【Deciphering the delicious taste on the tip of the tongue】# secret realm#--white-cut chicken
Overview
White-cut chicken is a very famous home-cooked dish in Guangdong and Guangxi. There are three key points to making good plain-cut chicken: one is to select the chicken, the other is to cook the chicken, and the third is to season it. The chicken selected is thin-bone farm chicken or three-yellow chicken, and no feed chicken or large-bone chicken is used. The chicken needs to be cooked over slow fire until it is 80-90% cooked. When eating, add minced garlic, ginger, and light soy sauce with seasonings. The preparation method of white-cut chicken is very simple. The biggest feature is that the chicken is just cooked but not rotten, and it maintains its original flavor without adding any ingredients. The color is white with a hint of yellow, the texture is smooth on the skin and the meat is smooth. The taste is light and delicious, with a strong aroma of scallion oil. When eating, dip it with seasonings. The taste is light, but it is very distinctive and has endless aftertaste.
Tags
Ingredients
Steps
-
Main ingredients: One piece of three-yellow chicken. Secondary ingredients: chives, ginger, garlic. Seasoning: light soy sauce, sesame oil
-
Take a three-yellow chicken, wash the internal organs, remove the chicken feet, drain the water, apply a thin layer of peanut oil and set aside. Pour enough water into the pot, cut the green onion into sections, cut half a piece of ginger into large thin slices and put it in the water
-
Put the three-yellow chicken into the water, cover the pot, boil the water, turn into shrimp eye water and simmer for 10 minutes, then turn off the heat and simmer for 20 minutes
-
Immediately soak the cooked chicken in ice water for 10 minutes, then remove and drain the water. Apply a layer of sesame oil on the skin of the chicken; mix minced garlic, minced green onions, shredded ginger, light soy sauce, and sesame oil to make a dipping sauce
