[Difference between white-cut chicken and white-cut chicken]
Both white-cut chicken and white-cut chicken belong to Cantonese cuisine, but the methods are slightly different, so they are called differently.
But the flavors produced by both are similar.
The chicken meat of white-cut chicken is very tender and tastes particularly good, and the unique method of white-cut chicken can ensure the initial aroma of chicken as much as possible.
White-cut chicken, also known as white-cut chicken, is the most common type of Cantonese chicken seasoning and is a type of dipping chicken.
Its characteristics are easy to make, fresh and not rotten, no ingredients and original flavor.
The white-cut chicken skin is smooth, light and delicious, and is well-known in Guangdong, Hong Kong and Macau.
Qingping chicken is also a type of white-cut chicken.
Wenchang chicken is famous for its “color, aroma, flavor, and shape”. It is a well-known traditional dish in Hainan. However, among many cooking methods, Baiqian can best reflect the chicken’s fresh and smooth original flavor.
However, unlike the white-cut method of Cantonese cold and heat exchange, the white-cut Wenchang chicken pays more attention to natural cooling, so as to keep the original flavor of chicken as much as possible.
The earliest chickens were clearly visible with a grid-like skin, pale color, thin skin and tender meat, crispy bones, and smooth and delicious taste.
Ingredients: 1 chicken, 2 eggs, 20 grams of white sesame (two teaspoons tipped), 10 grams of salted chicken powder (one teaspoon flat), 10 grams of salt (one teaspoon flat), 4 fragrant leaves, 3 star anise, cinnamonMeans a length.
Practices: 1. Slaughter Wenchang chicken, carefully remove hair, remove viscera and wash for future use.
2. Boil the broth, immerse the processed Wenchang chicken in the soup, cook it on a low heat and simmer slightly, and keep the water temperature for about 25 minutes.
3, the whole chicken out of the pan, let it cool for 15 to 20 minutes, and then cut into pieces and serve.
Tips are different from Cantonese-style white-cut chicken, which is soaked in hot and cold alternately. In the process of cooking the chicken, there is basically no need to use cold water to avoid affecting the original flavor of the chicken.
Wenchang chicken that has just been soaked out of the pan should not be chopped immediately, because the chicken meat will be out of water at this time, and if you cut the chicken skin, it will shrink, and it will not be neat and will affect the appearance.