How to make boiled chicken delicious?

White-cut chicken is a famous dish in southern cuisine, with beautiful appearance, yellow skin and white meat, fat and tender, and very delicious. So what?<

White-cut chicken is a famous dish in southern cuisine, with beautiful appearance, yellow skin and white meat, fat and tender, and very delicious. So what?

Preparation materials of boiled chicken:

Ingredients: a little cock.

Accessories: Jiang Mo 5g, shredded onion 5g.

Seasoning: 0.5g of refined salt and 6g of peanut oil.

Characteristics of boiled chicken:

Description: White-cut chicken is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious.

Features: the color is white with oily yellow, and it has the smell of scallion oil. The scallion section is decorated with flowers, and mustard sauce is used when eating, which makes the food unique.

Teach you how to cook boiled chicken, and how to cook boiled chicken is delicious.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

(1) Slice shallots and ginger, divide them into two parts of Fluttershy with refined salt, and mix well. Heat the wok over medium heat, drain the oil until it boils slightly, take it out, and pour it on two small plates to serve;

(2) Wash the chicken, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak in 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off fluff and yellow clothes, and then fish it out. Dry the epidermis, sweep the cooked peanut oil, cut it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion.

Dietary culture of boiled chicken

1. Boiled chicken, also known as three-crispy chicken, is a traditional dish in Shanghai and is often used as a cold dish in banquets and banquets. Because chicken is not cooked with seasoning, it is called boiled chicken. Shanghai boiled chicken began in the late Qing Dynasty and first appeared in hotels. It is made from the local Pudong Sanhuang chicken. Cooked chicken is hung in the cooked food window and chopped according to customers' needs. Later, hotels in Shanghai also generally supplied it, not only with more exquisite materials, but also with cooked shrimp soy sauce and boiled chicken for customers to dip in, which was more delicious. At present, the "white-cut chicken" operated by Xiao Shaoxing restaurant in Shanghai is the most famous. In the 1940s, Shaoxing was originally a chicken porridge stall, which was interrupted for a long time after liberation. 1978 resumed as a small Shaoxing chicken porridge shop. Because the store insists on boiling the chicken with Sanhuang chicken, the quality is good and the taste is delicious, which is well received by customers and famous throughout the country. 1985 Shaoxing "white-cut chicken" was rated as a national quality product by the Ministry of Commerce. Now, despite the competition from hundreds of chickens in Shanghai, Shaoxing's "white-cut chicken" has always ranked first. Sales volume, quality and reputation rank first in China. use

Shanghai Pudong Sanhuang Chicken is cooked in a soup pot. The finished dishes are golden in color, crisp, tender and delicious.

When it comes to Shanghai's special dishes, boiled chicken seems to be the favorite of Shanghai people, as can be seen from the number of shops and product types selling boiled chicken in Shanghai beach. If Beijing roast duck is a specialty of Beijing, then there is no doubt that Shanghai will push the white chicken. The origin of boiled chicken can be traced back to the famous court dish Lu Ji of Chu State during the Warring States Period. According to Guo Moruo's textual research, dew chicken is braised chicken, which is made by selecting tender hens and cooking them in five-flavor marinade. Handed down from generation to generation, it became a delicacy for the imperial court and the people. In the process of evolution, there are two more flowers: red and white, red is roast chicken, and white is now white-cut chicken.

2. Xiao Shaoxing Chicken Porridge Shop is located near Yunnan South Road and Ninghai East Road in Shanghai, and it is a chicken flavor shop that enjoys a good reputation at home and abroad. The boiled chicken cooked by it is beautiful in appearance, with yellow skin and white meat, fat, tender and delicious, and very delicious. 1958 Shaoxing boiled chicken was rated as a national quality product by the Ministry of Commerce.