White cut chicken(yue cai bai qie ji )

White cut chicken

Introduction:

"White cut chicken is one of the most common chicken dishes in Guangdong cuisine. It is a kind of pickled chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and keeping the original flavor. The chicken is fresh and tender with the original flavor. The color is clean, white and yellow. It has the flavor of scallion oil. It's Guangdong's hometown food. It has a unique flavor. Nutritional value: the chicken of chicks accounts for about 60% of the body weight, and there are more abundant protein and phosphoric acid, so the nutritional value of the meat of chicks is higher. In addition, there is very little elastic connective tissue in the meat of chickens, so it is easy to be absorbed by the digestive organs of the human body, which has the effect of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. "

Production steps:

Step 1: prepare the raw materials, wash the chickens and remove the internal organs.

Step 2: slice ginger and scallion.

Step 3: put the chicken on the plate, put the chopped green onion and ginger slices into the chicken belly and body, and then pour a little cooking wine on the chicken body.

Step 4: add water to the pot, steam the chicken in the pot for about five minutes, turn the chicken over, cover it and steam for three or four minutes, turn off the heat and steam for five minutes.

Step 5: take out the steamed chicken and leave the soup for use.

Step 6: quickly immerse the chicken in cold water and cool it naturally (add pure water to the refrigerator in advance).

Step 7: chop and load.

Step 8: dip: ginger, garlic cut.

Step 9: add oil and heat in the pot.

Step 10: pour the oil into the minced ginger and garlic, wait for the fragrance to float out, then add salt and a little chicken soup to make a dip.

Step 11: dip in the ingredients when eating.

Materials required:

Chicken: one

Green onion: one

Ginger: 100g

Salt: a little

Ginger powder: appropriate amount

Garlic: right amount

Note: 1. Dip according to their preferences configuration. 2. Steaming can retain the moisture of chicken, which is delicious and smooth. 3. Poke the thickest part of the chicken with chopsticks. If there is no blood flowing out, it will be cooked.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Yue Cai Bai Qie Ji