Qingyuan white chopped chicken is well-known in Cantonese cuisine. After cooking, the skin is yellowish and the meat is extremely tender. The size of each net chicken is only over a pound. The ingredients for cooking white chopped chicken are only ginger (or sand ginger) and green onions. The seasoning is very simple, but it is just salt, soy sauce, and a few drops of sesame oil.

　　 To prepare white chopped chicken, prepare ice water or ice chicken soup in advance.

　　1. The internal organs of the chicken need to be cleaned, including the lungs in the deep ribs and the adrenal glands under the vertebrae; the beaks and claws of the chicken must be cut off and the horns should be removed; the tail of the chicken should be removed The dirty oil needs to be cut off.

　　 2. Boil boiling water in the pot, put the clean chicken and drizzle with Huadiao wine, discard the dirty noodle soup, remove the chicken, and rinse it with boiling water in the pot.

　　3. Change to clean water and bring it to a boil. Put onions and scalded chicks. After a while, set a low heat and soak the chicks in a weak "chrysanthemum bubble" for about half an hour. Some cooks pursue a more fresh effect, only soaking for 10 minutes, there is blood water near the chicken bones when they are out of the pot, personally think that it is better to cook a little more, which can ensure hygiene and safety. In addition, it is better if the restaurant always stocks broth. You can dip the chicken directly in the soup pot, this method can make the chicken more delicious and tender.

　　 4. During the period, you can use chopsticks to tie the meat of chicken breasts or thighs. If there is no red blood leaching from the mouth, you can leave the pot.

　　5. The "out bath" chicks need to be soaked in ice water or ice chicken soup immediately, so that the chicken skin can be tightened instantly, the taste will become very crisp and tender, and the chicken body will be very full and oily. 、Tight muscle and good taste!

　　6、 After the chicken is soaked, put it in the refrigerator and let it cool down thoroughly. I still remember that 15 years ago, Mr. Liu Changhai, the master of Beijing’s Dasanyuan restaurant on Jingshan West Street, made white chopped chicken. He could put the chopped chicken pieces in sequence, spell out his wings, and could not see the chicken pieces at all. blade. The white chopped chicken is embellished with emerald green fragrant and fuchsia Thai orchid, which makes the taste instantly increase.

　　7, The preparation of sauced sauce dishes is also very particular. The practice of Guangdong chefs is to use ginger onion or ginger onion in a small bowl, put appropriate amount of salt and soy sauce, nourish a little hot oil, and drizzle the chicken dipping chicken soup Just add a little, and some chefs like to use roasted sesame seeds to sprinkle the flavor dish to increase the flavor.