White cut chicken(bai qie ji )

White cut chicken

Introduction:

"White cut chicken is one of the most common chicken dishes in Guangdong cuisine. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. Its skin is cool, meat is smooth, light and delicious, especially Zhanjiang white cut chicken is famous in Guangdong, Hong Kong and Macao, in addition, Qingping chicken is also a kind of white cut chicken. When Cantonese eat white cut chicken, they mostly use ginger and scallion as seasoning. It tastes light and easy to accept. Therefore, it makes people feel like white cut chicken is just dipped in ginger and scallion juice. In fact, there are many condiments for white cut chicken to dip in, such as bean paste, onion oil juice, etc., which are very special and memorable

Production steps:

Step 1: wash the raw chicken thoroughly

Step 2: put it into the slightly boiling soup and scald it

Step 3: after the soup is boiled, lift the chicken every 5 minutes, pour out the soup in the chicken cavity, repeat two to three times, so as to keep the same temperature inside and outside the chicken cavity

Step 4: pick up the chicken in about 10 minutes and cool it once to make the skin beautiful

Step 5: put it into the pot and continue to soak for about 5-8 minutes

Step 6: pick up the chicken, quickly immerse it in cold boiled water and cut it into pieces after cooling

Step 7: cut the onion into powder, press the garlic into mashed garlic and add it to the onion powder

Step 8: add ginger powder at one time

Step 9: pour in proper amount of soy sauce, sesame oil and a little refined salt

Step 10: mix well to make a dip

Materials required:

Fresh fat chicken: 1

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Sesame oil: right amount

Refined salt: right amount

MSG: right amount

Ginger: right amount

Note: 1: in the process of cooking, the chicken should be lifted to dry the soup in the cavity, so that the heating temperature inside and outside the cavity can be uniform. 2: the chicken cooked out of the pot should be quickly immersed in cold boiled water to cool down, so that the skin of the chicken is cool and tender. 3: after the chicken is cold, it should be cut into pieces, so that the cut chicken will not scatter. 4: the chicken should be put out of cold boiled water once in the middle of the way to make the skin more beautiful. 5: the dipping material can be used by the individual Preference and taste adjustment

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Qie Ji