White-cut chicken is the most common kind of chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is also called "Qingping Chicken" because it is easy to make, just cooked, not rotten, without ingredients and keeps its original flavor. In Zhanjiang, almost every family will eat chicken during the New Year, especially raising chickens at home. It is almost a chicken a day during the New Year, so it is very representative to go home and see this dish.

Many places in Guangdong have the habit of eating boiled chicken, but how to make authentic boiled chicken? To cook white-cut chicken, select chicken once, cook chicken twice and taste three times. The selected chicken should be local fine-boned farm chicken as far as possible. Boiled chicken requires slow cooking and soaking until it is cooked to 89%. Now let's learn the authentic white-cut chicken together.

authentic Guangdong boiled chicken

raw materials:

main ingredients: Sanhuang chicken

auxiliary materials: ginger, onion, cooking wine

seasoning: sesame oil, chicken essence, salt and pepper

1. Wash Sanhuang chicken and dig out its internal organs. Then put the onion and ginger into the chicken's stomach. Put it on a plate, pour a little cooking wine on the chicken, then cover it with appropriate amount of ginger slices and onion, put it in a steamer and steam it over medium heat. After boiling, steam for about three or four minutes, turn the chicken over, cover it and steam for two or three minutes, then turn off the fire and don't lift the cover, so stew for five minutes.

2. Dipping: Cut the green onion, shallot and ginger into pieces, add salt, a little white pepper and chicken powder, pour in sesame oil, stir well, and let it stand for two or three minutes to make the onion juice and ginger juice come out. I like to put some white vinegar, which varies from person to person.

3. Cut the chicken into pieces, put it on a plate and dip it in the sauce.