Blanched Chicken
Overview
White-cut chicken is also called white-cut chicken in Cantonese. In Cantonese home-cooked banquets, there must be chicken dishes on the dining table. As the saying goes, no feast is complete without chicken. There are various ways of cooking it. White-cut chicken is the most common cooking method. Today Shishang will share with you the most homely way of cooking white-cut chicken. It is simple and quick. There are two ways to eat a chicken, suitable for small families~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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The free-range chicken has been processed at the market. Take it home and carefully pluck the fine hairs, take out the chicken lungs from the abdominal cavity, cut off the nails, cut off the excess fat near the tail, rinse and drain
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Cut the ginger into flat pieces, cut the onions into long sections, and tie the leaves into knots
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Stuff the ginger and green onions into the chicken belly. (You can squeeze a little lemon juice on the surface)
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Use a larger pot to scoop it up, put it into a steamer, cover it with water and steam over high heat for about 25 minutes (the time will depend on the size of the chicken, a chicken of about 3 pounds will steam for about 20-30 minutes)
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After steaming, take out the whole chicken, discard the ginger slices and green onion knots in the abdomen, cut into pieces and place in a bowl. (Sprinkle the other half with salt powder while it's hot, smear it all over the body, and marinate it for 1-2 days before you can make salted chicken porridge or Hakka salted chicken.)
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Preparation of dipping sauce: Chop ginger into powder, add a little sesame oil, pepper and salt powder to mix. Another way: add chopped green onions or green onions to soy sauce and stir.
