It is very simple to make this plain-cut chicken, but the simpler the dish, the harder it is to make it delicious. To make this dish, you must first choose the ingredients. It is best to use chicken that has never laid eggs. For tender chickens, live chickens within 2 pounds are better. In our family, we usually choose Qingyuan chicken or Wenchang chicken. Wenchang chicken has crispy and thin skin. Boil a pot of water (add ginger slices and green onions to the water), and then lift the chicken with your hands. Head, put the chicken into the water and soak it for about three seconds and then lift it up, repeat several times. Finally, put the whole chicken into the pot, and the water in the pot should be able to cover the back of the chicken. Then soak over low heat for 13 to 15 minutes and then scoop it out.

One of the indispensable delicacies on the table for Cantonese people during the New Year and holidays: white-cut chicken! The cooking methods of white-cut chicken in various local cities and counties in Guangdong Province are similar, and there may be slight differences in the dipping sauces. For example: in the Pearl River Delta area, minced ginger and minced green onion are often used as dipping sauces, and in Zhanjiang area, sand ginger, etc. are often used. 1 fat and tender hen (free-range chicken) (selection of ingredients is very important. It is better to choose a tender hen that has just started laying eggs. Chickens that are too small or too old will affect the taste). In terms of chicken selection, everyone feels that their own The local ones are the best, and there are many that use roosters, but generally there are no ones that use old chickens.

I wouldn’t want to eat the chickens that are grown rapidly using advanced technological means and are ready to be given to me. Choose free-range chickens raised in rural areas, preferably Qingyuan chickens, Zijin Sanhuang chickens, etc. The individual gross weight is just over three kilograms. If there are large capons from local rural areas in Huizhou, those weighing seven to eight pounds are also good. Put the chicken into the water, cover the pot and bring to a boil, then remove from the pot and place the whole chicken on a plate. Chicken soup is used to cook white rice. It is best to add chicken blood. It is especially delicious when it is cooked. Freshness is unique to Cantonese cuisine and is rarely found in other cuisines. The most delicious flavor of Cantonese cuisine is boiled chicken soup.

When making plain-cut chicken, the selection of chicken materials is very important. Naturally, the focus on white-cut dishes is to bring out the essence of the ingredients as much as possible. I would choose three yellow chickens that are about 180 days old. Chickens of this age have enough chicken flavor but are not too old. Therefore, it is also called three-butter chicken. Later, all restaurants and delicatessens in Guangdong sold "white chicken", which not only used fine ingredients, but also cooked "shrimp soy sauce" and served it together with the chicken for dipping. This dish is golden in color, with crispy skin and tender meat. It tastes so delicious that you won’t get tired of eating it for a long time.