Boiled chicken originated in Guangdong and is common in southern cuisines, especially in Cantonese cuisine. Beautiful appearance, yellow skin and white meat, fat and tender and delicious, extremely delicious, very delicious. The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. When eating, it is served with mustard sauce or special soy sauce, which keeps the chicken delicious, original and unique in flavor.
With the popularity of boiled chicken, boiled chicken in Pudong, Shanghai has also made its own Shanghai characteristics. The biggest difference between Cantonese-style white-cut chicken and Cantonese-style white-cut chicken is that Cantonese-style white-cut chicken should be cooked with slow fire for about 20 minutes, and then cooled with ice water.
The practice in Shanghai is to boil a large pot of water, then turn off the fire, put the chicken in the pot for 25 minutes, and then put the chicken in ice water. As for the pre-deodorization and post-seasoning, they are almost the same.
And the most authentic Shanghai Pudong boiled chicken must be Pudong chicken, a specialty of Shanghai. Pudong chicken, commonly known as Huang, is produced in Shanghai. Because its adult cock can grow to more than 9 pounds, it is known as "nine pounds yellow" and is also the only native chicken variety in Shanghai. When cooking boiled chicken, the rooster is usually chosen to avoid the chicken being too "firewood".
Pudong Chicken is native to Shanghai Nanhui, Fengxian, Chuansha and other coastal counties. The chickens raised in Mudeng, Peng Zhen, Academy, Vientiane and Laogang in Nanhui County are the best.
There are wide beaches in the coastal areas of Pudong. Although it is in the south of the lower reaches of the Yangtze River, it mainly produces corn, soybeans and other miscellaneous grains. In addition, there are abundant animal protein feeds such as fish, shrimp and clams. Farmers live in scattered places and are used to stocking poultry, which promotes the development of a family sideline mainly focusing on raising chickens. Adopt the method of natural incubation and reproduction.
After so many years of selection, Pudong chicken has formed a large and high-quality variety, which also contributes to the characteristics of tender and delicious meat, rich flavor and rich nutrition of Pudong chicken and becomes the best choice for making special white-cut chicken.
National Chicken is the general name of China Sanhuang Chicken, High-quality Chicken and Yellow Feather Broiler, including local broiler breeds unique to China and supporting strains with China characteristics, and it is the precious wealth of the Chinese nation. In order to carry forward Chinese culture and preserve China's unique breeding intellectual property rights and national chicken culture, the National Chicken Culture Promotion Alliance was established! The alliance is committed to promoting the national chicken culture by integrating resources such as industry enterprises, expert universities, channel enterprises, catering enterprises and media.