When making boiled chicken, do you need to blanch it? I have never figured it out, no wonder the meat is tough and unauthentic

Hi, the little chef meets you again! Today let’s talk about plain-cut chicken! Have you ever eaten plain-cut chicken? This is a very representative delicacy in Guangdong. The chef went to Guangdong before and was most impressed by this dish. The authentic white-cut chicken tastes tender and tender, and you won’t be able to stop eating it after one bite. , I want to take a second bite. After returning home from the trip, the chef went to many Guangzhou restaurants, and the white-cut chicken he ate was not as authentic as the one eaten in Guangdong. He always felt something was wrong. Later, the chef tried to cook it twice, and the taste was delicious. Not very good!

The little chef has never figured out why the white-cut chicken he made has hard skin even though he made it the same way as the recipe? Later, Xiaochu met a friend from Guangdong. The friend said: The reason why Xiaochu made the white-cut chicken with hard skin was not authentic! This is because there is no blanching when making blanched chicken. It is difficult to keep the meat of blanched chicken fresh and tender. You can only make blanched chicken by running it through water for a while and then rinse it with cold water. This way, blanched chicken is produced. It will be fragrant and tender! Below, the chef will share with you the detailed method of making plain-cut chicken. If you are interested, take a look!

First prepare the required materials: three-yellow chicken, chives, coriander, ginger, garlic, soy sauce, salt, peanut oil, white wine

Step one: rinse the purchased three-yellow chicken with water Rinse it once. After rinsing the three-yellow chicken, prepare a small basin. Put the three-yellow chicken in the basin, pour in a small amount of water and soak it for a while. This can soak out the blood and impurities in the chicken, making the chicken taste better. No The smell of blood. After the chicken is soaked, take it out.

Step 2: Prepare a pot and pour a large amount of water into the pot. Bring the water to a boil over high heat, then put the three-yellow chicken into the pot and blanch it. The blanching time must not be too long. It only needs to be blanched slightly to keep the chicken tender. After blanching the chicken, take it out directly, then rinse the chicken directly with clean water, and rinse the chicken until it cools down.

Step 3: After cooling, put it back into the pot. It is best for the soup in the pot to cover the chicken, so that the chicken will be more delicious. After adding the chicken, wash a little garlic and ginger, cut them into the required size and put them into the pot to cook. First, boil the water over high heat. After the water boils, change to a low heat, and then pour a small amount into the pot. of cooking wine and continue to cook for about 10 minutes.

Step 4: After the time is up, turn off the heat and continue to simmer the chicken until it cools down before taking it out. This will ensure that the chicken is fully cooked and the meat will be cooked. It won’t turn into firewood, and the skin won’t get hard! After the chicken is soaked, take it out and cut it into small pieces. Then prepare some coriander and celery, cut them into pieces, put them in a bowl and mix with a little salt and soy sauce to make a sauce, and eat it as a dip.

This is a simple cut of chicken. Have you learned it? Many people have never understood whether it is necessary to blanch boiled chicken? In fact, making boiled chicken requires blanching. Many people find it troublesome and skip this step. No wonder the boiled chicken has hard skin and does not taste authentic at all.