White Cut Chicken (the most overlooked detail)

Cooking Instructions

1. 1. The weight of a free-range chicken, the net weight after dehairing is best within 2.5 catties (1.25kg), the chicken meat quality in this weight range is better, and it is easy to put into the general household pot. 2. It is best to buy chicken with a relatively dry surface and a clear layer of skin and meat, and the meat will immediately return to its original shape after pressing it down with your fingers, which is very elastic. When buying frozen chicken, be sure to thaw it well in advance. Pull the two chicken thighs to loosen the bones.

   

2. Prepare ice cubes that need to be frozen in advance. For the sake of hygiene, we cover the ice cubes with a layer of plastic wrap, and the ice cubes will come into close contact with the chicken. Bottled water can also be refrigerated first. Later we will use a mixture of ice and water~

   

3. Wash the chickens. If you choose to make a whole chicken, you should make a cut at the shoulder level of the chest, the purpose is the heating process, and the hot water can flow through this opening, forming a flow with the inside of the breech, so that the chicken's body is heated evenly and thoroughly.

   

4. The amount of water should be sufficient, add ginger slices and green onion knots, and completely cover the chicken. If there is less water, the heat will not be evenly distributed in various parts, and the floating matter will stick to the chicken skin. It is best to use a deep soup pot. Both water and heat are concentrated and averaged. If the capacity of the pot at home is limited, remember to turn the chicken over occasionally.

   

5. After the water boils, put the chicken vertically into the water for about 5-10 seconds, lift it for the same time, and repeat three times to alternate between hot and cold, this action is called "three lifts and three releases". In order for the internal and external temperatures of the chickens to be consistent, they are heated evenly. At this time, the skin of the chicken forms a tight state, and the chicken can lie in the pot. (The whole process, no need to cover the lid, no need to cover the lid, no need to cover the lid~)

   

6. Turn to low heat, and the appropriate criteria for water temperature are: hot water smokes and has very fine blisters, commonly known as "shrimp eye water". The water cannot be boiled, and it can be turned over slightly in the middle.

   

7. Soak half a chicken for 35 minutes, whole chicken for about 45 minutes. If it is difficult to accept the reddish bones, you can soak for an additional 5 minutes. Scoop it up and go through the ice water, about 30 seconds. The skin and chicken shrink rapidly when cooled, and become smooth and firm. A transparent jelly-like gelatin is formed between the skin and flesh.

   

8. Brush a thin layer of oil on the surface of the chicken skin and wipe it with gloves. Preventing the chicken skin from drying out is the secret of the chicken in the store that is always shiny and shiny. You can choose cooked peanut oil, if not, the vegetable oil with a light taste is also OK~ But I don't recommend using sesame oil, because the fragrance is relatively strong, and the whole chicken will completely overshadow the true taste of the chicken itself~
   To judge raw and cooked, you can poke the thicker part of the inner meat of the chicken thigh with chopsticks to see if there is any blood flowing out.

   

9. Shallots and shallots are cut into small pieces, and ginger can be processed in several ways.
   The first is to cut into thin slices, then into shreds, and finally into fine pieces and chop into puree.
   Second, cut the ginger into small pieces longitudinally, pat it loosely and chop it into puree.
   The third is a simple and crude method, which is directly ground into pieces with tools~. Now the hand-chopped ginger paste is not too many places to eat, so let's not be too complacent, and be kind to ourselves.

   

10. Prepare chopped ginger and shallots. The ratio of ginger, shallots, and shallots is 2:2:1. Many friends only use ginger and green onions to make ginger and shallots, but the shallots will make the whole aroma richer. In addition to shallots, there are also 1/2 teaspoon chicken broth and 1/2 teaspoon salt. Who says you can't copy and paste the taste of a restaurant? It's so easy to take home~

    

11. Heat the pan with cold oil, heat until the oil starts to smoke, pour in the ginger and shallots, and mix well. Peanut oil is the first recommendation here, it is really fragrant~. The oil temperature is relatively high, you must be careful of your delicate little hands, don't burn Ha, you must be persuaded to retire if you have children~
    Congratulations on mentioning a fine ginger and onion that can be served with three bowls of rice~

    

12. The last step is to chop the chicken, and after it is cool, the flesh and bones are not easy to break.

    

13. There is a slight difference in the order of the different cuts. Don't get too hung up on the size and shape of the chicken nuggets at first. The ability to make neat cuts and neatly arrange the plate is a skill that has been practiced through hundreds of hand knives and falls. If you do it more times, you will naturally be proficient and sharp~ Pay attention to safety when chopping, if you have a strong and powerful arm at home, you might as well borrow it at this time.

    

14. The skin is crisp and the meat is tender~

    

15. The highest specifications of white-cut chicken are: the skin is crisp, the meat is tender, the meat must be completely broken, and the bones are red. If the heat is accurate, the meat will be more tender and smooth, and it will not turn firewood because the meat is overcooked.
    *For the sake of safety and eating habits, the home version can be appropriately extended for a little immersion time.

    

16. Xiti with three bowls of rice, ginger and shallots without duck pears~