The right way to make chicken at home, tender and rice, more delicious than cassoulet If you list a few of the more popular dishes in the Cantonese cuisine, chicken can definitely be counted as one. White chopped chicken, also known as white cut chicken, as a local delicacy, its cooking process not only retains the tenderness of the chicken, white chopped chicken is not only delicious, and the appearance is also very good-looking, and therefore has been much loved.

White chopped chicken is not a dish that appeared in recent years, as early as in the Qing Dynasty period in the folk store, because of its cooking time, to a whole chicken as the ingredients, and does not make any knife processing, cooked, eat with the chopping and so named. Later, with the change of people, the dish was brought to all parts of the country, and we have tasted this folkloric flavor that has been passed down for many years.

The next step is to share with you the correct way of white chopped chicken, no need to envy the taste of the restaurant, at home can make authentic white chopped chicken, tender and rice, and more delicious than cassoulet.

1, choose a three yellow chicken, deal with clean, chicken feet, chicken beak on the yellow skin must be torn off, scallion section, ginger slices;

2, pot with a sufficient amount of water, the pot gallbladder some of the best to be able to not have over the whole chicken as well; the pot to put some star anise, scallion, ginger, big fire until the water boils;

2, pot with enough water, pot gallbladder some best to not have over the whole chicken as well; pot put some star anise, scallion, ginger, large

3, after the water is boiling, the whole chicken immersed in water, the best to let its belly full of water, 10 seconds, fish out, with cold water for 10 seconds, and then immersed in boiling water, and then fish out of the cold water, repeat 3 times can be;

4, after the third time, put the whole chicken into the pot, and then the water will not be used. After the third time, put the whole chicken into the pot, the water must be no more than the whole chicken, change to low heat; water boiling, add a small amount of cold water, and then boil and add, so that the water is at the critical point of boiling, 5 minutes or so, the chicken out of the flip, continue to repeat the above operation, 5 minutes or so turn off the fire, covered with a lid and simmering for about 30 minutes;

5, 30 minutes later, fish out the After 30 minutes of cooking, put the chicken into cold water to soak for about 20 minutes;

6, while this time, mix a bowl of delicious sauce: chopped onion, ginger and garlic with salt, pepper, sesame oil, sugar, etc., according to their own taste to add;

7, remove from the cold water soaked chicken, and the chicken can be used to cook for a long time, and then the chicken can be used to cook. After drying the water, you can "chop" to eat, and put it in the refrigerator for a while, the taste will be better. Conclusion: