Let me tell you what I think. After the chicken is cooked in hot water, the whole chicken will become soft and inelastic. If it is cooled down immediately after cooking, the chicken will shrink when it is cold and become firm and chewy, especially the chicken skin.

The shiny, white-cut chicken can be eaten hot or cold. Eat it hot with rice. The chicken soup seeps into the rice. It’s so delicious!

It is more common to eat it cold and tastes better.

The key to boiling chicken is to soak it in slightly boiling water until it is just cooked, using "shrimp eye water".

It is then supercooled with cold boiled water.

You can check whether the chicken is cooked by touching and pinching its legs. When the hamstrings are tight, the chicken legs are firm, and the chicken breast is firm, it is considered cooked.

However, from my own point of view, the so-called "authentic" food across the country is actually mainly to cater to the tastes of local people.

In other words, local people have a long-term and fixed pattern in their eating habits, and their taste buds will not change easily.

White-cut chicken is a Chinese specialty dish. It is oily in color, has crisp skin, smooth meat and fragrant bones. It is light and delicious and maintains its original flavor. It is a favorite delicacy of our Cantonese people.

Blanched chicken needs to be soaked in ice water, using the principle of thermal expansion and contraction, which not only maintains the original flavor and color of the chicken, but also makes the chicken skin crispy and the chicken firmer.

First of all, boiled chicken was originally a Cantonese dish.

Popular in Guangdong and Guangxi, of course it is now popular all over the country and even around the world.

Guangdong's Zhanjiang white-cut chicken is the most famous. The finished dish has smooth skin and smooth meat, is light and delicious, and is supplemented with various dipping sauces. It is deeply loved by food lovers, especially because it is extremely nutritious.

It also helps improve immunity.

Crush the ginger with a grinder, squeeze the water out of the ginger with gauze, and set aside. Wash and chop the chives, add the ginger, add salt, MSG, a little white pepper, and peanut oil, and mix well.

White-cut chicken, also called white-cut chicken, is a southern 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.