White-cut chicken is the most common kind of chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients and original flavor. It is better made in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".

Food ingredients

A clean and tender hen (preferably weighing about .8-1.2kg), 12g of onion, 4g of ginger, 12g of vegetable oil, a little pepper, 15g of salt and 8g of monosodium glutamate.

Food practice

1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cut it into pieces (keep the shape of the original chicken), and put it on the head wings;

2, onion, ginger cut into filaments;

3. Pour oil into the frying spoon, bring it to a boil over high fire, sprinkle shredded ginger on the chicken, then pour it with hot oil, and then add shredded onion;

4. Put 2g of soup in a frying spoon, boil it on slow fire, add pepper, salt, monosodium glutamate, etc. to make juice, and pour it over the chicken.

Food features

The color is white with oily yellow, and it has the smell of scallion oil. The scallion segments are decorated with flowers, and mustard sauce and soy sauce are brought when eating, which makes the food unique.

Actually, there is a trick: after the chicken is coOKed, take out the pot immediately and soak it in a large basin of ice water, and it will be ok to ensure that the meat is smooth and tender.