Guangdong white cut chicken(guang dong bai qie ji )

Guangdong white cut chicken

Introduction:

"Since the fall out with my family on the Mid Autumn Festival last year, I haven't been in touch with my family until now. It's mother's day today. In the light rain in the capital, I feel nostalgic for my hometown's white chop chicken. Well, today I'll cook this Cantonese Spring Festival dish. Although my father is good at cooking, he doesn't like it because he looks at it When he gets to the blood in the chicken nugget, he has to run to the toilet to vomit. It's his mental illness. N has been for many years

Production steps:

Step 1: put the chicken into the pot under cold water, throw a piece of ginger there, and cook it for 15 minutes. Don't listen to who says that it's still in the middle of the fire. Stew it for a few minutes. What's in the middle? Stew the chicken with ginseng! When you are free, chop ginger and garlic, chop chives, cut coriander into one centimeter segments, and cut pepper into granules.

Step 2: after cooking, brush a thin layer of sesame oil on the chicken skin, don't eat it if you are in trouble! Take a tissue without a brush!

Step 3: chop the chicken while it's hot. Why can't you chop it again when it's cold? You've tried it and you'll know that hot chicken chop is a kind of enjoyment for appetite. Once you cut it, the chicken oil will come out. It's just like the chicken is in your mouth. Is that amazing! Then put the chicken in the dish, code it to cool, and put a coriander on it to make it look good.

Step 4: put oil in the frying pan as much as possible, fry the chopped ginger, onion and garlic in the pan until fragrant, then stir fry with rice pepper, then put soy sauce, then put a little water, sprinkle a little chicken essence or monosodium glutamate, finally pour the coriander down, turn off the fire immediately and pour it into the dipping bowl.

Materials required:

Chicken: right amount

Chives: right amount

Coriander: right amount

Garlic: right amount

Ginger: right amount

Millet pepper: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: 1. It's better not to use a chicken leg to kill a white cut chicken, try to use the whole chicken or half chicken, unless you are eating alone, because the chicken leg has too much meat, and the bones are not chewy, and the body after cutting is not bony enough. 2. Don't put any seasoning when boiling chicken in the pot. The white cut chicken needs the original chicken dipped in the sauce, and it can't be cut quickly and cooked again. The meat cooked by the chicken is not white, but gray, and it shrinks ceremoniously. To sum up, these two points are my first failure experience in making white cut chicken! 3. I think some friends put the dip into the dish. Although it's convenient to eat, it loses the meaning and value of authentic and authentic. Sometimes the beauty of form is more beautiful than that of Xiaoma, because the separation of dish and sauce not only makes them clean and pleasant in color, but also keeps them fresh in flavor. If not, would you like to finish the mustard sauce on sushi What about resale?! 4. After cooking chicken soup, it's called chicken soup. If you drink it carefully, it's called soul chicken soup! This soup can't be wasted, even if it's used to make foot lotion! At this time, you can add seasoning. If you want to eat Qingchun, you can put some chives and mushrooms. If you want to eat Think for yourself!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Guang Dong Bai Qie Ji