However, there are many ways to boil chicken in water. Some places like to steam over water, and some places like to cook in a big pot. My family likes steaming as well as cooking. Today, I will share with you the authentic Guangdong boiled chicken, which is crispy, smooth and delicious. Friends who like chicken can try it.
Ingredients: farm chicken 1 chicken, one onion, two basins of ice water, appropriate amount of ice cubes, soy sauce, earth-pressed peanut oil, chopped green onion, etc.
The specific steps are as follows:
Step 1: Prepare a farm chicken. This one I prepared weighs 4 Jin, which is too big to make white-cut chicken. Generally, a large capon weighing 6 or 7 kg is used. Today, there is only one chicken. After the chicken is treated, drain the water. Prepare a pot big enough and deep enough, add a little more water to ensure that it does not exceed the water of the whole chicken, add an onion knot, cover the pot and adjust the heat to boil.
Step 2: Prepare two pots of ice water and some ice cubes in advance. When the water in the pot is about to boil, take out a basin of ice water from the refrigerator and add some ice cubes for use.
Step 3: Just boil the water in the pot, turn to medium heat, grab the chicken feet with your hands, put the chicken in the pot for 5 seconds, then lift it 15 seconds, then put it in the pot for 5 seconds, then lift it 15 seconds, and so on for 3 times.
Step 4: After scalding for three times, we put the chicken in the prepared ice water tray and let it take a cold bath in ice water. In this step, in order to tighten the skin and make it more brittle, when giving the chicken a cold bath, turn it over several times to let the chicken soak all over.
Step 5: soak the chicken in ice water for about two minutes, pick it up, put it in the pot, put it back in the pot, cover it, and stew it for 7 minutes on medium heat. Turn off the fire after 7 minutes, but don't open the lid. Keep the chicken in the pot for 30 minutes.
Step 6: At this time, let's make a dip, prepare three clean onions, chop them up and put them in a bowl, then add soy sauce, add some earth-squeezed peanut oil and stir them a little for later use. You can mix the dipping sauce at will. Some people like to use ginger juice. We like to use this raw onion with soy sauce and oil, especially freshly squeezed peanut oil, which is the most fragrant. It's perfect with boiled chicken.
Step 7: The chicken has been soaked in hot water for a long time. Open the lid to see if the chicken is cooked. Insert chopsticks into the chicken leg and then pull it out. If there is no blood, it means it is cooked. Then take it out and take a cold bath in the second basin of ice water. The purpose of this step is to make the chicken more crisp and firm. By the way, this second basin of ice water must be boiled in cold white water to remove the ice. The first basin of ice water is free.
Step 8: The second cold water bath takes a little longer, so you can soak it with more ice cubes. When the chicken is completely cold, lift it up and drain it, and then cut it into pieces to eat. This chicken cutting also requires skill. Knife skills are necessary if you want to set the table. If you eat at home, make yourself at home and cut into small pieces. Don't be so hard on yourself, hehe.
This Cantonese authentic white-cut chicken is ready. Friends you like try it. Crispy and smooth, original flavor, with our raw onions, fragrant and delicious. It is really the kind that the more you eat, the more you want to eat, and you can't get tired of eating.