Shanghai used to have three-yellow chicken, but Zhending chicken has become popular and is everywhere?

tripod?

For chicken, the only chain stores now are Zhending Chicken, Little Shaoxing, and Taihuang Chicken. White chopped chicken is a special dish in Guangdong. Authentic white chopped chicken should be "tender, crispy, smooth, and elastic." In fact, there is no need to worry about which place is authentic, as long as it is made

It's ok if it's delicious.

Flounder will introduce the specific method, I hope it can help you.

Three-yellow chicken, ginger, green onion, coriander, cooking wine, pepper, sugar, salt, chicken essence, light soy sauce, vinegar, sesame oil, ice water.

1. Clean the chicken.

Add enough water to the pot to cover the chicken. It doesn't matter if it's more. Add the green onions and cooking wine and heat over high heat.

2. After the water boils slightly, turn to medium heat, hold the chicken legs and immerse them in the water for 5 seconds, lift them up for 5 seconds and then put them into the water again. Repeat three times.

3. After three times, take out the chicken and put it in ice water for a while.

4. Put the chilled chicken into the pot and cook over medium heat for 10 minutes. Turn off the heat and let the chicken soak in water for 30 minutes.

5. Peel and slice the ginger, smash it with the back of a knife, and squeeze out the excess juice; mince the green onion and coriander.

Add pepper, chicken essence, sugar, and salt to the onion, ginger, and coriander, stir evenly, pour hot oil, add light soy sauce, vinegar, and sesame oil, and the dipping sauce is ready.

6. Use chopsticks to insert the meaty part of the chicken leg. If it can be inserted easily without bleeding, take the chicken out, then put it in ice water and chill it until it is completely cooled.

7. Take out the chicken to dry the surface moisture, brush with a layer of sesame oil to prevent it from drying, then cut the chicken into pieces and arrange it on a plate with dipping sauce and serve.

1. Use fresh chicken to make it taste better.

2. Ice water is essential. Soak it twice in ice water. The first time will prevent the chicken skin from being damaged when cooking; the second time will make the meat more elastic and the meat will not fall apart when cutting.

3. There is no need to add spices when cooking chicken, as it will affect the taste of the chicken itself.

Hello everyone, I am Brother Qi talking about food. My answer is: White-cut chicken, also called white-cut chicken, originated from Cantonese cuisine. There is a jargon in the Cantonese cuisine chef world that "no dinner is complete without chicken". Cantonese cuisine includes salt-baked chicken, Wenchang chicken,

Crispy chicken, Taiye chicken, Zhuhou chicken, Yushu chicken, bean paste chicken, etc. However, in terms of popularity, the one that people often eat without getting tired of is the white chicken.

Yuan Mei of the Qing Dynasty called white chicken white sliced ??chicken and called it "the flavor of Tai Geng Yuan wine". He said that the deliciousness of white chicken comes from its original flavor.

The most important ingredient for this dish is the white chicken. The white chicken in Guangzhou must be the fat and tender chicken produced in Qingyuan County.

This kind of chicken has a small head, short neck, short legs, broad chest, and horizontal body. It has a fat tail and a lot of fat in the chest and tail. Its meat is white and its bones are small and soft. It is an extremely rare and high-quality variety.

Saverin, the editor-in-chief of the world-famous magazine "French Cuisine", said it well, "Chicken is like a painter's oilcloth to a chef." He believes that the reason why white-chopped chicken and soy sauce chicken in southern China are delicious is not only due to their superb cooking skills

, the key lies in the delicious meat of the chicken.

This is the secret why Bai Zhanji has been popular for hundreds of years.

The preferred raw material is fat chicken from Qingyuan County. The ingredients include ginger, scallions, refined salt, and salad oil. Step 1: Mince the ginger, cut only the white scallions into shreds, mix well with refined salt, and divide into two small plates.

Heat the oil in the pot until it is 40% hot, pour it over the onion and ginger and set aside.

Leave one-fifth of the oil aside.

Step 2: Wash and process the chicken, soak it in slightly boiling water, and keep the heat on slightly boiling water.

Soak for 20 minutes until cooked. During soaking, turn twice. Pour out the water from the belly of the chicken each time to keep the water temperature consistent inside and outside the chicken.

Step 3: Take out the chicken and put it in cold water to cool down, clean off the fuzz on the skin, dry the skin with a clean towel, and apply the remaining cooked oil.

Step 4: Chop it into pieces on the chopping board and shape it into a chicken shape. When eating, dip it into a plate of green onion and ginger. It is the most authentic.

The above is my answer, I hope it will satisfy the questioner.

Where is the most authentic?

have no idea!

All I know is that the chicken needs to be beautiful and the heat must be just right.

White-cut chicken without some ginger is soulless white-cut chicken.

White-cut chicken, also called white-cut chicken, is a Chinese specialty dish that originated in Guangdong and is common in southern cuisines. Cantonese cuisine’s white-cut chicken is the most famous.

The shape is beautiful, the skin is yellow and the flesh is white, the meat is tender and delicious, and the taste is extremely delicious and very delicious.

The meat is white in color and buttery, with the aroma of scallion oil. The scallions are decorated with floral edges. It is served with soy sauce or special Puning bean paste, which maintains the freshness and original flavor of the chicken and gives it a unique flavor.

The chicken is served cold.

White-cut chicken originated in folk hotels in the Qing Dynasty. Because the chicken is boiled without seasoning and chopped when eaten, it is called "white-cut chicken" or "white-cut chicken".

Because of its ingredients, the three-yellow chicken (yellow feet, yellow skin, and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province, is also called three-butter chicken.