Ingredients: wine (yellow rice wine, cooking wine and Guangdong rice wine), ginger, onion, garlic, oil and salt.
Process:
1: Boil water in a large pot and add 2 ~ 3 slices of ginger;
2. After the water is boiled, put the washed chicken in and add a spoonful of wine. Note that the water must drown the whole chicken.
3: After the water boils again, turn off the fire until the water is only slightly boiling, and keep it stuffy for 10 minute;
Turn the chicken over and pour the water in the chicken cavity back into the cauldron. Boring again 10 minutes;
5: Turn off the fire. Continue to seal the lid 10 ~ 15 minutes.
6. When bored, synchronization is completed as follows: hide from Jiang Mo, chopped green onion and minced garlic. Put the powder in a small bowl and add some salt. Heat the oil and pour in 3 powders to get the dip.
7: Prepare another cauldron and fill it with cold water (ice is good). Quickly transfer chicken from the hot pot to the cold pot. Keep cooling for about 15 minutes. Meanwhile, continue to add cold water. Tap water can be used directly. Don't directly impact the chicken with water.
8: chop on the chopping board!
9: Vegetables are the main ingredients, supplemented by dipping.
Raw material improvement: foreign chicken (cheap, about 7 knives)
Accessories improvement: onion is replaced by onion, beer and Sichuan-style spicy seasoning package.
The process is the same as above, but the oil dip is omitted, and shallots or onions are mixed with Sichuan spicy seasoning.
Question 2: Guangdong white-cut chicken has two seasonings:
One is minced ginger and onion, that is, chopped ginger and onion, and then sprinkled with appropriate amount of boiled oil and salt. If you want to make it more fragrant, you can add some chicken essence.
The other is sauce, that is, put a little ginger paste and chopped green onion, preferably a little coriander, and then pour in a proper amount of soy sauce for boiling peanuts (it must be soy sauce, and Lee Kum Kee brand is recommended).
Question 3: How to cook boiled chicken is delicious? There is a saying in Guangdong that a chicken can't make a feast. There is naturally a delicious chicken on the dining table. Among them, boiled chicken is the first choice, because it is easier to make and it can taste the original flavor of chicken. Cantonese people like the original flavor. Cooking boiled chicken requires more chicken. A good chicken can make delicious dishes. People in western Guangdong like to use castrated cocks to make white-cut chicken, because its gravy is firm and keeps for a long time, and it smells like chicken. People in the Pearl River Delta like to cook with tender hens because the chicken is tender and slippery. In fact, these two methods are quite good, each with its own characteristics. Generally speaking, I like to make it with about two kilograms of orchard chicken. First, because there are few people in the family, the free-range chickens raised in the orchard taste good and eat more carefully. A family of three, a chicken is missing. Composition details:
1 tender hen
Appropriate amount of ginger
Proper amount of soy sauce
Peanut oil right amount
Garlic right amount
Production steps:
1. Slaughter and clean a free-range tender hen.
2. Add water to the pot, put the whole chicken in the pot, lift the chicken after boiling, let the water in the chicken's belly flow out, put it in the pot and soak it with slow fire for 20 minutes.
3. soak the cooked chicken and let it cool.
4. Cut the chicken into proper size and put it on the plate. Season with ginger, garlic, coriander, soy sauce and peanut oil.
Small post:
1, white-cut chicken is delicious only when the whole chicken is cooked. If you are not sure whether the chicken is cooked, you can use chopsticks to go from the back. If you can pierce it completely, you will be fine.
2. When soaking chicken, you must use a small fire and open it slightly.
If you want to make the chicken smell better, throwing some Zhu Jiang into the water will improve the taste.
When the chicken enters the pot, it should put its paws into its stomach, so that the water can be immersed in the pot smoothly.
It is very important to choose the quality of white-cut chicken, and it is delicious to use free-range chicken.
Question 4: How to eat boiled chicken well?
Clean the chicken, put it in a cold water pot, and add cooking wine, ginger slices and onions.
After the fire boils, turn to low heat and continue to cook for 2 minutes. Turn off the fire without opening the lid, let the chicken soak in the soup for half an hour, and let the remaining temperature in the pot soak the chicken until it is cooked. Naturally cooling, taking out, evenly brushing sesame oil on the surface of the chicken, and cutting into pieces to serve.
skill
1. Tender Sanhuang chicken should be the first choice for making white-cut chicken. Although the native chicken is good, it is not suitable for boiled chicken, but more suitable for stew.
Remember, don't open the lid during the whole process of cooking chicken. It is very important to soak it for the next half hour. In fact, in this soaking process, the chicken is cooked from raw to cooked.
Remember to soak the chicken that can't be eaten all at once in the chicken soup, and then take the pieces out of the soup when eating. Only in this way can the water in the chicken be kept from losing and the taste is fresh and tender.
Question 5: What should Guangdong's boiled chicken do? What kind of chicken should I choose? How long does it usually take for chicken to taste good? It is best to choose the ground chicken.
Boil the boiling water first, then put the whole chicken in until the meat is cooked, then pick it up and wash it under the tap with cold water, so that the chicken skin is very crisp. ...
Question 6: How to make Guangdong boiled chicken and garlic as ingredients?
condiments
garlic
300 grams
condiments
oil
Proper amount
salt
Proper amount
Vegetable essence
Proper amount
step
1. Prepare garlic with full and clean appearance.
2. Peel garlic and peel it into granules.
3. flatten the garlic with the back of the knife, so that the garlic skin can be easily removed.
4. Roughly chop garlic.
5. Put it in a container of mashed garlic and add a little salt.
6. Use the end of a rolling pin to mash garlic into a sticky shape.
7. Heat the oil pan and pour in the oil. When oil is heated, it will emit light smoke.
8. At this time, pour the hot oil into the garlic and stir well.
9. Then continue to repeat, pour the oil into the oil pan, heat it, then pour it into the garlic and mix it evenly.
10. Add a little vegetable essence and mix well.
1 1. Garlic sauce can be refrigerated in the refrigerator, or you can put some cold dishes and fried noodles.
skill
1. You can also soak garlic in water and peel it off easily after the coat is wet.
There is less salt, but there is nothing I can do. Garlic with salt is easier to pound out garlic juice.
3. When garlic is fried, it will be fried, and garlic will be oiled. It's not completely cooked after one pour, and it's still a little spicy, so it needs to be poured for the second time.
Question 7: Authentic Practice of Boiled Chicken How to make boiled chicken is a more authentic method/step.
1
Mash onion, ginger and garlic, and then mix them together.
2
Add salt and sugar to onion, ginger and garlic, then pour boiling oil on it and stir it into sauce.
three
Take half a chicken and wash it inside and outside for later use. If more people need more chickens, the following materials will be increased according to the proportion described in this article.
four
Add ginger slices and shallots to the chicken soup pot and add appropriate amount of water.
five
After the water in the pot is boiled, put the washed chicken in and cook it slowly with low heat.
six
Prepare a basin of ice water, preferably ice water with ice cubes.
seven
When the chicken is boiled in boiling water until it is tight, take it out and soak it in ice water until it is cold.
eight
Turn the chicken over so that both sides are completely soaked in ice water.
nine
Then continue to put the chicken back into the soup pot for soaking.
10
Take out the chicken again and soak it in ice water. Repeat this operation for two or three times until the chicken is cooked.
1 1
Cool the cooked chicken, cut it into small pieces, put it on a plate and pour it with delicious sauce. It's delicious and ready to eat.
Question 8: How to cook boiled chicken and how to cook tender boiled chicken?
material
Chicken 1, ginger onion, coriander, seasoning: salt and oil.
working methods
1. Soak the chicken in a boiling soup pot, take it out and let it cool, cut into pieces (the chicken will not come loose after cooling) and put it in a plate;
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, there is only one flavor dish, and a little coriander can be added to ginger and onion, which tastes better).
3. Pour the oil into the frying pan and bring it to a boil. Pour the oil on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.
All the cut chicken and sticky materials are served.
Question 9: How to cook boiled chicken Guangdong light boiled chicken dip What are the practices of Guangdong light boiled chicken Shenzhen Shenzhou Food Culture Communication Center to spread boiled chicken? I give 32 likes+1.
We Cantonese just like to eat these light and nutritious foods. I don't like cooking and taste.
However, not all people and a small number of people have heavy tastes. .
If it helps you, please adopt it. Thank you. It's an honor.