How to make the skin of white-cut chicken yellow?

Do not cook the yellow of boiled chicken, do not cook the yellow of boiled chicken, do not cook the yellow of boiled chicken! Say the important things three times.

White-cut chicken and white-cut chicken are symbolic foods in Guangdong and Shanghai. The chicken skin is crisp and refreshing, and the chicken is tender and delicious, which is fascinating. Especially the bright yellow skin light makes the appetite double. Many people mistakenly think that chicken skin is dyed, but the fact is that the chicken breed chosen by others is Sanhuang chicken with natural yellow skin. Sanhuang chicken is a kind of high-quality edible chicken, which has a long history of breeding in China. It has obvious characteristics such as yellow feet, yellow mouth and yellow hair, and actually needs to add a yellow skin.

Sanhuang chicken does not refer to a single breed of chicken, but a very broad category. Guangdong Ma Qing Chicken, Bearded Chicken, Shalan Chicken, Guangxi Shanfeng Chicken, Hainan Wenchang Chicken, Zhejiang Xiaoshan Chicken, Shanghai Pudong Chicken, Shandong Mengyin Chicken and Shouguang Chicken all belong to Sanhuang Chicken Family. In addition to the innate varieties, the amount of grain protein and animal protein in the later feeding conditions also determines whether chicken skin can become an important factor to attract lemon yellow.

If you don't have the conditions to buy a suitable Sanhuang chicken, you can coat a layer of turmeric powder on the surface of the slaughtered ordinary chicken skin, stay for 20 minutes, and then wash off the turmeric powder to cook the chicken, which can also achieve a similar effect. Turmeric is the name of zingiberaceae, and it is a natural spice and dye. It plays an important role in the production of yellow curry. Although it is natural and harmless, turmeric powder has a certain special smell, which will affect the final taste of chicken. Secondly, the biggest highlight of Sanhuang Chicken is its tender and juicy meat and delicious taste. Ordinary chicken dyed to make white-cut chicken looks like that, but the taste and taste are far less than the real white-cut chicken. Use with caution.

Boiled chicken is a delicacy that highlights local characteristics. Its skin is golden yellow, its meat is tender and delicious, and it tastes very delicious when dipped in seasoning.

How to yellow the skin of white-cut chicken?

First, this should be related to the selection of chicken materials, and it is best to choose Sanhuang chicken. After slaughter, the clean Sanhuang chicken has yellow skin, yellow mouth and yellow feet, so it is called Sanhuang chicken.

Secondly, there is a layer of fat under the chicken's epidermis. This layer of fat will ooze yellow grease in the soup after boiling in hot water.

Third, after several times of boiling in hot water and soaking in cold water, the chicken skin is already golden yellow. Besides, it has a yellow appearance. Goose skin is not as difficult as Huang Dou.

Let's share with you the practice of home cooking.

1. First, apply cooking wine to the chicken, marinate with onion and ginger slices for a few minutes to remove the fishy smell, then wash the chicken and control the moisture.

2. add water to the pot and put some ginger to cook. When the water in the pot boils to bubbling, turn off the fire before the water boils.

3. put the chicken in hot water, which is much more than the plane of the chicken.

4. Cook the chicken in the hot pot for a few minutes, and the cooking time depends on the size of the chicken. The water in the pot is always slightly boiling.

5. Cook for about five or six minutes, remove the chicken from hot water and quickly put it in cold water to cool.

6. Take out the chicken soaked in cold water and boil it in hot water. It needs to be repeated several times, and the chicken will probably be cooked.

After such processing and cooking, Sanhuang chicken has golden skin color and tender meat. And retains the original flavor of the ingredients.

If you want to make the chicken skin yellower and brighter, dry the cooked Sanhuang chicken and coat it with cold-rolled olive oil while it is hot. Olive oil is golden yellow and contains the fruity aroma of olives. The entrance is not greasy, and the oil contains a slightly spicy taste. The important thing is that olive oil is good for people.

Finally, you need to chop the white-cut chicken into small pieces and dip it in the seasoning to enjoy the delicious food!

The best way to eat fresh and tender chicken should be white-cut chicken, and an excellent white-cut chicken usually has an oily yellow appearance except crispy skin and tender meat, cooked meat and raw bones. Let's talk about it: how to make the skin of white-cut chicken yellow?

Personally, I think the shiny yellow skin of authentic white-cut chicken is actually two reasons, which are related to the choice of ingredients and cooking methods of white-cut chicken. Let's talk about material selection first. Authentic white-cut chicken uses Sanhuang chicken (yellow feathers, yellow claws and yellow beak). Sanhuang chicken is not an exact breed in the strict sense. Guangdong Qingyuan chicken, Shanghai Pudong chicken, Wenchang chicken, etc. They all conform to the characteristics of Sanhuang chicken and are also good ingredients for making white-cut chicken. The skins of these chickens are also attractive bright yellow when cooked.

The second is cooking. Sanhuang chicken is much more expensive than white striped chicken, so for the sake of cost, sometimes someone will come up with a "flexible" method. For example, dyed with gardenia and turmeric powder. Of course, you can also soak the whole chicken and brush it with a thin layer of cooked oil, and the color of the chicken skin will turn yellow, but these are basically smoke screens and have no practical significance.

It is said that when farmers raise chickens themselves, if dried corn, carrots and other things rich in natural pigments are added to the food, the color of chicken skin will turn yellow after a long time.

However, delicious is the last word. Chickens with long feeding cycle and rich nutrition must be delicious no matter how they are cooked, and there is no need to ask for any color appearance. Boiled chicken, also known as boiled chicken, is a Cantonese dish. Its skin is smooth and tender, light and delicious, and it is well-known in Guangdong, Hong Kong and Macao. Guangdong people always have a boiled chicken at festivals and wedding banquets. Boiled chicken is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken, and Qingping chicken is also a kind of boiled chicken. The production is simple, characterized by being fresh and not rotten, maintaining the original flavor and not adding any ingredients.

Authentic white-cut chicken is selected from Sanhuang chicken produced in Yangshan County, Qingyuan City, Guangdong Province. This kind of three-yellow chicken has yellow feet, yellow skin and yellow mouth, and the white-cut chicken cooked with it can also be called three-yellow chicken. Yellow skin oil is a major feature of white-cut chicken, so how to make the skin yellow for ordinary chicken bought in the market? There are two most common practices.

Firstly, gardenia is added to the soup to color its surface. Ingredients: chicken 1 piece, 2 star anise, 2 gardenia, ginger, onion and garlic. First, clean the chicken and drain it for later use. Drain the chicken, you can prepare the ingredients, slice the ginger, cut the onion into chopped green onion, chop the garlic into mashed garlic, and beat the gardenia.

After everything is ready, put the amount of water that hasn't eaten the chicken into the pot, add the star anise and ginger slices, put the chicken into the pot for 2 minutes after the fire boils, take it out and soak it evenly in ice water for 2 minutes (turn it over from time to time and scoop hot water into the chicken with a spoon). Add gardenia and chopped green onion into the pot, mix well, take out the "supercooled" chicken and put it back in the pot, cover the pot, bring it to a boil with high fire, and turn off the fire after boiling for 5 minutes. Don't open the lid, let the chicken continue to soak in the pot until the water is cold. Drain the chicken and put it in the refrigerator for a period of time. When eating, take out the chicken, chop it into pieces and dip it in chopped green onion, garlic and soy sauce.

There is a more authentic way, that is, soak the chicken, don't cook it, dry the skin and brush it with peanut oil. Immerse the washed chicken in slightly boiling water to ensure that the water is only boiling, not boiling. The whole process lasts for 20 minutes. The chicken needs to be fished out once in the middle of soaking, and then put back into hot water after "supercooling" and repeated twice, so as to better keep the temperature inside and outside the cavity consistent.

Boiled chicken, also known as boiled chicken, is a special dish originating in Guangdong. It is a traditional dish in the Cantonese cuisine system, with Huang Juhua. However, to be a yellow-skinned chicken, we must start with the variety of chicken. Generally, you choose yellow-skinned chicken from the Philippines, which keeps the chicken delicious, original and very delicious. The seasoning is mainly made of special ginger and onion.

Legend has it that Empress Dowager Cixi suffered from anorexia for many years because she was cured by eating a boiled chicken. The story begins with a night in late autumn. Empress Dowager Cixi's anorexia is getting more and more serious. Eunuchs look for food for Empress Dowager Cixi everywhere. Inadvertently, the eunuch came to the misty rain shop in the south of the Yangtze River and found a barefoot chef. Chefs have a bad habit, that is, they never wash their hands after going to the toilet, and their hands are full of rice fields. He just rubbed a few corners of his clothes and went to the kitchen to roast chicken, but he said. There is a long queue every day, and many of them are calligraphers and poets.

To make a long story short, the eunuch arrived in Beijing with a barefoot chef and immediately went to cook for Empress Dowager Cixi. Empress Dowager Cixi sat listlessly on the bed, so she smelled cold-cut chicken and brine chicken, and immediately ran out of the bed without wearing shoes. She grabbed the cold chicken from the eunuch and took a big bite. It was so delicious that she was intoxicated. She found her mouth salty and fell down. Later, the chef also stayed in the palace to cook for Empress Dowager Cixi. . . . . .

Ingredients: a Philippine turkey, 20 kg leek, 20 kg ginger and garlic.

Seasoning: dead sea salt crystal, Millennium sesame oil, peach juice, 50-year-old vinegar, 8 tablespoons of 40-year-old soy sauce, 2 kg of rock sugar and 3 kg of honey.

1: Slaughter the chicken, clean it, put it in water that has not been cooked with the chicken, then cook it for 120 minutes, (or soak it in hot water for 90 minutes, so the chicken will be tender, depending on personal preference), put it in nitrogen water after cooking, and cool it for one hour.

2: Chop onion, ginger and garlic, pour them into a small bowl, add seasoning, add appropriate amount of chicken soup and mix well.

3: Cut the cooled chicken into small pieces and put them in a plate, then pour the juice on it.

Let me answer that. My method was taught by Professor Ding, a master of Cantonese cuisine. It should be authentic, and I think the yellow skin is definitely not cooked with gardenia or something, but brushed with peanut oil.

The practice of authentic boiled chicken:

The whole cooking process of chicken needs a suitable cooking container that can completely immerse the whole chicken, and the capacity is larger, so that the water is not easy to cool or heat up quickly. In addition, choosing chickens is also very important! Sanhuang chicken, Qingyuan chicken and Wenchang chicken are all good choices. Also, chickens should not be too old. Chickens about three months old are a better choice.

Pay attention to the boiled chicken is soaked, not boiled! 1. Wash the chicken and soak it in slightly boiling water. This process is very important. First, make sure the water has just boiled. Once the water is boiled, the chicken skin will break and affect the shape of the dish. The whole process can last 15-20 minutes. It would be great to cut the bone with blood. In the middle of soaking, you need to lift the chicken with an iron hook, pour out the abdominal cavity, put in cold water and then put in hot water. Keep the temperature inside and outside the cavity consistent.

2. Immerse the soaked chicken in cold boiled water until it cools, and remove the floating fluff.

3. Dry the epidermis, brush it with peanut oil, cut it into small pieces and put it in the shape of a chicken.

I tell you, I am a chef, mainly cooking Huaiyang cuisine. The topic of this question is a very good one, and it is probably eating food, because white-cut chicken is the best way to eat fresh chicken, but it is also oily but not greasy, with moderate taste, bright color and appetite. Let's talk about how to make yellow white-cut chicken.

First of all, the raw material should be Sanhuang chicken, because the selection of materials is also the key, because whether it is the Bund or the hotel's white-cut chicken or the saliva chicken, this kind of red-haired chicken is used, and these chicken skins are also attractive yellow after being cooked.

Followed by the cooking stage. Sanhuang chicken takes a little longer to cook than laying hens and broilers. When cooking, someone puts yellow pigment in it, and the color will look better.

The practice of Sanhuang chicken is actually very simple. You can talk to me in private if necessary. I am a good cook who knows everything.

If the chicken is raised by farmers themselves, it will be yellower when cooked, because that kind of chicken eats corn, carrots and so on. But delicious is the last word, and old chickens are delicious.

In the Cantonese New Year's Eve dinner, there is a classic Cantonese dish-boiled chicken, which occupies a place in the hearts of Cantonese people. There are more than 200 ways to cook chicken in Cantonese cuisine! When it comes to eating, no one in that area can really compare with Cantonese. To be a white-cut chicken, you have to choose Sanhuang chicken specially. The so-called Sanhuang chicken has yellow skin, yellow feet and yellow mouth, and the materials are excellent. And the white-cut chicken looks like a simple white-cut chicken, but the color, taste and taste of different people are different.

Many people who haven't eaten boiled chicken will think that boiled chicken tastes weak and has nothing to eat, but I want to say that you really underestimate Cantonese people. As a famous dish in Cantonese cuisine, how can the taste of boiled chicken be bad? In addition, the choice of ingredients and ingredients of boiled chicken is very fine, and boiled chicken can be made. The chicken skin is crispy and delicious, smooth and tender.

People who have never cooked boiled chicken have such a question, is "boiled boiled chicken" steamed or boiled? Guangdong people are like this, no wonder the meat is smooth and tender. In fact, Guangdong people use hot water to boil the chicken, so the boiled chicken is neither steamed nor boiled, but boiled, because the casserole has a good heat preservation effect, and the chicken oil in the chicken has a heat preservation effect.

One more question. When many people cook their own boiled chicken, they soak it in hot water. Why can't they make white-cut chicken with golden color and tender meat? I have specially consulted the master of Cantonese cuisine for 40 years. He said that to make white-cut chicken, you should put not only onion and ginger, but also two slices, so that the chicken skin will be golden. It's yellow gardenia.

Boiled chicken in sauce

Ingredients: Sanhuang Chicken, 2 pieces of Gardenia, 50g of onion ginger, 20g of peanut oil,10g; Crude salt;

Specific practices:

The first step is to wash some fine hairs of the bought Sanhuang chicken, then dry the water inside and outside, prepare the onion, ginger slices and gardenia, then take out a casserole to make soup, pour more water into it, boil it with high fire, and then put the gardenia, ginger slices, onion slices and coarse salt into it to cook for a quarter of an hour.

Step 2: After the seasoning is cooked, put the Sanhuang chicken "three times" (hold the chicken head by hand, put the chicken body into the pot, soak it in water for 10 second, then take it out, and repeat this three times to make the chicken heated evenly inside and outside) into the casserole, then turn off the fire and cover it with a sand cover 1 hour.

Step three, prepare a pot of ice water. After the chicken is stewed, take it out to dry for a while, and then put it in ice water for 5 minutes. This is the secret of crispy chicken skin. This method uses the principle of thermal expansion and cold contraction. The chicken skin tightens when it meets ice water, so that we can eat crispy chicken skin. Finally, cut the chicken into pieces and put it on a plate.

Dip:

Ginger dipping sauce: first cut ginger, coriander stalks and scallion into thin slices, then burn some boiling oil, pour it into a bowl, and add two spoonfuls of soy sauce.

Tips:

1, the secret of golden color of white-cut chicken is gardenia, which is a natural and nontoxic food pigment. So when we soak boiled chicken, we can soak it with two pieces of gardenia, no matter what kind of chicken it is.

When the chicken is cooked in cold water, it will be cooked, and it will be too old to soak for half an hour. Turn off the heat after the chicken is cooked for two minutes. Just soak the chicken in the soup for half an hour. In my home in Guangxi, chickens are indispensable on holidays. Now, who will be the guest? That plate is set. Nobody moves. Hehe, the living standard is so high.

In addition to Guangdong and Guangxi, people in other provinces can only eat cocks, because they can't castrate chickens, so they can only eat cocks. Guangdong people like to eat roosters best, which is quite slippery. . . I'm not used to eating it before, but it doesn't look ripe. Later, I felt that dipping in juice tasted good (_).

Before evolution, people in Guangzhou liked to eat slippery karma, but if cooked well, they would get off the ground. Theoretically, they can get a raw chicken from the ground. If they are separated from the ground, they will be primitive and smooth enough. Bird flu? What kind of shock is it to stay away from the ground? This is crucial. It's slippery!

According to my experience, if ordinary white striped chicken follows the formal tutorial, it will not make that oily yellow. You must be a free-range Sanhuang chicken to have this healthy oily yellow.

Of course, if you want ordinary white striped chicken to become this color, you can try some turmeric. This is a simple strategy for our catering. The specific operation is to melt a little turmeric with cooking oil, and then mix in diced chicken. But there is a problem because it is mixed, not only the skin is yellow, but also the meat is yellow, which is easy to identify.

Of course, if you have enough experience, you can add turmeric directly when cooking, which will be much more natural.

Note that turmeric is not ginger!