Free range chicken 1 only Raw green onions A few
Ginger piece Cooking wine A little
Ice cubes A bucket
How to make Cantonese-style boiled chicken (the way a Cantonese chef cooks it) How to make Cantonese-style boiled chicken (the way a Cantonese chef cooks) Illustration 1

Step 1

Choose a three-yellow chicken that is moderately fat and thin, not too fat. It is best to raise it at home. Take out the internal organs, wash them inside and out, and stuff your hands and feet into your stomach.How to make Cantonese-style white-cut chicken (the recipe of a Cantonese chef) Illustration 2

Step 2

Put enough water in the pot to cover the chicken body, add ginger, cooking wine, and chives. How to make Cantonese-style boiled chicken (the way a Cantonese chef cooks) Illustration 3

Step 3

Here comes the important part: the key point of boiled chicken is "soaking and blanching", three times and three times. After the water boils, hold the chicken in your hands and soak it in the hot water for 10 seconds, then lift it out and stay for 5 seconds. Repeat three times. Cantonese style boiled chicken (Cantonese cuisine chef's recipe) illustration 4

Step 4

After three times, if the temperature of the chicken's belly is the same as that of the outside, put the whole chicken in. Use low heat throughout the process, it must be a low fire, do not heat the water on a low fire like bubbling water. For about 35 minutes, "immerse" the chicken in hot water without covering it. When the time is up, use chopsticks to pierce the meat. If the chopsticks can be inserted into the meat, it proves it is cooked. Remove and place in ice cube water. How to make Cantonese-style boiled chicken (the way a Cantonese chef cooks) Illustration 5

Step 5

Take it out and put it directly into the ice water. Ice water can quickly cool down, and the principle of thermal expansion and contraction can make the chicken firmer and chewier. Cantonese style boiled chicken (how a Cantonese chef makes it) Illustration 6

Step 6

After the chicken is completely cooled, take it out and chop it (cut into pieces, which is also called white-cut chicken, white-chopped chicken) and put it on the plate. How to make Cantonese-style white-cut chicken (the recipe of a Cantonese chef) Illustration 7

Step 7

Prepare a white-cut chicken sauce: put minced garlic, minced ginger, chopped red onions, chopped green onions, oil and salt together. How to make Cantonese-style boiled chicken (the way a Cantonese chef does it) Illustration 8

Step 8

Heat the oil in the pot, pour the hot oil into the mixing bowl, and then add a little light soy sauce. Served with white-cut chicken with smooth skin and smooth meat, it is extremely delicious. Cantonese style white-cut chicken (how a Cantonese chef cooks) cooking techniques