It originated in Guangdong province, so boiled chicken is very famous in Guangdong restaurants. Although there are many famous dishes in Cantonese Restaurant, some good friends who travel to Guangdong will still come here to eat. The colors should be yellow, white and red. Yellow is skin, white is meat, and red is chicken spinal cord. Bright colors make people have an appetite at first sight. Moreover, the taste is fat but not greasy, and the meat is tender and original. Ingredients: Qingyuan chicken 3-4 kg seasoning: onion, ginger, Qingyuan chicken washed in the hall.
Boil a pot of cold water and prepare a pot of cold water in advance. First put the chicken in boiling water, after 3-4 seconds, pick it up and put it in cold water. That method is to better lock the chicken juice and make the chicken taste fresher and juicy. After three times, put the chicken in another pot of cold water, add a lot of ginger and a onion knot, soak it in warm fire 15-20min, 15min, then poke the chicken with chopsticks. If it is still bleeding, confirm that it is not ripe, then soak it again, take it out and let it cool, cut it and put it on a plate.
The best practical effect is that the chicken breast is well done and there is blood in the leg bones. Let's teach you how to make sauce. Guangzhou people pay attention to the original flavor of cooking, so they are all very simple and simple condiments, plus the delicate taste of chicken. First, cut ginger and onion roots into fine foams, add salt, chicken powder and white pepper and mix well. After boiling the oil, pour it into the onion ginger foam and stir while pouring it, so that the onion ginger juice is ready.