Authentic white chopped chicken practice:

1, kill a live chicken, wash. Remove the head, drain and control the blood water.

2, the pot of water just submerged chicken, cut ginger slices and put the pot and water to boil.

3, chicken legs stuffed, 20 grams of salt into the chicken stomach, chicken wings also folded, put the chicken into the pot of boiling water, chicken neck exposed, otherwise there will be blood out of the fire boil.

4, the chicken butt side up, and then boil, turn to micro-fire, micro-fire bubble in the pot cooked for about 15 minutes.

5, rinse inside and out with cold water, cool and cut into disks.

6, mix the spices, pour on the chicken, can be.

White cut chicken, also known as white chopped chicken, is one of the most common chicken dishes in Cantonese cuisine, belonging to the category of dipped chicken. It is characterized by easy production, just cooked and not rotten, without ingredients and keep the original flavor. White cut chicken has smooth skin and meat, is light and delicious, and is famous in Guangdong, Hong Kong and Macao, Qingping chicken is also a kind of white cut chicken.

White cut chicken began in the Qing Dynasty folk hotels, because the chicken cooked without seasoning white boiled and eaten with chopping, so it is also known as "white chopped chicken". And because of its ingredients, Yangshan County, Qingyuan City, Guangdong Province, produced three yellow chicken (feet yellow, skin yellow, mouth yellow), so it is also known as three yellow oil chicken.

Later, Guangdong restaurants and delicatessens are operating "white chicken", not only with fine materials, but also with boiled "shrimp soy sauce" with chicken on the table for dipping. This dish has a golden color, crispy skin and tender meat, and the taste is exceptionally delicious, and you will never get tired of eating it.