In China, chicken has been used to make food for thousands of years, and different regions have their own unique cooking methods for chicken, just as described in the food documentary "Flavor World", "Chicken cooking methods can be complicated and simplified, and the way of eating chicken can be slow and urgent, changeable, and can be eaten by the north and the south." The so-called "no chicken, no dinner" means that chicken is an important ingredient, and it is indispensable for daily cooking or dinner. Our country is vast in territory and abundant in resources. Different eating habits in different regions breed different cooking methods of chicken. Let's take a look today. Different regions use chicken to make different cooking methods.

1. White-cut chicken White-cut chicken is a special cooking method in Lingnan area. White-cut chicken is made of ground chicken with thin skin, soft bones and well-developed muscles. With garlic sauce, the taste is clear but not light, the skin is crisp and tender, and the chicken is firm and elastic. With the simplest cooking method, it can stimulate the original taste of the chicken.

When many people eat white-cut chicken, they think it is not cooked when they see blood in its bones, but this is precisely the characteristic of white-cut chicken. Authentic white-cut chicken is cooked by hot water. The so-called "chicken bones are a little red" means that the cross section of the white-cut chicken has red blood but will not flow down. At this time, the chicken is completely cooked, and the meat is tender and chewy. ?

Second, Steamed Chicken Steamed Chicken is a special cooking method in Yunnan. It is not only careful in selecting materials, but also very elegant in practice. First, clean chicken pieces are spread on the bottom of the pot, and then ingredients such as Tricholoma matsutake, Lycium barbarum, ginger slices and Chinese herbal medicines are added for seasoning. No drop of water is added in the whole process, all the chicken is steamed with the steam in the pot, and finally yellow wine is infiltrated into the chicken along the pot cover. The steamed chicken thus made retains the original flavor and nutrition of the chicken, and the addition of Chinese herbal medicines.

Steamed chicken is different from the chicken stewed at home at ordinary times. The soup of steamed chicken has no surface layer of oil. It is not greasy to take a spoonful of soup into your mouth. The chicken becomes crisp and rotten under the action of steam, and it will melt in your mouth at a bite. ?

Third, spicy chicken Spicy chicken is a special cooking method in Sichuan. Cut the chicken into small pieces, add a lot of peppers after frying in the pot. Most of the spicy chickens have more peppers than chicken. Under the hot seasoning of peppers, the chicken also becomes cool and spicy. It is so spicy that people spit their tongues, but the spicy chicken is delicious and can't stop eating it.