White cut chicken in general is required to be whole, this is because in our Chinese culture and tradition, anything can not be divided into half and half must be complete.

Practice 1

Preparation Ingredients

Net fat tender hen 1 (weighing about 0.8 to 1.2 kilograms good)

Scallion 120 grams,

Ginger 40 grams,

120 grams of vegetable oil,

Salt 15 grams.

Coriander: 100 grams

Seasoning practice:

Guangzhou people eat white cut chicken, most of the ginger, green onion seasoning prepared to accompany the meal, eat a relatively light, so that people can easily accept, so it is easy to make people feel as if the white cut chicken is just dipped in the ginger and green onion juice into the food. In fact, in fact, can be dipped in white cut chicken condiments there are many, such as: green onion sauce, sauce, etc., very distinctive, aftertaste. Now introduce a few.

Ginger, garlic and green onion flavor

Raw materials: ginger, garlic, green onion, cilantro, 1 spoon each, 2 spoons of soy sauce, salt, sesame oil in moderation.

Practice:

1, minced ginger, mountain ginger, minced garlic, minced green onion, minced cilantro mix well.

2, pour the hot sesame oil into the minced ginger, minced garlic, minced green onion, minced cilantro, and then mix in soy sauce, salt can be.

Sand ginger and garlic flavor

Raw materials: 1 spoon of minced sand ginger, minced garlic, salt, peanut oil 2 spoons.

Practice: mix the sand ginger, garlic, peanut oil is hot and poured, to be fragrant, and then mixed into the salt can be.

Scallion oil flavor sauce

Raw materials: 30 grams of white onion, 20 ml of sesame oil, water, refined salt, monosodium glutamate a little.

Practice: chopped scallion white, pour hot sesame oil, mix the flavor, add a little water, salt, monosodium glutamate can be adjusted.

Garlic and coriander

Raw materials: 30 grams of minced garlic, coriander (coriander) 5 grams, soy sauce, vinegar, sesame oil, monosodium glutamate (MSG) a little.

Practice: the minced garlic, parsley (coriander), mix well, then add soy sauce, vinegar, sesame oil, monosodium glutamate can be adjusted.

Tips: You can also not put cilantro (coriander), made pure garlic sauce ingredients.

Garlic sauce seasoning

Raw materials: 2 spoons of garlic, soy sauce (or soy sauce), white onion, vinegar, pepper, sugar, sesame oil and ginger juice, monosodium glutamate.

Practice: garlic puree seasoned with dark soy sauce (or soy sauce), white onion, vinegar, pepper, sugar, sesame oil and ginger juice, monosodium glutamate can be.

Tips: the proportion of ingredients used in the sauce, according to each person's taste and preferences, while adjusting the side to add or subtract.

White cut chicken seasoning, local flavors in addition to a few areas with special raw materials, the types can be varied, mainly because of the different seasoning preparation and the formation of a unique taste. The right combination of seasonings, not only has a special aroma, but also can get an unexpected flavor, so that the white cut chicken more popular.

Method of production

1, the chicken in the boiling soup pot immersion cooked (should not be overcooked, generally about 15 minutes can be), removed to cool and cut into pieces (cooled and then cut the chicken will not be scattered), mounted on a plate;

Note: In order to make the skin of the chicken smooth raw chicken should be scalded in hot water, followed by cold water rinse cool. In the process of cooking the chicken several times to control the water in the stomach of the chicken, in order to make the chicken heat evenly. The chicken should be raised to the surface of the water twice, i.e. every 5 minutes, and the water in the chicken cavity should be poured out immediately after raising, and put back into the pot to keep the temperature inside and outside the cavity consistent, so as to make it evenly cooked. Then hooked up with an iron hook, immediately into the cold boiling water submerged, so that it quickly cooled, so that the skin smooth meat, and wash off the yellow coat of fluff. (If there are conditions, it is best to use frozen water, in advance of the cooling of the boiling water in the refrigerator inside the freezer, the lower the temperature the better, as long as it does not freeze on the line)

2, green onions, ginger chopped into minced; respectively, in a small bowl, the bowl within a pinch of salt (ginger and green onions is the same as put together with the seasoning, out of only a taste plate, there is also a ginger and green onions in the addition of a little cilantro can also be, taste better)

3, Fried spoon into the oil, boiling on a high flame, poured on the minced green onions and ginger. Made into two sticky material.

4, cut the chicken and sticky material everything on the table.

Practice two

1. tender chicken slaughter depilatory, remove viscera, wash, standby;

2. ginger peeled pat chopped into mud;

3. scallions to the roots and whiskers, wash, take the white of the scallions cut into julienne;

4. ginger, scallions, salt mix well, divided into two small dishes;

5. medium heat frying pan, the next oil boiled to a slight boil, remove 50 grams, respectively, poured in two small dishes, the remaining 10 grams to be used;

6. the slaughter of clean chicken, put into the pot of boiling water slightly boiling submerged, soaked with an iron hook (clip) will be put out every 5 minutes, pour out the water in the cavity in order to maintain the same temperature of the chicken inside and outside the cavity;

7. about 15 minutes of immersion in the chicken will be cooked, with an iron hook hook, the chicken will be quickly put into the cold water to cool down immersed;

8. and then pour off the chicken, the chicken will be cooked, and then put the chicken into the cold water to cool down;

9.

8. Then pour off the cold water, dry the chicken and coat the skin with the remaining 10 grams of cooked peanut oil;

9. Cut the chicken into small pieces and serve on a plate.