As a Cantonese who loves to eat chicken, it can be said that he has eaten chicken to a new height. What to eat, such as braising in soy sauce and stewing, is already a pediatrician.

There is a dish in Cantonese cuisine called boiled chicken, which can also be called boiled chicken. This is a fancy way for Cantonese people to eat chicken, and it is a hard-core way to eat chicken.

We northerners eat chicken, whether it's stewed mushrooms in the northeast, spicy chicken in Shandong, red-cooked chicken and so on. And we all pay attention to whether it is cooked or rotten.

But the white-cut chicken in the south is another story. After the incision, there was blood in its bones, and it was felt that there was blood flowing out.

This situation puzzled many people, and it felt like eating an undercooked chicken. That's what Lao Yu thought when he first ate boiled chicken. I'm even worried if I eat like this, will my stomach be bad?

Although the white-cut chicken looks unfamiliar with blood in its bones, it won't have diarrhea after eating it. Blood in bones is the characteristic of white-cut chicken!

In this regard, we will start with the production of boiled chicken. ...

Actually, boiled chicken is not boiled, but soaked. "Three lifts and three soaks" is a classic cooking method of white-cut chicken.

Soaking: Boil the water in the cauldron, put the chicken in the cauldron with the head of the chicken in hand and soak it completely.

Mention: After about 20 seconds, take out the chicken and control the water in your stomach.

Two dips and two extractions: Repeat the action of one dip and one extraction.

Three soaking and three soaking: put the whole chicken, including the head of the chicken, into the pot. And cover the pot and stew for about seven or eight minutes, then take it out.

At this point, the chicken and chicken bones are ripe enough to eat. In order to ensure the freshness and firmness of the chicken skin, we have to put the white-cut chicken into ice water immediately after three soaks and three extractions, and let it cool completely.

After this series of operations, only the bone marrow in the bones of white-cut chicken was not cooked by hot water. So, after cutting the chicken, we saw oozing blood. In a jargon, chicken bones turn red when cut.

Yes, this is the boiled chicken! White-cut chicken without this "first-line red" is not delicious. It's not called boiled chicken, it should be called stewed chicken!

Grasping the heat in the cooking process has created the special taste of white-cut chicken: the chicken is fresh and tender, the meat is cooked but not rotten, the chicken skin is smooth but not rotten, and it is original, delicious and not greasy.

However, to create the unique taste of white-cut chicken, it is not enough except the heat. We also need to trace back to the grasp of raw materials, that is, chicken itself.

To make boiled chicken, you must use healthy live chicken, preferably high-quality Sanhuang chicken. However, Huang Mei Chicken in Haining, Meiling Chicken, Qingping Chicken in Lianjiang, or Sanhuang Bearded Chicken in Dongjiang, etc. , are the most suitable breeds of Sanhuang chicken.

These chickens have a lot of thick chicken and tender meat. At the same time, the chicken tastes delicious. It can best reflect the delicious taste of white-cut chicken.

The taste of white-cut chicken is very weak, so it must be dipped in it to be fresh and delicious. Therefore, when eating white-cut chicken, it is necessary to match the appropriate dip.

The dipping sauce for boiled chicken can be roughly divided into the following categories:

1, onion ginger sauce.

Cut the onion into chopped green onion and ginger into shredded ginger, or mash the onion and ginger with garlic, add them to taste delicious, and pour hot oil. This is onion ginger sauce!

Onion and ginger sauce is a popular sauce for foreigners outside Guangdong to eat white-cut chicken, which is easier to accept.

2, ginger juice.

If you want to say authentic, it must be the first promotion of Jiang Sha sauce. Crush ginger with a cooking machine and fry it in a pan. Then stir-fry slowly with cooking oil, add delicious essence and mix well.

Because Alpinia officinarum has a very unique aromatic taste and a strong smell. Therefore, for foreigners outside Guangdong, many people can't accept this taste.

However, we have to admit that Jiang Sha sauce does have the function of promoting fragrance and removing greasy and fishy smell. Therefore, it is undoubtedly the most suitable for eating boiled chicken.

3. Pepper and garlic sauce.

Millet spicy and garlic are mixed together and chopped, and garlic spicy sauce is also a beautiful dipping sauce for white-cut chicken. Especially in summer, full of sweet, sour and spicy taste is undoubtedly the most appetizing.

Lao Yu likes to mix boiled chicken, boiled vegetables, rice, chopped peppers and garlic in hot sauce, which is even more delicious. This way of eating is also very representative in Cantonese-style roasted meat rice, and its acceptance is also very wide.

In fact, there are more than three kinds of dipping materials for white-cut chicken. Every region, even everyone, will make appropriate adjustments according to their own tastes and preferences. But no matter how you tune it, what remains unchanged is the good taste of boiled chicken.

The blood in the bones of white-cut chicken is still the soul of white-cut chicken. "Cut chicken bone red" is the witness that white-cut chicken pursues heat and taste.