Cantonese Style White Sliced Chicken

Cantonese Style White Sliced Chicken

by Liang Xiaoyi (From WeChat.)

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

3

It’s the first time to try authentic white-cut chicken, and the skin is crispy and tender.

Ingredients

Cantonese Style White Sliced Chicken

1. Cut the accessories and set aside, minced ginger, green onion, coriander

Cantonese Style White Sliced Chicken recipe

2. A chicken has been dried, so don't cut off the chicken neck.

Cantonese Style White Sliced Chicken recipe

3. Add green onion and ginger to the pot, add a little rice wine

Cantonese Style White Sliced Chicken recipe

4. Hold the chicken neck, put the whole chicken in the water for about 20-30 seconds, try to scald the whole chicken, and then pick it up

Cantonese Style White Sliced Chicken recipe

5. Soak in the ice water prepared in advance

Cantonese Style White Sliced Chicken recipe

6. Then turn the pot again and repeat steps 4 and 5. Three ups and downs

Cantonese Style White Sliced Chicken recipe

7. After that, you can put the whole chicken in the water. The water I put in this time is a little bit less, and it's better not to have the whole chicken. After the water is boiled, turn to the lowest heat, and cover for about 12 to 13 minutes (depending on the size of the chicken, my chicken is about 1 catty, which is relatively small)

Cantonese Style White Sliced Chicken recipe

8. In these 12 minutes, turn over every 3 minutes, especially when the chicken thigh is thicker and it will take longer to cook.

Cantonese Style White Sliced Chicken recipe

9. After 12 minutes, use chopsticks to poke the position of the chicken thigh. There is no blood to indicate that the chicken is already cooked and ready to be served. Soak in ice water immediately after it is out of the pot and let cool (If the ice water has not covered the whole chicken, remember to turn it over)

Cantonese Style White Sliced Chicken recipe

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