White-cut chicken is a traditional dish in Guangdong, which is the most common, common and delicious way in Guangdong cuisine. It keeps the original flavor of chicken, because it is cooked with water without adding seasoning when cooking, and it is also called "white-cut chicken" when eating. 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 100 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 to eat boiled chicken for a reason. As a northerner, I really haven't eaten 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 I often ask 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. I think they are all 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.

Ingredients: Sanhuang Chicken

Accessories: ginger, chives, yellow wine, salt; Peanut oil, soy sauce

The first step: 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. You can't use frozen frozen frozen chicken, and 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 large and 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 integrated into the water. Turn the fire to let the water bubble, and then start to "hang the water". Hold the chicken head in hand, put the whole chicken body in the pot and swim in the water for about 10 second. Try to let the air in the abdominal cavity escape as much as possible, and then lift it to drain for 30 seconds.

Repeatedly 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, and turn the fire to 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, and soak for 25-35 minutes according to the size of the chicken.

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

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, which is also made of traditional ginger, chopped chives, poured with a spoonful of hot peanut oil, added with some bright soy sauce and so on, and stirred evenly.

1, to make white-cut chicken, you should choose the whole one, so that the heat will be uniform, the chicken will not get old, and it is best to cut the blood clot in the leg bones.

2, don't add messy seasonings, sesame oil, gardenia and the like, and deliberately add as little seasoning as possible 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 the gourmets can taste whether it is steamed or white-cut.