White-cut chicken, also known as white-cut chicken, is a national specialty dish in China. It originated in Guangdong and widely exists in southern cuisines, with Guangdong's white-cut chicken being the most famous. Beautiful appearance, yellow skin and white meat, fat and tender and delicious, extremely delicious, very delicious.

The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. When eating, it is served with mustard sauce or special soy sauce, which keeps the chicken delicious, original and unique in flavor.

Let's share the practice in detail, and friends who like it will learn quickly.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

1. Half a yellow chicken, carefully cleaned, chopped green onion, and ginger slices for later use.

2. Boil water in the pot and prepare another pot of cold water for use. After the water is boiled, soak Sanhuang chicken in boiling water for 5 seconds, then take it out and cool it in cold water for 5 seconds. Repeat this operation 3 times. The purpose of sample preparation is to make the chicken skin crispy.

3. Add onion and ginger into the pot and continue to boil water. If the water is not enough, add a little more water. After the water is boiled, add a little cold water immediately, keep the water temperature at about 95 degrees, add Sanhuang chicken and cook for 10 minute. In this process, water can't be boiled. After the water boils, add cold water to boil.

4./kloc-After 0/0 minutes, cover and simmer for 30 minutes. After 30 minutes, we fished out the Sanhuang chicken, soaked it in cold water, and cooled it for 20 minutes to tighten the chicken skin.

5. In the cooling time, we prepare a dip, a piece of ginger, pat it flat, cut it into fine foam, scallion, and cut it into fine foam, and put it together for later use.

After 6.20 minutes, take out the Sanhuang chicken, dry the water, and then brush the sesame oil on the chicken skin, so that the dishes are brighter and the taste is firmer. After brushing oil, let it cool for 30 minutes, then change the knife and set the plate.

7. Sprinkle salt, sugar, chicken essence and pepper into the ginger and onion foam, add vegetable oil to the pot, and then add a little sesame oil. After the oil is heated, pour the hot oil into the pot.

Technical summary:

When boiling chicken, the most important thing is the water temperature. The temperature should be controlled at about 95 degrees, so as not to boil. When the water boils, the chicken skin will be easy to cook.