Qingyuan white cut chicken
1, cast iron pot pot bottom covered with small onions, set some ginger.
2, clean up the chicken, rub a little salt and yellow wine on the surface of the chicken, put it into the pot, put some ginger slices on the chicken as well.
3. Turn on medium-high heat and heat for about 2 minutes, see smoke coming out, turn down the heat, cover the pot, put some ice cubes on the lid, and simmer on low heat for about 25 minutes. Open the lid and poke the chicken thigh part with chopsticks, no blood will come out.
4. Turn off the heat and take out the chicken, put it into ice water to soak for 10 minutes; fish out the chicken, dry the water and cut the chicken into pieces. Take some small onions and ginger and mince them, add the right amount of salt, soy sauce and sugar, mix well, pour in the remaining juice in the pot, mix well, and dip in the sauce when serving.
Zhanjiang white cut chicken
1, wash the chicken, cut off the chicken claws, cut off the claw tip.
2, steamer pour half a pot of water to boil, add ginger slices, green onions, cooking wine, seasoned chicken powder, salt, monosodium glutamate, boil.
3, handheld chicken head, the chicken body immersed in the pot, blanch for a few moments to lift the water control, repeat several times before the whole chicken into the pot.
4, cook over low heat for 20 minutes to cook the chicken through, remove.
5. Place in ice water and submerge in cold agitation for 2-3 minutes.
6, sand ginger minced, add a little chicken powder, sugar, salt, monosodium glutamate, sesame oil, mix well.
7, pour a little peanut oil in the pot, burn to six or seven percent hot.
8, with a wok spoon will be hot oil poured into the sand ginger minced, made of dipping sauce.
9, cooked chicken cold stimulation well removed, evenly smeared with sesame oil, knife chopping.
10, loaded into the plate, with the dipping sauce on the table that is complete.
Tips
1. The specific time to dip the chicken depends on the size of the chicken, fat and thin to decide, generally in 18 minutes ~ 25 minutes. If there is enough water, the time can be reduced. If the water is shallow, the time should be increased moderately.
2. The key to making white cut chicken in slightly boiling water to soak until only cooked, with "shrimp eye water". Then use cold water to become cold. Chicken cooked or not can touch and pinch the chicken's legs, to the hamstring tight, chicken thigh meat firm, chicken breast meat firm for cooked.