Recipe: Teach you to make the most authentic white-cut chicken

Home Cooking Recipe: Teach you to make the most authentic white-cut chicken

Notes:

White-cut chicken is the most common type of Cantonese chicken, and it is a chicken. It is easy to make, it is not cooked, it is characterized by no ingredients and maintains the original taste. White cut chicken skin is smooth and smooth.

Ingredients:

Steps:

  1. Home Cooking Recipe: Qingyuan chicken cleaned up, licking chicken head, chicken neck skin and chicken buttocks;

    Qingyuan chicken cleaned up, licking chicken head, chicken neck skin and chicken buttocks;

  2. First boil the water in the pot, then put the washed chicken in a dish and steam in the pot (remember to be steamed, you will have a chicken flavor)

  3. Put ginger (grinding/shooting) into scallions, cut onions and parsley, and pack them in small dishes.

  4. The water is boiled, and then put down, the chicken is steamed for about 15 minutes, and the fire is simmered for 3 minutes (remember not to open the lid.) If the landlord steams, it is customary to open the lid and turn it over while steaming, it will be more even~ the landlord likes bones with blood, The kind of chicken is slippery (do not like bones with blood, you can add a few minutes according to the steaming time). Experienced can judge the chicken steaming according to the size of the chicken you bought.

  5. Bring the steamed chicken out, let it cool for a while, wrap the whole chicken in a fresh-keeping bag and put it in ice water for 10 minutes (the iced chicken skin will be Q-ball)

  6. Mix the onion, parsley, and ginger (mixed with soy sauce and salt according to your taste), heat the pot, heat the oil, pour in the sauce and pour the sauce.

  7. Cut the plate

Tips:

Half-baked practice: steamed for 7 minutes on the steaming side, steamed for 5 minutes, time to turn off the fire, you can cut the plate to put the dish ~ 1. The Qingyuan chicken used here weighs about 1.75kg, steaming for 15 minutes, 焖 3 After a minute, the chicken is just cooked. The time of steaming the chicken should be adjusted according to the size of the chicken. When the time is almost the same, take the chopsticks and pour it in the thickest part of the chicken leg. If there is no bleeding water, it means it is cooked. 2. The steamed chicken is placed in the refrigerator. Chill, chicken skin will be Q bomb; 3. White pheasant usually comes with a piece of juice to the table, cilantro, ginger and onion in a ratio of 1:1:1, add peanut oil and mix thoroughly to make juice Yes, you can also add pepper and pepper juice to the juice.


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