Blanched Chicken

Overview

Cantonese people are famous throughout the country for loving chicken. In Guangdong, there is a saying that there is no feast without chicken, which shows the status of chicken on the dining table of Cantonese people. White-cut chicken, also called white-cut chicken, is the most common type of chicken dish in Cantonese cuisine. You can find white-cut chicken from restaurants to ordinary people's homes, and it has a unique flavor. Among them, Zhanjiang white-cut chicken is even more famous in Guangdong, Hong Kong and Macao. The seemingly simple plain-cut chicken is actually anything but simple. The deliciousness of the plain-cut chicken is inseparable from the choice of chicken breed, as well as the heat used to marinate the chicken.

Tags

• hot dishes
• chinese banquet
• pregnant women
• old man
• lunch
• coriander
• peanut oil
• shajiang
• zhanjiang chicken
• soy sauce

Ingredients

Steps

1. 1 After purchasing the chicken, clean it and place the chicken feet in the belly of the chicken, as shown in the picture, to prevent the chicken feet from protruding during cooking. The same goes for chicken wings. When buying, be sure to choose one that weighs about 1,000g, so it is easy to cook and the meat is very tender. When cleaning the chicken's internal organs, pay attention to thoroughly cleaning the chicken lungs and other internal organs.

   

2. 2 Put the pot on the fire, add water, bring to a boil over high heat, lift the chicken head with your hands, put the chicken body into the water and blanch it, lift it up after 3 seconds. At this time, pay attention to sorting the chicken wings and chicken feet with your hands, and blanch them in the water again. Repeat this process three times to keep the temperature inside and outside the chicken's abdominal cavity consistent. Be careful not to blanch for too long each time. Then put the whole chicken into the cooking pot and soak it, cover the pot lid, make sure the water covers the whole chicken body, soak it for 20-30 minutes and take it out. You can also boil the shrimp eye water on low heat for 15 minutes.

   

3. 3 Immediately soak the cooked chicken in cold water. If you want better results, you can soak the chicken body in ice water. After 10 minutes, take it out when it is cool (note that it must be cool, you can soak it for a while). After that, dry the chicken body, and use a towel to wipe away the moisture on the skin of the chicken. In fact, whether it is soaked in cold water or added with ice, the main effect is to increase the smoothness of the skin and smooth meat. If you are not particular about it, you can also place it directly on the plate and let it cool naturally. (I think I look handsome this way).

   

4. 4 Cut into pieces and plate

   

5. 5 Remove the chicken offal and cut into pieces

   

6. 6 Put the ginger powder in the bowl first, then pour the soy sauce, and finally the peanut oil. This is also very particular. In this order, when dipping in soy sauce, the surface of the chicken will be dipped in peanut oil first, making it tender and delicious.

   

7. 7 Paired with sand ginger, it has a special taste. I also like to eat it with raw cilantro.