Guangdong Baiqieji
Cantonese white-cut chicken is a celebration dish featuring a whole chicken poached until just cooked, then plunged into ice water to produce silky-smooth skin and juicy, tender meat.
食材清单
- Sanhuang chicken 1 pcs
- Scallions and ginger to taste
- Cooking wine 2 tbsp
- Salt to taste
- Ginger paste to taste
- Scallion oil to taste
- Sesame oil to taste
制作步骤
- 1. Wash and process the three-yellow chicken
- 2. Add water to the pot and bring to a boil. Add in Cantonese white-cut chicken and blanch until cooked.
- 3. Drain the Cantonese boiled chicken and put it into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
文化小知识
白切鸡是粤菜烹饪哲学最纯粹的体现——食材上乘，烹饪方法却要简单。这道菜非常考验粤菜厨师的手艺：鸡肉必须煮得恰到好处（没有红骨，没有煮过头的干肉），皮必须光滑胶质，姜葱油必须平衡。在广东，每逢重要场合都会有这道菜。鸡肉的质量至关重要——只有饲养至少 6 个月的散养鸡（三黄鸡）才可以。