Chickens are also delicious. As the saying goes: There is no dinner without chickens. From southeast to northwest, delicious food is found in Guangdong.

Cantonese cuisine, the local flavor of Guangdong, is one of the four famous cuisines in my country. It is unique in its unique cuisine and flavor and enjoys a high reputation at home and abroad. Its exquisite cooking techniques, variety of dishes and delicacies, delicious taste, and perfect overall design of color, aroma, taste and shape are all second to none. In today's China, from the capital to the frontiers, from the coast to the outside world, a "Cantonese cuisine style" is sweeping the country, even impacting the markets previously occupied by other cuisines. Cantonese cuisine mainly consists of three flavors: Guangzhou, Chaozhou and Dongjiang.

Cantonese people like to eat chicken, and restaurants prepare chicken in ever-changing ways. Basically, all cooking methods can be applied to chicken. In the eyes of the sea, it is suitable for stewing, stir-frying, stewing, pickling, grilling, roasting, frying, deep-frying, and pot-baking. Salt-baked flavor, salt-and-pepper flavor, scallion oil flavor, roasted pork flavor, saliva flavor, white chopped flavor, and sand ginger flavor. Flavor, soy sauce flavor, etc. can be enjoyed. Restaurants are making more chicken preparations, and gourmets are becoming increasingly proficient in eating chicken. They are not only particular about the type of chicken and cooking methods, but they also have to talk about the taste of chicken dishes; since it is an attractive and good chicken !

White-cut chicken:

White-cut chicken began in the late Qing Dynasty and was mostly served as a cold dish for banquets and served with wine. Because the chicken is cooked without seasoning, it is called "white chopped chicken". It is a method of cooking chicken. The chicken is slaughtered and then steamed or soaked in hot water. No spices are added during the process, or only a small amount of seasoning is used. The purpose is to maximize the natural flavor of the chicken. Boiled chicken is one of the traditional dishes of Cantonese cuisine. It is very common in Guangdong, Guangxi, Hainan and other places. It is also one of the Cantonese barbecue dishes.

The traditional cooking method of boiled chicken is mainly soaking. Put the boiled chicken into boiling water. Once the water boils, turn off the heat and let the hot water soak the chicken until it is cooked. Then pour cold water over it to make the chicken skin crispier. The advantage of this method of cooking plain-cut chicken is that it will not be overcooked and the meat is fresh and tender; the disadvantage is that the chicken may not be fully cooked and there may still be blood in the bones after the chicken pieces are cut open, which may not fully meet the hygienic requirements. Another cooking method is to steam the chicken in hot water in a pot.

The best white-cut chicken is made from good-breed, fresh and plump young chickens (or hens that have never laid eggs, called "chicken items" in Cantonese). The traditional standard is to cook them until they are just cooked. . The skin is smooth, the meat is tender, and the taste is delicious. When eating plain-cut chicken, it is usually dipped in ginger paste made from minced ginger, green onion and hot oil to enhance the flavor.

Royal Chicken:

Ingredients: 150 grams of chicken wings, 60 grams of winter bamboo shoots and mushrooms, 30 grams of rock sugar, 5 grams of water starch, 6 grams of wine, soy sauce, Rice wine, chopped green onion, sugar, ginger, MSG, appropriate amount of refined salt, 200 grams of chicken broth.

Preparation method: 1. First, rinse the chicken wings with boiling water to remove the fishy smell, stir-fry the lard and rock sugar until golden brown, then add the chicken wings and stir-fry for 30 seconds, then add rice wine, Add MSG, green onion, ginger, soy sauce, salt and chicken stock and simmer over low heat for about 15 minutes (depending on the tenderness of the chicken). 2. Take out the onion and ginger, add wine, sugar, mushrooms and bamboo shoot slices, cook for another 30 seconds, add water and starch to thicken the sauce.

Scallion oil chicken:

Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, five-spice noodles, shredded onion and ginger, monosodium glutamate, oil.

Method: Clean the chicken and put it in the pot, add water, cooking wine, salt, aniseed, cinnamon, and five-spice noodles, cook until cooked, take it out into a basin with the soup, cover and simmer for 2 hours, take out and cut. Put the pieces into a basin, add shredded onion and ginger, MSG, and a little original soup, then boil the oil and pour it over the shredded onion and ginger. Serve.

Soy Sauce Chicken:

Soy Sauce Chicken is a type of roasted chicken. The main ingredient is chicken, but there are many seasonings, including ginger, green onions, light soy sauce (i.e. soy sauce). oil), dark soy sauce, wine, rock sugar, maltose and oil. The soy sauce chicken is top quality with its smooth skin, tender meat and aroma of soy sauce. Although soy sauce chicken is classified as siu-mei, it is not grilled directly. Instead, the chicken is soaked in a seasoned oil pan and heated. It is said that soy sauce chicken evolved from barrel chicken, and the soy sauce chicken in some siu mei restaurants will be sold under the name of "barrel chicken". Generally speaking, people use chicken that is not very fresh to make soy sauce chicken. Because fresh chicken has a sweet taste, it is best to make boiled chicken.

Salt-baked chicken:

Salt-baked chicken is a special Hakka dish in Guangdong. This is a method of marinating chicken that was passed down during the migration of the Hakka people in the early years. The marinated chicken can be kept at room temperature for several days without spoiling. The Hakka people select the best local tender chickens from farmers. They slaughter them without cutting them into pieces, remove the internal organs and dry them. After washing, they wrap the whole chicken tightly in straw paper with a little cooking oil and bury it in a pile of fried hot salt. , bake over slow fire for about half an hour until cooked; there is also a method of steaming with water or tea and then baking. After taking it out, tear it into shredded meat slices, put it on a plate and serve it. It is usually eaten with soy sauce, ginger oil or sesame oil. The skin is soft and the meat is tender, fragrant and delicious but not greasy, and has a warming function. Slaughter the tender hen (chicken) without cutting it into pieces and then smear the chicken body with salt. Adjust the salt according to your own taste. Marinate it for more than 10 hours before cutting it into pieces (in modern conditions, you can wrap it in plastic wrap and refrigerate it). The uneaten portion can be saved for the next meal, because chicken marinated in salt stays fresh longer.

Tongzi chicken is a dish made from chickens less than one year old and cooked in brine. Broilers, also known as spring chickens, are immature chicks, usually only a few months old.

Please refer to the blog I wrote in Baidu Space "No Chicken, No Table"

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