White-cut chicken skin is smooth, light and delicious. The famous Panxi Hotel's boiled chicken won the Golden Top Award of the Ministry of Commerce for its quality products. Zhanjiang white-cut chicken is famous in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white-cut chicken.
White-cut chicken White-cut chicken is also called "white-cut chicken". In Qing Dynasty, Yuan Mei called it white-cut chicken in Suiyuan menu. He said: "Chicken is the best, and all the dishes depend on it, so it is the first feather family, and other birds attach it to it as a feather family list." There are dozens of kinds of chicken dishes on the list, which are used for steaming, roasting, stewing, marinating and rotting. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine". Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.
First of all, the answer must be cooking, because steaming will completely affect the taste of chicken, so the skin will not be very crisp and the meat will be very firewood, so today I will teach you how to cook white-cut chicken.
Boiled chicken is a very famous home-cooked dish in Guangdong and Guangxi, and it is very popular all over Guangxi except Guangdong.
Three elements of white-cut chicken
One is to choose chicken, the other is to cook chicken, and the third is to dip it in sauce.
If you have no fresh chicken, don't try it. As long as it is frozen, no matter how good the chicken is, it can't be crisp and tender.
Prepare a deep pot to ensure that the chicken can be almost completely soaked in water after cooking.
Boil a pot of boiling water first. When it is very open, put the chicken in the pot and cook for five minutes. If the water doesn't boil after cooking, cook for another five minutes. The bigger the fire, the better.
Then, put salt in the soup and turn off the fire. Let the chicken soak in boiling water for 40 minutes ~ ~
Be sure to cover the pot and keep warm, because the water temperature drops too fast and the chicken will not be cooked.
It doesn't take 40 minutes to soak Takuya, but also depends on the personal acceptance of boiled chicken. I prefer to eat a little rotten chicken;
After forty minutes, I took a chopstick and poked it at the thickest part of the chicken thigh. It is easy to poke the chicken, which means it is ripe.
After taking it out, immediately put it in cold water to cool, so that the chicken skin will be crisp and delicious!
Soak for five to ten minutes and it will be ok ~ it will be easy to chop the chicken when it is cold. Be careful not to chop the pieces while they are hot, or the chicken pieces will be cut unevenly.
That's what crispy and tender white-cut chicken does ~ ~ The smell of chicken jumps to the tip of the tongue and can't stop at all. If you don't like the original flavor, you can dip it in yourself!