passed down, and it must be with a little red, in order to be considered authentic, as for the safety issue, that varies from person to person, if their own immunity is poor, it is recommended to cook and eat, to avoid chicken with bone blood, especially in the avian influenza pandemic, the immune system of the low population, it is more likely to be victimized.

Chicken in the process of domestic simmering, most of the harmful bacteria will be killed, because the water temperature is consistently higher than 50 degrees, which to the limit of the growth of bacteria, especially boiling water that two or three minutes, the water temperature is up to 100 degrees, enough to be able to kill the bacteria, so that the cooking steps of white chopped chicken, or relatively safe.

And, white chicken is not a recent invention, there have been hundreds of years of history, and did not see eat out of any problem, for white chicken with blood, can only say "benevolent see benevolence, the wise see wisdom", on my personal, it is recommended that more cooking for a while, the food culture is important, but the body health, more than anything else. I'm not sure if you're going to be able to do that.