White cut chicken production method:

1, selection: the choice has not laid eggs tender chicken, 2-3 pounds or so. Many fast food restaurants do white cut chicken generally choose Qingyuan chicken or Wenchang chicken, Wenchang chicken skin crispy thin, bone soft fine, tender meat, fragrant and not greasy. Guangxi's Guixiang chicken is also good, tender meat, eating and chewy.

2, live chicken slaughtered and washed, head and butt can not, neck, claws and guts can add some bones with soup.

3, marinated to fishy: in addition to domesticated chicken, now the market is difficult to buy real chicken, want to white cut chicken to do out of the flavor is more fresh and correct, cook before you have to marinate. With a few slices of ginger, add wine, and chicken mix well, marinate in the refrigerator for half an hour. Remove to clean again, so that the chicken handled without the fishy flavor, but also fresh.

4, cook chicken: prepare a large pot, add the amount of water that can cover the whole chicken, add green onions and ginger, nothing else. Boil water to boiling and rolling, the next chicken, first lifting the head of the chicken under the pot to dip a few seconds before lifting, repeated three times, so that the body of the chicken heat evenly, the chicken skin is not easy to break. After scalding, put the chicken under the pot with a small fire to cook, not too long, long chicken was cooked old, not tender.

5, cook off the fire, cover the lid, smothered for 20 minutes, cook the most critical step in the smooth white cut chicken. If you have enough time, you can also smother a little longer. Chicken out, immediately into the ice water, chicken skin quickly cooled, it will become skin elastic meat slippery.

6, after the cold water after open chicken, wipe dry. Take a stack of peanut oil, coated chicken all over the body, so that the chicken looks radiant, golden and translucent, the appearance is very nice. A complete process of making white cut chicken is complete.

White cut chicken is cooked is the headliner, eating chicken needs seasoning this is the key, next make white cut chicken sauce.

Preparation materials: ginger, sand ginger, green onions, garlic, oyster sauce, soy sauce, peanut oil.

Sauce practice: three parts ginger, seven parts scallion, garlic cut into garlic paste. Pour peanut oil in a pot to boil, add onion ginger garlic paste, pour soy sauce, oyster sauce, appropriate amount of salt, stir well. Standard ginger-scallion dish, eat can perfectly highlight the original flavor of white cut chicken.

White cut chicken production process tips:

1, cooking chicken, the fire can not be too large, the water can not always boil, so easy to cook the chicken skin.

2, over the cold water soaking time can not soak too long, about 60 seconds on the line. Pay attention to every little detail, in order to make the skin smooth, juicy meat tender authentic white cut chicken.