Cantonese White Sliced Chicken

Cantonese White Sliced Chicken

by The heart of the piano and the courage of the sword

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Cantonese people say that chicken is not a feast, and a delicious chicken is naturally indispensable on the table. Among them, white sliced chicken is the first choice because it is easier to make and can taste the original flavor of chicken. Cantonese people like the original flavor. The requirements for white-cut chicken are relatively high. A good free-range chicken will make delicious dishes. People in western Guangdong like to use steer roosters to make white-cut chickens, because of its strong gravy, it has been raised for a long time, and it smells like chicken. People in the Pearl River Delta like to use tender hens because the meat is tender and smooth. In fact, both methods are quite good, each with its own characteristics. Generally, I like to use about two catties of orchard free-range chickens to make. One is because there are fewer people in my family, but the free-range free-range chickens raised in the orchard taste better and have a more delicate taste. A family of three, one chicken just wiped out, the little MM can eat half of it, ha ha. "

Ingredients

Cantonese White Sliced Chicken

1. One of the stocking tender hens is slaughtered and washed.

Cantonese White Sliced Chicken recipe

2. Add water to the pot to boil, put the whole chicken into the pot, lift the chicken up after boiling, let the water in the chicken belly flow out, put it into the pot, and slowly soak for 20 minutes.

Cantonese White Sliced Chicken recipe

3. The soaked chicken scoops up and cools.

Cantonese White Sliced Chicken recipe

4. Cut the chicken into a suitable size and serve on a plate. Use sand ginger, garlic, coriander, light soy sauce, and peanut oil to make a seasoning and serve.

Cantonese White Sliced Chicken recipe

Tips:

1. The white-cut chicken tastes good only when the whole chicken is in the pot. If you are not sure whether the chicken is well cooked, you can insert it from the back with chopsticks, and it will be fine if it can be pierced through.

2. Be sure to use a low heat when soaking the chicken, and just open it slightly.

3. If you want chicken fragrant, throw a few grains of Jiang Juzhu into the water to enhance the flavour.

4. When the chicken is in the pot, stuff its claws into the stomach so that the water can soak into it smoothly.

5. The quality of the white-cut chicken is very important, and the free-range chicken tastes delicious.

Comments

Sign in to comment

Similar recipes

Dongan Chicken recipe

Dongan Chicken

Young Hen, Ginger, Dried Chili
Stewed Chicken recipe

Stewed Chicken

Young Hen, Lettuce, Green Eggplant
[zhejiang Cuisine] Beggar Chicken recipe

[zhejiang Cuisine] Beggar Chicken

Young Hen, Onion, Parsley
Steamed Chicken with Mushrooms recipe

Steamed Chicken with Mushrooms

Young Hen, Water Faded Shiitake Mushroom, Egg