Question 1: How to make authentic Guangdong white-cut chicken. Ingredients: One free-range chicken. Young roosters are preferred, and old hens are not used.

Ingredients: wine (yellow rice wine, cooking wine, Cantonese rice wine is acceptable), ginger, green onions, garlic, oil, salt.

Process:

1: Boil water in a large pot and add 2 to 3 ginger slices;

2: After the water boils, put the washed chicken in In, add a spoonful of wine. Note that the water must cover the entire chicken.

3: After the water boils again, turn down the heat until the water only boils slightly and simmer for 10 minutes;

4: Turn the chicken over and put it in the cavity Pour the water back into the cauldron. Stuff for another 10 minutes;

5: Turn off the heat. Continue to seal the lid for 10 to 15 minutes.

6: When it is boring, complete the following steps simultaneously: hide minced ginger, minced onion, and minced garlic. Put 3 pieces into a small bowl and add appropriate amount of salt. Heat the oil, pour 3 pieces of it into the sauce to get the dipping sauce.

7: Prepare another large pot and fill it with cold water (ice is best). Quickly move the chicken from the hot simmering pot to the cold water pot. Keep cool for about 15 minutes. During this period, keep adding cold water. Tap water can be used directly. Do not hit the chicken body directly with water.

8: Go to the chopping board and chop!

9: Plate and eat with dipping sauces

Ingredients improved: Yangzi chicken (cheap, about $7)

Accessories improved: green onions changed to onions, Beer, Sichuan spicy seasoning bag

The process is the same as above, but omit the oil dipping sauce and use Sichuan spicy seasoning to mix with green onions or onions.

Question 2: How to make the seasoning of Cantonese boiled chicken? There are two kinds:

One is ginger and green onion, which is minced ginger and green onion. Then pour an appropriate amount of boiling cooked oil, add salt, and if you want it to be more fragrant, add some chicken essence.

The other is the sauce, which is to put a small amount of minced ginger, green onions, and some coriander. Even better, then top it with an appropriate amount of roasted peanuts and add light soy sauce (must be light soy sauce, Lee Kum Kee brand is recommended)

Question 3: How to make white-cut chicken so that it tastes good to Cantonese people There is a saying that a feast is complete without chicken, so a delicious chicken dish is indispensable on the dining table. Among them, plain-cut chicken is the first choice because it is easier to make and you can enjoy the original flavor of chicken. Cantonese people like the original flavor. Making plain-cut chicken requires relatively high requirements for chickens. A good free-range chicken can produce delicious dishes. People in western Guangdong like to use capons to make white-cut chicken because its gravy is firm, it has been raised for a long time, and it has a chicken flavor. People in the Pearl River Delta like to use tender hens to make it because the meat is tender and fragrant. In fact, both approaches are quite good and each has its own characteristics. Generally, I like to use about two pounds of free-range chicken from the orchard to make it. Firstly, because there are fewer people at home, and because the free-range chicken raised in the orchard tastes better and has a more delicate texture. For a family of three, one chicken is just enough. Ingredients details:

1 young hen

Appropriate amount of ginger

Appropriate amount of light soy sauce

Appropriate amount of peanut oil

Appropriate amount of garlic

Production steps:

1. Slaughter and wash a free-range tender hen.

2. Add water to the pot, put the whole chicken into the pot, bring it to a boil, lift the chicken up, let the water in the belly of the chicken flow out, put it in the pot, and immerse it on low heat for 20 minutes.

3. Take out the soaked chicken and let it cool.

4. Cut the chicken into suitable sizes and put it on a plate. Use ginger, garlic, coriander, light soy sauce, and peanut oil to make a seasoning and serve.

Tips:

1. The whole chicken must be put into the pot to taste best. If you are not sure whether the chicken is cooked, you can use chopsticks to remove it from behind. , it will be no problem if it can be penetrated.

2. When soaking the chicken, be sure to use low heat, just open it slightly.

3. If you want the chicken to be more fragrant, throw a few grains of Jiang Jue Zhu into the water to enhance the flavor.

4. When the chicken is put into the pot, its paws should be stuffed into the belly so that the water can soak into it smoothly.

5. The quality of chicken is very important when choosing white-cut chicken. Free-range chicken will taste delicious.

Question 4: How to make delicious plain-cut chicken

Clean the chicken, add cold water to the pot, cover the chicken with water, add cooking wine, ginger slices, and green onions

After the high heat comes to a boil, turn down the heat and continue to cook for 2 minutes. Turn off the heat without opening the lid and let the chicken continue to soak in the soup for half an hour. Let the residual heat in the pot soak the chicken until it is cooked. Take it out after cooling naturally, brush sesame oil evenly on the surface of the chicken, cut into pieces and serve

Tips

1. The first choice for making white-cut chicken should be tender three-yellow chicken or native chicken. Although it is good, it is not suitable for cooking plain-cut chicken, and is more suitable for stewing soup.

2. Remember, do not open the lid during the whole process of cooking the chicken. The soaking for the next half hour is very important. In fact, the chicken changes from raw to cooked during this soaking process.

3. If you cannot finish the chicken at one time, remember to soak it in the chicken soup, and then take it out of the soup and cut it into pieces when eating. This will keep the moisture in the chicken from being lost and give it a tender texture.

Question 5: How to make Guangdong’s plain-cut chicken just right? What kind of chicken is better to choose? How long does it usually take to cook chicken? It is best to use free-range chicken

Boil boiling water first, then put the whole chicken in and cook until the meat is cooked, then pick it up and run cold water under the faucet, so that the skin of the chicken is crisper...

Question 6: How to make Guangdong white chopped chicken with garlic paste

Main ingredients

Garlic

300g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Vegetable extract

Appropriate amount

Steps

1. Prepare garlic that is plump and clean.

2. Peel the garlic into pieces.

3. Use the back of a knife to flatten the garlic particles, so that the garlic skin can be easily removed.

4. Roughly chop the garlic.

5. Put it into a garlic pounding vessel and add a small amount of salt.

6. Use the end of the rolling pin to pound the garlic into a sticky consistency.

7. Heat the oil pan and pour in the oil. After the oil is heated, light smoke will emit.

8. At this time, pour the hot oil into the minced garlic and stir evenly.

9. Then continue to repeat. Pour oil into the pan, heat it up, then add it to the minced garlic and mix well.

10. Pour in a little vegetable essence and mix well.

11. Garlic sauce can be kept in the refrigerator, and you can add some to cold dishes and fried noodles.

Tips

1. You can also soak the garlic in water. Once the garlic is wet, it can be easily peeled off.

2. Put less salt, but not without it. Garlic with salt will make it easier to pound out the garlic juice.

3. If you use the frying method, the garlic will be fried and the oil will be poured. The garlic will not be fully cooked after pouring it in oil, and there will be a little spicy taste, so it needs to be fried again. Pour the second boiling oil.

Question 7: The authentic way to make boiled chicken. How to make boiled chicken? Comparative authentic methods/steps

1

Mash all the onions, ginger and garlic. minced and mixed together

2

Add appropriate amount of salt and sugar to the onion, ginger and garlic, then pour boiling oil on top and stir into sauce

3

Take half of the chicken and clean it inside and out and set aside.

If there are more people and more chickens are needed, add the following ingredients in the proportions described in this article

4

Add ginger slices and green onion segments to the soup pot where the chicken is cooked, and an appropriate amount of water.

5

After the water in the pot boils, add the washed chicken and cook over low heat

6

Prepare a basin of ice water for later use, preferably ice water with ice cubes.

7

When the chicken is blanched in boiling water until it shrinks, take it out and soak it in ice water until it shrinks. Cold

8

Turn chicken so that both sides are completely covered in ice water.

9

Then continue to put the chicken back into the soup pot and soak it

10

Take the chicken out again and soak it in ice water. Repeat this two or three times until the chicken is cooked.

11

Cool the cooked chicken, cut it into small pieces, put it on a plate and serve it, then add it with the delicious sauce, it will be delicious in your mouth

Question 8: How to make white-cut chicken, how to make tender white-cut chicken

Ingredients

1 chicken, appropriate amount of ginger and green onion, coriander, seasoning: salt, Oil

Method

1. Soak the chicken in a boiling soup pot until cooked, take it out and let it cool, then cut it into pieces (let it cool before cutting the chicken will not fall apart), and put it on a plate Medium;

2. Cut onion and ginger into mince; put them in small bowls respectively, add a little salt inside the bowl (ginger and onion are seasoned together, there is only one saucer, and there is You can also add a little coriander to the ginger and green onions, which will give a better taste)

3. Pour oil into the frying spoon, bring to a boil over high heat, and pour on the minced green onions and ginger. Make two stickies.

4. Serve the cut chicken and all the paste.

Question 9: How to make white-cut chicken? What are the dipping sauces for Guangdong light white-cut chicken? How to make Guangdong light white-cut chicken? Shenzhen Shenzhou Food Culture Communication Center spreads white-cut chicken. I give this 32 likes 1

We Cantonese people just like to eat these light and nutritious foods. I don’t like the stir-fry or the taste.

But that’s not everyone. A small part of them have a strong taste. .

If this helps you, please accept it. Thank you. I am honored