White-cut chicken is a traditional dish in Guangdong, which is the most common, common and delicious way in Cantonese cuisine. It keeps the original flavor of the chicken, because it is cooked with water without seasoning, and it is also called "white-cut chicken" when eaten. Yuan Mei, a Qing Dynasty man, described it as "the taste of too much soup and wine" in Suiyuan Food List. There are more than 1 kinds of chicken practices, but the one that makes people never tire of eating it is white-chopped chicken, which is suitable for both big and small banquets on holidays and is deeply loved by people.

People love boiled chicken for a reason. As a northerner, I really didn't eat boiled chicken before middle school, and I didn't taste it for the first time until I traveled to the south (Hangzhou). After that, I have been obsessed with this taste for more than ten years, and often asked some Cantonese chefs and chefs how to cook boiled chicken. Now the boiled chicken tastes very good.

Many people always ignore or make mistakes in some key steps of cooking white-cut chicken at home. Some of them are cooked directly in the pot or steamed directly in the pot, which I think is inappropriate, and the taste will always be a little worse. Share the practice with everyone, welcome to try it, and come again when it is delicious.

main ingredient: Sanhuang chicken

auxiliary materials: ginger, chives, yellow wine and salt; Peanut oil, soy sauce

Step 1: The choice of ingredients for making white-cut chicken is naturally the most important. First of all, you must ensure that it is a whole fresh chicken, and you can't use frozen frozen frozen chicken. I don't recommend using half of it. Qingyuan's ground chicken and Hainan's Wenchang chicken are all excellent varieties. It is a good choice to use tender hens that have been laying eggs for a long time. Some people like to use old hens for many years, but it is not easy to find them. This time, I use roosters as an example (I didn't buy a suitable ground chicken when I went to the vegetable market late for the New Year) to prepare a proper amount of ginger and chives.

Step 2: Find a big, deep pot that can easily submerge the whole chicken, fill it with clear water, add three spoonfuls of salt, three spoonfuls of yellow wine, ginger slices and chives, and boil it over high fire.

In the process of boiling water, massage the whole chicken to loosen the fat under the chicken skin, and finally reach a crisp and smooth skin. Put the chicken feet into the chicken's stomach to expand the abdominal cavity, which is convenient for later operation.

Step 3: After the water is boiled for 5 minutes, the fragrance of ginger and onion has been fully blended into the water. Turn the fire to let the water bubble, and then start to "hang the water". Holding the chicken head in hand, put the whole chicken body in the pot and swim in the water for about 1 seconds, so as to let the air in the abdominal cavity escape as much as possible, and then lift it up and drain it for 3 seconds. Some exquisite gourmets still do it.

After repeating this for three times, the chicken skin is basically cooked, but the chicken is still raw and the skin has been tightened.

Step 4: Soak until cooked. Turn the fire to the minimum fire. Immerse the whole chicken in water, without covering the lid, and keep the water temperature from boiling. If the water is still boiling, you can add some cold water at intervals. Be careful not to cook or cover the lid for stewing. According to the size of the chicken, soak for 25-35 minutes.

Step 5: Pass the ice water. At this temperature, there is basically no need to add ice in the north, and the water temperature is not much different from the ice water. In the south, ice should be added. Quickly stimulate the chicken with cold and heat, so that the skin will be completely tightened, the taste will be crisp and the chicken will become firm.

soak in ice water for 5-8 minutes. Take the chicken out and chop it into pieces. First remove the drumsticks, then the chicken wings and neck. Finally, cut the chicken in half and cut it into even pieces.

Step 6: Make dipping sauce. The dipping sauce is also made of traditional chopped ginger and chives, poured with a spoonful of hot peanut oil, added with some bright light soy sauce and so on, and stirred evenly.

1. You should choose the whole chicken to make white-cut chicken, so that it will be heated evenly, and the chicken will not get old. It is best to cut the blood clot in the leg bones before it is hard.

2. Don't add messy seasonings, such as sesame oil and gardenia yellow. Add as little seasoning as you want to make the chicken skin yellow, and keep the original flavor.

3. Steamed chicken is also delicious, but it is not the traditional practice of white-cut chicken. The chicken skin is tender and steamed, and gourmets can taste whether it is steamed or white-cut.