The origin of the dish name

Once upon a time, there was a scholar who studied hard at the cold window in his early years and found a part-time job as an official. In the end, he abandoned his official position to farm because he couldn't stand the darkness of officialdom. He is charitable, generous and cultured, so he has won the support of the villagers. Farmers live in poverty, over half a year old and childless. The Mid-Autumn Festival has come again this year. He discussed it with his wife and decided to kill a hen. First, they pray that their son will be born soon. Second, they have a rare tooth.

My wife just peeled and washed the hen and took it into the kitchen. Suddenly, someone was crying outside the window. It turns out that children like to play with lanterns and make fires. Autumn is crisp, and the wealth of some villagers is about to turn to ashes. Without saying anything, the farmer grabbed a bucket and rushed out, and his wife followed to put out the fire.

With the concerted efforts of villagers Qi Xin, the fire was quickly controlled and finally put out. When the farmer came home, the fire in the stove had gone out and the water in the pot was still a little warm. It turned out that his wife left in a hurry, only adding firewood to the stove, forgetting to put seasoning and cover the pot. And the chicken in the pot is cooked in hot water!

So, eat white ribs. The practice of white-cut chicken is to open the lid when the water is boiling, and pour in the chicken until it is just cooked, without seasoning. For hundreds of years, the old cooked chicken has brought forth the new and lasted for a long time. The so-called "no chicken, no feast" in Guangdong mainly refers to boiled chicken.

Extended data:

Boiled chicken is also called "boiled chicken". In Qing Dynasty, Yuan Mei called it white-cut chicken in Suiyuan menu. He said: "Chicken is the best, and all the dishes depend on it, so it is the first feather family, and other birds attach it to it as a feather family list." There are dozens of kinds of chicken dishes on the list, which are used for steaming, roasting, stewing, marinating and rotting. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine".

Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.

Exercise 1:

1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;

Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly.

Then hook it with an iron hook, immediately immerse it in cold boiled water, and cool it quickly, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )

2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).

3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.

All the cut chicken and sticky materials are served.

Exercise 2:

1. Young chickens are slaughtered, cut open and washed for later use;

2, ginger peeled and smashed into mud;

3. Root the onion, wash it, take the onion and cut it into silk;

4. Mix ginger, onion and salt well and divide them into two small plates;

5. Heat the wok with medium fire, add oil until it is slightly boiling, take out 50g, and pour into two small plates respectively, leaving 10g for later use;

6. Immerse the slaughtered chicken in a slightly boiling pot, lift the chicken with an iron hook (clip) every 5 minutes during the soaking process, and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent;

7. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling;

8. Then pour in cold boiled water, dry the chicken skin, and coat the remaining 10g cooked peanut oil on the chicken skin;

9. Cut the whole chicken into small pieces and put it on a plate.

Baidu Encyclopedia-Baiqie Chicken