1. First cut off the chicken neck, then cut the chicken neck evenly, and take half of the chicken neck at the bottom of the plate. The second knife is to cut the chicken from the outside of the chicken's ass and cut it in half, half of which is used to cut and set the plate, and the other half is reserved for another plate.
2. The third knife is to cut off the chicken wings from the root of the chicken wings. The fourth knife is a horizontal knife batch cutting, which cuts the chicken leg from the thigh root joint of the chicken leg.
3. The fifth knife can't be regarded as a knife. Instead, it puts the remaining skin of half a chicken on the case, then presses the back of the knife with the left button, evenly cuts the chicken into small pieces horizontally, and then scoops up the chicken with a knife and puts it in the middle of the plate.
The sixth knife is to take the chicken leg just cut, split the big leg vertically with a knife, and then decisively chop it into even small pieces. Pieces, and scooped up according to the original shape and placed on the chicken.
5. The seventh knife is to deal with chicken wings. First, cut off the wing root and the middle wing, and then cut the wing tip, the middle wing and the wing root into uniform pieces and put them on the plate. The eighth knife is to treat the head of the chicken, cut the head of the chicken in half with one knife, and then take half of the head of the chicken and put it next to the neck of the chicken.
White-cut chicken, also called white-cut chicken, is one of the eight major dishes in China, one of the Cantonese chicken dishes, which started in private hotels in the Qing Dynasty. White-cut chicken usually uses fine-boned peasant chicken, ginger, minced garlic, onion and other ingredients, which are boiled and soaked in slow fire, dried and cut into pieces.
After cooking, the color is white with oily yellow, the skin is refreshing, the meat is smooth and the bones are fragrant, and it is light and delicious. White-cut chicken is a dish in Lingnan area, with Sanhuang chicken as the main ingredient, which is distributed in Guangdong, Guangxi and Hainan.