White cut Wenchang Chicken

White cut Wenchang Chicken method:

Raw materials for white cut Wenchang Chicken

Wenchang Chicken (the best hen to lay eggs) 1 (weight about 1000 grams), shredded ginger, mashed garlic, monosodium glutamate, white vinegar, sugar, refined salt and soy sauce.

Processing steps of white cut Wenchang Chicken:

1. Cut the neck of the live chicken to bleed, remove the hair and dirt (do not damage the whole chicken), and wash it. Insert a porcelain spoon into the mouth of the chicken pouch (to facilitate the convection of the soup from the chicken cavity), twist the chicken feet and insert them into the hole of the chicken's lower abdomen to fix them, bend the chicken's head upward and clamp it with the wing nest (the purpose is to make the chicken's head backward and not clamp it with the wings, but it is necessary to grasp the shape when cooking the chicken), turn it over and heat it in the boiling clear soup to make the chicken expand and shape.

2. Use slow fire to soak for about 5 minutes, lift the chicken with iron hook, pour out the abdominal cavity soup, and then put it into the soup to soak and cook for three or four times until it is only cooked (not over cooked or over cooked). After leaving the fire, let it cool down, soak it in the soup, take it out after a little cold, and apply a layer of sesame oil to make the skin light yellow and bright. When eating, cut the pieces and put them on the plate, and build them into the original chicken shape

Characteristics of white cut Wenchang Chicken:

The dish is beautiful, light yellow and bright in color, crisp skin, tender meat and delicious. It tastes delicious when dipped in seasoning. It tastes delicious and smooth.

White cut Wenchang Chicken

White cut Wenchang Chicken, Shanghai style dish, beautiful plate, light yellow color, crisp skin, tender meat, delicious, dipped in seasoning and eat, mouth fragrance, smooth abnormal. Main raw materials: Wenchang Chicken (the best hen to lay eggs) 1 (weight about 1000g), shredded ginger, mashed garlic, monosodium glutamate, white vinegar, sugar, refined salt, and soy sauce.

Production process

1. Cut the neck of the live chicken to bleed, remove the hair and dirt (do not damage the whole chicken), wash: insert a porcelain spoon into the mouth of the chicken's capsule (to facilitate the convection of the soup from the chicken cavity), twist the chicken's feet and insert them into the hole of the chicken's lower abdomen for fixation: bend the chicken's head upside down and clamp it with the wing nest (the purpose is to make the chicken's head upside down and not clamp it with the wings, but you need to master the shape when cooking the chicken) Put it into the boiling clear soup, turn it over and scald it to make the chicken expand and shape. 2. Use slow heat to soak for about 5 minutes. Lift the chicken with iron hook, pour out the abdominal cavity soup, and then soak it in the soup. Repeat three or four times until it is only cooked (not over cooked or over cooked). After leaving the heat, soak it in the soup and take it out after a little cooling. Spread a layer of sesame oil to make the skin light yellow and bright. Cut it into pieces and put it on a plate to build the original chicken shape Seats.

Seasoning

There are usually two types, one is salty type, which is made of shredded ginger, minced garlic, monosodium glutamate and soy sauce, the other is sour and sweet type, which is made of white vinegar, sugar, refined salt, minced ginger and mashed garlic. Another chili sauce is available. In the folk, there are condiments made of camellia oil or sesame oil mixed with shredded ginger, garlic, orange juice and refined salt.

Longitude: 104.06573486

Latitude: 30.65946198