boiled chicken(bai zhan ji )

White chop chicken method:

Raw materials for white chopped chicken:

One young rooster, 5 grams of ginger, 5 grams of scallion white silk, 0.5 grams of refined salt, 6 grams of peanut oil.

Processing steps of white chopped chicken:

1. Divide the scallion, ginger and salt into two small butterflies and mix well. Heat a wok over medium heat, add oil and bring to a slight boil. Take out and sprinkle on two small plates for supplementary meals;

2. Wash the chicken, put it into water and cook it, put it out twice in the middle, pour out the water in the cavity to keep the same temperature inside and outside. Soak for about 15 minutes until cooked, hook up with iron hook, then immerse in cold boiled water to cool, wash off fluff and yellow clothes, and then pick up. Dry the skin, pour the peanut oil, chop it into small pieces, put it on a plate and place it in the shape of a chicken. Eat with ginger and scallion.

boiled chicken

White cut chicken is also called white cut chicken

It is a special dish of the Chinese nation, originated in Guangdong Province, and widely exists in Southern cuisine, especially the white chop chicken. The shape is beautiful, the skin is yellow, the meat is white, the fat is tender and delicious, and the taste is very delicious.

The meat is white, with butter and the flavor of scallion oil. The scallion section is decorated with flowers. When eating, it is supplemented with soy sauce or special Puning soybean paste to keep the delicious and original flavor of chicken.

In September 2018, it was rated as one of the top ten classic dishes in Shanghai.

Development History

White chop chicken is a cold dish. White cut chicken, originated from folk hotels in the Qing Dynasty, is cooked without seasoning and chopped when eating, so it is called "white cut chicken" or "white cut chicken". 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. This dish is golden in color, crisp in skin and tender in meat. It tastes delicious and can be eaten for a long time.

Yuan Mei of Qing Dynasty called it white sliced chicken. He said: "chicken is the most powerful, and all kinds of dishes depend on it. Therefore, it is the first of the Yuzu, and other birds are attached to it to make the Yuzu list." There are dozens of chicken dishes on the list, which are used for steaming, frying, stewing, marinating and distilling grains. The first one is white sliced chicken, which is said to have the flavor of "taigenyuan wine". Nowadays, there are more than 200 kinds of chicken dishes in Cantonese cuisine, but the most popular one is white cut chicken. It is original, smooth and smooth. It is suitable for big and small feast. It is necessary for new year's festival and is favored by diners and ordinary people.

Food development

In the Qing Dynasty, after the five ports of Shanghai were opened, Cantonese swarmed to Shanghai to engage in trade-related work. In a short period of time, the number of people living in Shanghai and Guangdong soared to 4.5 million; supporting Cantonese restaurants were set up in a row and market, and white cut chicken also spread to Shanghai

. Xiaoshaoxing Baijian chicken is a well-known brand delicacy in Shanghai.

Food culture

1. White sliced chicken, also known as white sliced chicken and three yellow fried chicken, is a traditional famous dish of Cantonese cuisine. It is often used as a cold dish for dinner and wine. White cut chicken originated from folk hotels in the Qing Dynasty. It was cooked without seasoning and cut when eating, so it is called "white cut chicken". 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. This dish is golden in color, crisp in skin and tender in meat. It tastes delicious and can be eaten for a long time

.

practice

Practice 1

Make food

One Sanhuang chicken (about 1000g), one chive, one ginger and six garlic cloves,

Seasoning:

2 tsp sesame oil, 1 tsp vinegar, 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate,

Production process

1. Slaughter and wash the chicken. Put the mouth under the wings of the chicken, and then soak the chicken in hot water for 30 minutes. Pay attention to use a small fire to ensure that the water in the pot will not boil. Use the heat of the water to soak and soak the chicken, so that the chicken will be tender,

2. Wash the green onion and ginger, cut them into minced garlic, put them into a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix them well with the chicken soup,

3. Then take out the chicken, chop it into small pieces, put it on the plate, and pour the juice on the chicken.

characteristic:

Fresh color, fresh and tender chicken.

Chef one touch:

Wipe the chicken body with sesame oil to prevent the skin from drying.

Practice 2

Make food

Main ingredients: a young rooster. Auxiliary ingredients: 5g chopped ginger and 5g scallion white silk

Seasoning / pickling: 0.5g refined salt, 6G peanut oil

Production process

① Shred the green onion and ginger and serve in two small dishes with refined salt. Mix well. Heat a wok over medium heat, add oil and bring to a slight boil. Take out and sprinkle on two small plates for supplementary meals;

② Wash the chicken, put it into water and cook it. Put it out twice in the middle and pour out the water in the cavity to keep the same temperature inside and outside. Soak for about 15 minutes until cooked, hook up with iron hook, then immerse in cold boiled water to cool, wash off fluff and yellow clothes, and then pick up. Simmer for 10 minutes, dry the skin, sweep the peanut oil, chop it into small pieces, put it on a plate and place it in the shape of a chicken. To cut out the chicken bone marrow with blood is appropriate, cut pieces, point to the seasoning to eat.

Practice 3

Make food

250 grams of tofu, 50 grams of water hair yulanpian, 1 sheet of tofu skin, 50 grams of starch,

50 grams of water hair fungus, 20 grams of refined salt, 10 grams of monosodium glutamate, 25 grams of sesame oil,

5g sugar, 2G vinegar, 15g pepper, 50g clear soup,

Cooking wine 10g, ginger 5g, soy sauce 5g, peanut oil 50g.

Production process

1. Cut the tofu into small pieces, blanch it with boiling water, take out the dried tofu and let it cool. Yulanpian, Auricularia auricula

Wash with clean water and cut into shreds. Blanch the tofu skin in boiling water until soft.

2. Grind bean curd into mud, add starch, shredded magnolia, shredded Auricularia, peanut oil, refined salt, monosodium glutamate and clear soup, mix well to make filling.

3. Take a piece of washed coarse linen cloth, put it in a large plate, spread it, and then spread the seasoned stuffing on the tofu

Skin, steaming into the drawer, remove the linen, that is made of "chicken".

4. When the chicken is cold, cut it into diamond shaped pieces with a knife and put it into the plate. It also uses ginger powder, soy sauce and soy sauce

Wine, monosodium glutamate, pepper, vinegar, sugar and sesame oil mixed into juice, poured on the chicken.

Key technology

1. The bean curd is spread on the coarse linen cloth and pressed with force to make the steamed chicken have linen mesh

It's like chicken skin. 2. When using linen, it should be soaked with warm water to avoid damaging the "chicken skin" when removing the linen after steaming.

Practice 4

Make food

Ingredients: tender hen, coriander, onion, ginger.

Seasoning: cooking wine, soy sauce, sugar, chicken essence, sesame oil.

Production process

1. Slaughter live chicken, stretch hair, take out internal organs (you can let the stall owner clean up when buying chicken), and wash bare chicken for standby;

Add enough water to submerge the chicken in the soup pot, add scallion and ginger slices, bring to a boil over high heat, put the washed chicken in, bring to a boil again, turn to low heat, add wine and skim the floating powder;

13-15 minutes later, poke the thickest part of the chicken with chopsticks. If there is no blood flow, turn off the fire immediately;

4 quickly pick up the chicken and immerse it in the cold boiled water to let it cool naturally;

Mix soy sauce and water in the ratio of 1:1, add a little sugar and chicken essence, boil and melt, cool, sprinkle with onion and ginger powder, sprinkle with sesame oil to make a dip;

6. After the chicken cools down, take out the chicken, control the soup, and coat sesame oil on the whole body of the chicken;

7 change the knife to cut pieces into pots and put coriander on them. Dip in seasoning when eating.

Practice 5

Make food

Then the chicks, ingredients: onion, ginger and garlic

Production process

1. First, scald the chicken, then turn down the fire. The water temperature in the pot can't boil. The main reason is to soak it with the heat of water, so that the cooked chicken is tender,

2. After the chicken is cooked, put the seasoning, first put the garlic into a small bowl, cut the ginger into minced ginger, and then cut some scallions, and then seasoning, seasoning with sugar, a small amount of salt, monosodium glutamate, vinegar, sesame oil, and mix it with chicken soup.

3. Chop the chicken below. There is a small amount of blood on the cut chicken, which can ensure the tenderness of the chicken. The size must be accurate, and it is very learned in the placement. Then pour the juice we just made on the chicken.

Practice 6

Sichuan style sliced chicken

Make food

About 3 jin of chicken

Production process

1. Feather the chicken, wash and cut off the breast and thigh.

2. Bring the water that can submerge the chicken to a boil, cover the breast and thigh with water for 1 minute, add the rest and continue to fire for 2 minutes, change the temperature for 3 minutes, and then fire for 2 minutes. Turn off the heat and simmer for 4 or 5 minutes

Chinese PinYin : Bai Zhan Ji