The practice of Cantonese-style boiled chicken is the relevant information about hot dishes' home-cooked recipes. It mainly expounds that boiled chicken is the most common kind of Cantonese-style chicken dishes, which belongs to soaked chicken. It is characterized by its simple preparation, just ripe, not rotten, no ingredients and original flavor. It is better made by Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".

the skin of the white-cut chicken is crisp and smooth, light and delicious. The famous Panxi restaurant, boiled chicken, won the Jinding Award for quality products of the Ministry of Commerce. Zhanjiang white-cut chicken is well-known in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white-cut chicken.

boiled chicken boiled chicken is also called "boiled chicken". In Qing Dynasty, Yuan Mei called it white-sliced chicken in Suiyuan Food List. He said: "Chicken is the most powerful, and all the dishes depend on it, so it is the first of the feather families, and other birds attach it to it as a feather family list." There are dozens of chicken dishes listed on the list, which are used for steaming, roasting, stewing, marinating and bad. The first one is white sliced chicken, which is said to have the taste of "too much soup and wine". Nowadays, there are more than 2 kinds of chicken dishes in the kitchen of Cantonese cuisine, and it is the boiled chicken that people can't get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both big and small banquets, and it is favored by foodies.

First of all, the answer must be cooking, because steaming will completely affect the taste of chicken, so the skin will not be crisp and the meat will be very firewood, so I will teach you how to cook white-cut chicken today.

boiled chicken is a very famous home-cooked dish in Guangdong and Guangxi, and it is very popular all over Guangxi except Guangdong.

Three elements of boiled chicken

One is the selection of chicken, the other is the cooking temperature and technique of boiled chicken, and the third is dipping sauce.

If you don't have a fresh chicken, don't try it. As long as it is frozen, no matter how good the chicken is, it can't be crispy and tender.

prepare a deep pot to ensure that the chicken can be almost completely immersed in water after being put into the pot.

Boil a pot of boiling water first. When it is very boiling, put the chicken in the pot and let it boil for five minutes. If the water doesn't boil after boiling, boil it for another five minutes. The bigger the fire, the better.

then, put salt in the soup and turn off the heat. Let the chicken soak in boiling water for 4 minutes ~~

Be sure to cover it and keep the pot warm, because the water temperature will drop too quickly and the chicken will not be cooked.

It doesn't take 4 minutes to soak in Takuya, but also depends on the personal acceptance of boiled chicken. I prefer to eat a little rotten chicken:

After forty minutes, I took a chopstick and poked it at the thickest part of the chicken thigh, which can easily pierce the chicken, indicating that it is ripe.

after taking it out, immediately put it in cold water to cool it down, so that the chicken skin will be crispy and taste very good!

soak it for five to ten minutes and it will be ok ~ when the chicken cools down, it will be easy to chop it. Be careful not to chop pieces immediately when it is hot, or the cut of chicken pieces will be uneven.

This is the way to make crispy and tender white-cut chicken ~ ~ The smell of chicken jumps on the tip of your tongue, and you can't stop taking a bite. If you don't like the original flavor, you can make your own dip and eat it!