Fat, Tender and Delicious--white Cut Chicken

Fat, Tender and Delicious--white Cut Chicken

1. Wash the three-yellow chicken and stuff some green onions and ginger into the chicken belly.

2. Add enough water to submerge the chicken in the soup pot, add the shallots, ginger slices, and cooking wine, and boil on high heat.

3. After the water boils, change to medium heat, and let the noodle soup boil.

4. Put the chicken in the pot and cook it, raise the pot four to five times in the middle, and pour out the water in the cavity to maintain the same temperature inside and outside.

5. Turn off the heat, cover the pot and soak for about 15 minutes until cooked. Use chopsticks to insert between the chicken legs without blood spilling, and then pick it up.

6. Soak the whole chicken in ice water for 20 to 30 minutes.

7. Take out the dry skin, sweep on the sesame oil (or cooked peanut oil), chop into small pieces, and put it in a dish.

8. It can be served with scallion oil, light soy sauce and other condiments. For heavy taste, you can use homemade sauces such as bean curd sauce, spicy tempeh, and sesame oil.

Tips:

1. White chop is the most effective and simplest cooking method to keep the original flavor, suitable for families. Traditionally, there are white cut lamb and white cut chicken. Especially known as the white chicken. Chuan Bai Zhan Ji originated in private hotels in the Qing Dynasty, and it was widely circulated. The best local chicken breeds are used as raw materials for Bai Zhan Ji. For example, the Bai Zhan Ji in Fujian Hakka cuisine uses Hetian chicken, and Shanghai Bai Zhan Ji uses three yellow chicken.

2. The cooked chicken should be cooled in cold water, so as to maintain the original taste and color of the chicken, but also to make the chicken skin crisp.