White-cut chicken is a very favorite delicacy of Cantonese people.

As for the dipping sauces for the plain chicken, there are not many choices.

In Cantonese cuisine, white-cut chicken is often served with ginger juice as a dipping sauce.

In other places in Guangdong, in addition to ginger juice, light soy sauce or soy sauce chili rings are also used as dipping sauces.

In the Zhanjiang area of ??Guangdong (western Guangdong), another unique ingredient is used as a dipping sauce for boiled chicken: Shajiang.

Sand ginger is different from ordinary turmeric in that it is not pungent but has a very unique aroma.

The main ingredient of salt-baked chicken noodle is sand ginger.

Using sand ginger as a dipping sauce and paired with chicken is truly a masterpiece.

Shajiang can not only remove the fishy smell of chicken, but also add a special fresh flavor to the chicken.

Using sand ginger as a dipping sauce for white-cut chicken is very common in western Guangdong, and the method is very simple.

The tea farmer Lao Zheng's method combines the characteristics of Chaoshan in eastern Guangdong and adds another ingredient to the dipping sauce: coriander.

Next, let’s take a look at how to make the ginger dipping sauce.

①Choice of sand ginger. Sand ginger can be peeled or not.

If you choose older ginger, it will be more fragrant, but the ginger skin and meat will be harder and the taste will be worse.

And this dipping sauce is not just a simple dipping sauce. While dipping, pick up a little chopped ginger and eat it with the chicken, which will make it more fragrant when chewed.

Therefore, when we choose sand ginger, we should not choose one that is too old, but choose one that is moderately old and tender.

②Peel the sand ginger Whether the sand ginger should be peeled or not depends on personal taste.

Although the skin of sand ginger also has a fragrance, it contains sediment after all and is difficult to completely wash.

In addition, the ginger peel is relatively hard, which has a slight impact on the taste.

Therefore, Lao Zheng still prefers to peel the ginger.

③Smash and chop the sand ginger. There is actually a shortcut to chop the sand ginger.

Many friends will choose to directly cut the ginger into small pieces, and then chop it into small particles. The aroma of the ginger processed in this way cannot be released better.

When Lao Zheng chops the ginger, he will first cut it into small pieces, then put it on the chopping board, and use a kitchen knife to quickly and vigorously pat the ginger. The ginger will be smashed directly, and then he will chop it into pieces with a kitchen knife.

By doing this, the juice of the ginger will be squeezed out. When it is sauteed with hot oil later, the fragrance of the ginger can be better stimulated.

④Add ingredients: Chop the ginger into pieces, put it into a bowl, and then start preparing the ingredients.

The ingredients are very simple, combined with the taste of Chaoshan in eastern Guangdong. Lao Zheng used a few coriander stalks, chopped them up, and sprinkled them on top of the chopped ginger.

Salt is a must-add ingredient because it is used as a dipping sauce, so a little more salt is required, half a teaspoon is enough.

⑤The amount and temperature of the rolling oil and soy sauce oil determine whether the final dipping sauce is fragrant enough.

More oil than sand ginger is required to sauté the sand ginger until fragrant.

The oil must be hot enough to sauté the ginger.

Heat the boiling oil and pour it directly on the ginger.

After all the hot oil in the pot has been poured into the bowl, quickly pour in the light soy sauce while it is still hot so that the light soy sauce will produce a caramel aroma under the action of the oil temperature.

Finally, just use chopsticks to mix it slightly, and a bowl of plain chicken dipping sauce with ginger is ready.

Light soy sauce is a universal dipping sauce for Cantonese people. For many dishes that require dipping, the simplest way is to pour a plate of light soy sauce.

Ginger dipping sauce Ginger dipping sauce is commonly used in Cantonese cuisine and Hakka cuisine, but modern people do not do it well in many families because of laziness.

When making ginger dip, the turmeric you choose will have a lot of fiber.

If you beat the turmeric directly and chop it directly, the turmeric will be in the shape of granules, and the juice of the ginger has not been squeezed out, so it will be difficult to sauté it with hot oil.

The best way Lao Zheng has ever tried is to peel the turmeric first, then grab a whole piece of ginger with your left hand, and smash the ginger bit by bit with a kitchen knife in your right hand.

This method of patting can completely remove the fiber of turmeric, and pat the ginger meat very finely, forming a ginger paste shape, and the taste is very delicate.

The method after crushing the ginger is to put it in a bowl, add salt, and drizzle with oil, which is the same as the previous method of making ginger dipping sauce.

As for whether to pour light soy sauce, it depends on everyone's taste.