The essence of white-cut chicken is in the word "soak", soak it. Good white-cut chicken not only pays attention to the origin of the chicken, but also examines the cooking level of the chef. Guangdong people’s highest evaluation of chicken is “having chicken flavor”.
The ingredients are high, so you don’t have to worry about cooking in this simple and light way, keeping the original juice and not losing its flavor. It is the ultimate combination of freshness and taste~ The white-cut chicken does not have too much seasoning, and the calories are very low, which is very milky and high-quality protein.
is soaked and boiled, purine is less, and even chicken breasts are very smooth and delicious. Restaurants outside usually have their own white brine that is specially used to soak chickens. It is a mixture of spices that are constantly supplemented and chicken soup that has been soaked in countless chickens, but ordinary families do not have white brine.
The good practice must be shared~ Here I will give you a hard-core home operation guide~
Ingredients
Half chicken Half a piece, one onion, 2 slices of ginger
Ginger onion (dipping sauce) Shallow onion 1 onion 1 ginger 45 grams of salt 1/2 teaspoon chicken powder 1/
Steps 1
1. The weight of a ground chicken should be within 2.5 catties (1.25 kg) after removing hair. The chicken in this weight range is better meaty and easy to put into a pot for ordinary household use.
2. It is best to buy chicken with dry surface and clear skin and flesh. After pressing it with your fingers, the meat will immediately return to its original state, which is very elastic. When buying frozen chicken, you must thaw it in advance. Pull the two chicken legs and loosen the bones.
Steps 2
Prepare the ice cubes that need to be frozen in advance. For hygiene, we cover the ice with a layer of plastic wrap, and the ice cubes behind will have close contact with the chicken. If you have bottled water, you can refrigerate it first. Later we will use a mixture of ice and water ~
Steps 3
Wash the chicken. If you choose a whole chicken, you should cut it at the shoulder-length place on the chest. The purpose is to heat it. Hot water can flow in from this mouth and form a flow with the inside of the breeze, so that the chicken body can be heated evenly and thoroughly.
Steps 4
0 The amount of water should be sufficient, add sliced ginger and scallion to the chicken completely. If there is less water, all parts are heated unevenly, and floating objects will stick to the chicken skin. It is best to use a darker soup pot.
The water volume and heat are relatively concentrated and average. If the capacity of the pot at home is limited, remember to turn the chicken over occasionally.
Step 5
After boiling the water, put the chicken vertically into the water for about 5-10 seconds, lift it up for the same time, repeat three times of hot and cold alternating. This action is called "three lifts and three releases".
In order to achieve the agreement between the internal and external temperatures of the chicken, it is heated evenly. At this time, the chicken skin is in a tight state and the chicken can lie down in the pot. (The whole process does not require a pot lid, no need to cover the pot lid, no need to cover the pot lid~)
Steps 6
Turn to low heat, the appropriate water temperature is: hot water smokes and has extremely fine blisters, commonly known as "shrimp eye water". The water cannot boil, and it can turn over slightly in the middle.
Steps 7
Half a chicken is soaked and cooked for 35 minutes, and the whole chicken is about 45 minutes. If you are unable to accept bone redness, you can soak for 5 minutes. I took it up and took it for about 30 seconds. The chicken skin and chicken shrink quickly as it cools and becomes smooth and tight. A transparent jelly jelly gum forms between the skin and flesh.
Steps 8
Brush a thin layer of oil on the surface of the chicken skin, and it is OK to use gloves to wipe it. To prevent the chicken skin from drying out, this is the secret that the chickens in the store are always shiny and smooth.
You can choose cooked oil peanut oil. If not, vegetable oil with a light taste is also OK~ But I do not recommend sesame oil, because the aroma is relatively strong. After applying a whole chicken, it will completely overshadow the real taste of the chicken itself~ To judge whether raw and cooked, you can use chopsticks to poke the thicker meat inside the chicken leg to see if there is blood flowing out.
Steps 9
Cut onions and shallots into small particles. There are several ways to deal with ginger.
The first type is cut into thin slices, then cut into shreds, and finally cut into fine pieces and chop into coconut.
The second type is cut into small pieces, and then slap loosely into a lotion.
The third method is a simple and crude method, using tools to grind it into pieces~ Now there are not many places to eat the ginger rosé that you can eat for yourself. We should not be too good to be good to yourself.
Steps 10
Prepare ginger, shallots and shallots and chopped shallots. The ratio of ginger, onion and shallot is 2:2:1. Many friends use only ginger and onion to make ginger and onion, but the shallot will make the whole aroma richer.
's ultimate move, in addition to red onions, there is also 1/2 teaspoon chicken powder and 1/2 teaspoon salt. Who said that the taste of the restaurant cannot be copied and pasted? Just take it home so easily~
Steps 11
Hot pan and cool oil, heat until the oil starts to smoke, pour it into the ginger and green onion and mix well. The first peanut oil here is recommended, it is really fragrant~ The oil temperature is relatively high, so be careful of your delicate hands and don’t burn them. If you have children at home, you must persuade them to leave first~ Congratulations on giving you a portion of fine ginger and green onion that can be served with three bowls of rice~
Steps 12
The last step is to chop the chicken. After cooling it thoroughly, the flesh and blood will not be broken easily.
Steps 13
different cutting methods are somewhat different in sequence. Don't worry too much about the size and shape of the chicken nuggets at the beginning. The ability to cut neatly and put the plates is a skill that has been trained through hundreds of times of hand-pulling and knife-dropping.
is done more often, so you will naturally become proficient and skillful. When cutting, you should pay attention to safety. If you have strong arms at home, you might as well borrow it.
steps 14
skin and tender flesh~
steps 15
white cut chicken is: skin and tender flesh, the meat must be completely broken, and the bones are red. The heat is correct, and the meat produced is more tender and smoother, and will not turn into wood because the meat is too cooked. *For safety and dietary habits, the home version can appropriately extend the dipping time a little bit.
Steps 16
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2. If you make a whole chicken, you should cut it at the shoulder-length place on your chest
3. During the process of soaking the chicken, the water will remain in a state of not boiling, and there is no need to cover the pot for the whole process.
4. Prepare ginger and chopped shallots. The proportion of ginger, shallot, and shallot is. 2:2:1
5. After the ice water, brush a thin layer of oil on the chicken skin
6. After the chicken is cooled thoroughly, cut it into
