White chopped chicken

Generally used

Depends on the region to choose

The type of chicken,

It is basically a local chicken

The commonly used ones are Sanhuang chicken and Wenchang chicken

Cauliflower chicken and so on!

If the process is correct, in addition to using silky chicken, it can also have an attractive yellow color

!

But not many people can tell the secret!

In fact, it is not complicated.

Note: 1

It is best to choose chickens

Not too big

, preferably within 1.5 kg

2

After washing, remove the claws!

Boil a pot of water,

3

Put the whole chicken into the pot over medium-low heat, the chicken skin will tighten quickly when exposed to boiling water! This is the first important thing. Do not damage the integrity of the chicken skin. After the chicken skin is tightened, remember to turn it over to heat it evenly!

4

After about twenty minutes, put the scalded chicken

into a basin of cold water and let it cool down. Ice cubes are best!

(Remarks, the time of blanching must be controlled carefully. Do not overflow a large amount of yellow chicken fat into boiling water, otherwise no oil will come out)

5

After cooling Dry and apply a small amount of salt on the chicken body and skin

6

Prepare water ingredients, Guangdong

Southern

It is customary to put in just Blanch the cooled chicken in boiling water, add a few peppercorns

star anise

onion and ginger

7

p>Put it into the boiling water again

The sixth point above

The fire should not be too big,

Continue for more than ten or twenty minutes, the fire should be It's very small, don't let too much yellow chicken fat come out

8

Take it out for the second time. This time, basically run it through cold water and take it out of the cold water immediately

8

p>

,,, the heat will come out slowly

9

The key point is here, the second heating

The chicken that has been soaked in cold water, this time Don't cool it thoroughly, take it out after a while, and find a board to place on it

Okay, now let's get to the point. After this process, the way to get some space is to take advantage of the When hot, apply a small amount of sesame oil all over the chicken. Apply it evenly, and then quickly apply a small amount of salt. The purpose of this is to allow the oil in the chicken skin to slowly overflow and make the chicken skin naturally turn yellow. , in fact, it is the color of chicken skin fat. This is the healthiest and most traditional! It is also the most fragrant, because as mentioned earlier, the whole chicken must be controlled well when it is in boiling water, so as not to let the chicken oil overflow. This control of the whole chicken is not difficult, because the skin, meat and bones are not Separate or chop it,,,, but the fat will always overflow when it is heated, so, grasping the two degrees of hot and cold is one of the secrets of the white-cut chicken,,,, experienced chefs will still use it

, save some chicken fat! , used in the second process

to replace sesame oil

. This method of using chicken fat to introduce chicken fat can be described as authentic!

The other thing is the knowledge of choosing chicken. Three-yellow chicken is tender and fat with thick skin and is the easiest to produce oil. Local chicken needs to be cooked patiently and the process may be more complicated. White-cut chicken is a must

Bone

With blood inside and yellow skin, it is authentic!

It is difficult to describe a dish in words.

These are the key points. Especially if you make it at home, the timing of applying salt and even cooling in the refrigerator are all useful. , the key is the second natural cooling, which is especially important!

Hope this helps