The general process of the exercise is as follows:
Step 1: Slaughter the chicken, gut it, wash it and drain it.
Step 2: Add water to the pot. The water must be soaked above the height of the chicken. Add onion, ginger slices and a little rice wine to remove the fishy smell.
Step 3: When the water temperature is about 90 degrees, grab the chicken head and immerse it in hot water, lift it off the water for 2 seconds, control the moisture, put it in again, and repeat for 3 times. Then, completely immerse the chicken in water, cook it with slow fire for 15 minutes, and turn off the fire and soak it for 15 minutes. In the process, turn the chicken over and let it be heated evenly. Insert chopsticks into the chicken leg and cook until there is no blood, or observe whether there are blisters between the chicken feet and the chicken leg, and it will be cooked soon.
Step 4: Pick up the chicken, let it cool and chop it.
Step 5: Use peanut oil and garlic to make sauce, or use ginger to heat peanut oil to make ginger juice, and then dip chicken pieces in sauce, which is the famous white-cut chicken in Guangdong, with crispy skin and smooth meat.
Chicken is a common meat on the table. Different chickens have their own unique flavor, and one drumstick is enough for you to eat. White-cut chicken, also known as white-cut chicken, is common in southern cuisines, especially Cantonese cuisine. Beautiful appearance, yellow skin and white meat, fat and tender and delicious, extremely delicious, very delicious. Its practice is simple, but it actually pays great attention to the production process. In the process of cooking, it is very important to grasp the temperature. Live less and be older. Real boiled chicken, the meat color is white with butter. Chicken tastes delicious, original and unique. Take a concrete look at its practice:
It is best to use Chai Chicken, that is, domestic chicken, which is rare in the market. Just buy the so-called Chai chicken, cut it in half, clean it, add water to the pot to boil, blanch it a little, take it out and drain it, and put a little salt and yellow wine on the surface of the chicken. Clean the pot, add the onion, add the ginger slices, and then lay the chicken flat in the pot. Heat on medium fire for about 2 minutes, and when you see smoke coming out, turn to low heat, cover the lid, put some ice cubes on the lid, and simmer for about 25 minutes. Open the lid and poke the chicken leg with chopsticks until no blood comes out. After turning off the fire, take out the chicken and soak it in ice water for 10 minute; Take out the chicken, dry it and cut it into pieces. Chop onion and ginger, add proper amount of salt, soy sauce and sugar, mix well, pour the remaining juice into the pot, mix well, and dip it in the sauce when eating.