How long is the best time to cook white-cut chicken to make it taste fresh and tender?

"No chicken, no feast" is one of Guangdong's signature dishes. Guangdong does like sweets in some cases, but it doesn't mean that all dishes are seasoned with heavy sugar. Cantonese cuisine has a very clear distinction between "dessert" and "dish". With the economic reform and opening-up in China, this sweet, intelligent, hardworking, smart, business-oriented, with his 18 cooking skills, he came to the national famous. Modified white-cut chicken, also known as "white-cut chicken", is a famous cold dish with unique flavor and delicious taste made by many restaurants and families in southern China. It originated in Guangdong, so boiled chicken is very famous in Cantonese cuisine, although it is in Cantonese cuisine.

Is the boiled chicken old or young? To cook boiled chicken, if you use hens, it is recommended to choose local chickens that last for about 120 days, because regular exercise makes the meat firmer and tastes better. /kloc-chickens about 0/20 days old are basically washed with Sanhuang chicken, tender chicken and native chicken, blanched with ginger, turmeric powder and yellow wine, put the chicken in water for ten seconds, then lift it up and repeat it three times. The purpose of this is to heat evenly and prevent the skin from breaking. Next, put the chicken in the pot and boil it again. White-cut chicken pays attention to freshness, sweetness, tenderness and smoothness in material selection.

Authentic Guangdong white-cut chicken is best to use Qingyuan chicken above 3 kg. Qingyuan chicken skin is yellow and tender, with a long aftertaste and the fragrance of onion and ginger juice. Let's talk about the practice of white-cut chicken. White cut chicken, also known as white cut chicken. Because this dish supports the table of every festival, it is a very soulful dish. Since the weight of boiled chicken is so heavy, the selection of materials must be quite harsh. Not all chickens are qualified to be white-cut chickens! Wash the chicken, control the water for later use, cut the onion and ginger, put them in a pot, add water, cook wine and salt to boil, turn down the heat and put them in the chicken for 3 minutes, then take them out and air them for 30 seconds. Continue to soak in the pot for 5 times.