Sliced Boiled Chicken(bai qie ji )

Method of white cut chicken

Raw materials for white cut chicken

Light chicken 1000g, scallion 6, ginger 6, monosodium glutamate 1 teaspoon, salt 1 tbsp. Light chicken 1000g, scallion 6, ginger 6, monosodium glutamate 1 teaspoon, salt 1 tbsp.

Processing steps of white cut chicken:

1. Wash the chicken, spread salt and monosodium glutamate all over the body, put green onion and ginger into the chicken belly, marinate for 30 minutes to make it tasty.

2. Put the chicken into the dish, high heat for 20 minutes, take it out, cool and cut into pieces.

Sliced Boiled Chicken

White cut chicken, also known as white cut chicken, is one of the eight major dishes in China. It is one of the Cantonese chicken dishes. It began in the folk hotels in the Qing Dynasty.

White cut chicken is usually made of fine bone farmhouse chicken, Shajiang, minced garlic, scallion and other food materials, which are boiled and dipped in low heat, dried and cut into pieces.

After cooking, the color is white, the oil is yellow, the skin is cool, the meat is smooth, the bone is fragrant, light and delicious.

White cut chicken is a dish of Lingnan region, which mainly uses Sanhuang chicken as the main ingredient and is distributed in Guangdong, Guangdong and Hainan

Origin of dishes

White cut chicken originated from folk hotels in the Qing Dynasty. It is also known as "white cut chicken" because it is cooked without seasoning and chopped when eaten. Because of its materials, the Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced by Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang Youji. Later, all restaurants and delis in Guangdong operated "white chopped chicken", which not only used fine materials, but also used boiled "shrimp sauce" to dip with the chicken.

Dish making

Ingredients needed

Qingyuan white cut chicken

Raw materials: 1 Qingyuan Chicken, 500g green onion and 1 piece ginger

Seasoning: 1 tbsp soy sauce, 3 tbsp rice wine, 2-3 tbsp salt, 1 tbsp sugar

 

Zhanjiang white cut chicken

Raw materials: 1500 g Zhanjiang chicken, 20 g Shajiang ginger, 0 g ginger slices, 5 g green onion

Seasoning: salt, chicken powder, sugar, monosodium glutamate, cooking wine, peanut oil and sesame oil

 

Cooking steps

Qingyuan white cut chicken

 

1. The bottom of the cast iron pot is covered with shallots and ginger slices.

2. Clean up the chicken, spread a little salt and yellow rice wine on the surface of the chicken, put it in the pot, and put some ginger slices on the chicken.

3. Heat it for about 2 minutes with medium high heat. When you see smoke coming out, turn it to low heat, cover the pan, put some ice on the cover, and simmer for about 25 minutes with low heat. Open the lid and poke the chicken leg with chopsticks. No blood will come out.

4. Turn off the heat, take out the chicken and soak it in ice water for 10 minutes; take out the chicken, dry it and cut it into pieces. Take some green onion and ginger, cut into pieces, add salt, soy sauce, sugar, mix well, pour into the remaining juice in the pot, mix well, dip in the sauce when eating.

 

Zhanjiang white cut chicken

1. Wash the chicken, cut off the claws, cut off the tip of the claws.

2. Add ginger slices, green onion, cooking wine, chicken powder, salt, monosodium glutamate and bring to a boil.

3. Hold the chicken head, immerse the chicken body in the pot, scald for a while, lift and control the water, repeat several times, and then put the whole chicken into the pot.

4. Simmer over low heat for 20 minutes. Cook the chicken thoroughly. Remove.

5. Immerse in ice water for 2-3 minutes.

6. Chop the Shajiang, add a little chicken powder, sugar, salt, monosodium glutamate and sesame oil, mix well.

7. Pour a little peanut oil into the pan and heat it to 60-70%.

8. Pour hot oil into Shajiang powder with a pan spoon to make a dip.

9. Take out the cooked chicken after chilling, apply sesame oil evenly and chop it with a knife.

10. Put it into a plate and serve it with the dip.

 

Key points

1. The specific time of soaking the chicken depends on the size and weight of the chicken, generally 18-25 minutes. When there is enough water, the time can be reduced. If the water is shallow, the time should be increased appropriately.

2. The key of making white cut chicken is to soak it in micro boiling water until it is only ripe, and then use "shrimp eye water". And then it is supercooled with cold boiled water. Chicken cooked or not, you can feel the legs of the chicken, with big tendons tight, chicken legs tight, chicken breast tight for cooked.

 

Characteristics of dishes

Flavor characteristics

The white cut chicken is cooked but not rotten. The skin is smooth and the meat is smooth. It is fresh and delicious.

 

nutritive value

Chicken meat is tender, delicious, rich in protein, calcium, phosphorus, iron, fat and other nutrients, its high digestibility, it is easy to be absorbed by the human body. Chicken also contains phospholipids, minerals and vitamins which play an important role in human growth and development. It can enhance physical strength and strengthen the body. It has a good therapeutic effect on malnutrition, fear of cold and anemia.

 

Food taboo

Collocation taboo

Chicken should not be eaten with soft shelled turtle, carp, crucian carp, rabbit meat, shrimp, scallion and garlic; it is easy to be poisoned when eating with sesame and chrysanthemum; it is not suitable to eat with plum, which will lead to diarrhea; it will be inflamed when eating with mustard.

 

Taboo crowd

Chicken is not suitable for people with cold, fever, internal fire, phlegm dampness, obesity, fever, high blood pressure, high blood lipid, cholecystitis and cholelithiasis; chicken is warm, helps fire, liver yang hyperactivity, oral erosion, skin furuncle and constipation; chicken is not suitable for people with cold, headache, fatigue and fever.

 

Dishes honor

On July 27, 1988, Panxi white cut chicken won the Golden Tripod Award for high quality products of the Ministry of Commerce.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Qie Ji