Waterless plain-cut chicken made in a cast iron pot

Waterless plain-cut chicken made in a cast iron pot

Overview

White-cut chicken is also known as white-cut chicken. Yuan Mei of the Qing Dynasty said in "Suiyuan Food List" that white-cut chicken is the most powerful, and all the dishes depend on it, so it is the leader of the Yu clan, and other birds are attached to it to make the Yu clan list. In today's home cooking, there are more than 200 chicken dishes, and the one that people can't get enough of is still the white-cut chicken. It has the original flavor, the chicken is firm, the skin is crispy, and the chicken bones are not bloody. It is not an ordinary thing for cooking at all, and it is very popular among gourmets. Especially the thin layer of fat between the chicken skin and the chicken allows the chicken to retain the aroma of chicken fat without making it obnoxiously fat. As a chicken, it is moderately fat and thin, and the size is just right, just like a wise way of life, no wonder it can be eaten all over the world. In the first month of the new year, Yichuzuo invites friends to try the taste of the white-cut chicken in this enamel pot.

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Ingredients

Steps

  1. Clean the chicken, spread a little salt and cooking wine evenly on the surface of the chicken with your hands and let it rest for later use. At the same time, spread the whole green onion all over the bottom of the cast iron pot.

    Waterless plain-cut chicken made in a cast iron pot step 1

  2. Place the whole chicken into the enamel pot and arrange the ginger slices on top of the chicken.

    Waterless plain-cut chicken made in a cast iron pot step 2

  3. Heat over medium heat for about 2 minutes. When you see smoke coming out, turn to low heat and cover the pot. Putting some ice cubes or pouring water on the pot lid can enhance the water condensation and internal circulation function inside the enamel pot, perfectly achieving the effect of waterless cooking.

    Waterless plain-cut chicken made in a cast iron pot step 3

  4. Simmer over low heat for about 25 minutes. Open the lid and poke the chicken legs with chopsticks until no blood comes out.

    Waterless plain-cut chicken made in a cast iron pot step 4

  5. Turn off the heat, take out the chicken, and immerse it in ice water or cold boiled water for 10 minutes (the purpose is to ensure the firmness and texture of the chicken skin). Take it out again, drain the water from the surface of the chicken, cut it into large pieces and put it on a plate.

    Waterless plain-cut chicken made in a cast iron pot step 5

  6. In addition, prepare some green onions and minced ginger (the green onions need to be chopped), then add 1 tablespoon of light soy sauce and a small amount of sugar and mix well. At the same time, add the juice from the ingredients in the pot to the dipping sauce and stir evenly again. An authentic white-cut chicken dipping sauce is ready.

    Waterless plain-cut chicken made in a cast iron pot step 6