In Cantonese cuisine, boiling water is often not used to cook ingredients in order to keep them tender.

For example, white-cut chicken and boiled shrimp are blanched little by little with hot water of eighty or ninety degrees, so that the ingredients can still retain their tender and juicy taste on the premise of ensuring that they are cooked thoroughly.

The soy sauce chicken that Xu Zhuo is going to make now is actually the same situation.

When marinating soy sauce chicken, the temperature of the brine should be kept at about eighty or ninety degrees, that is, there are bubbles, but there is no boiling.

Soak the chicken in brine at this temperature, which fills the chicken with the aroma of soy sauce and retains the tender taste of the chicken.

However, if you want to make the chicken delicious, there is another very important premise.

That is, live chickens must be used freshly killed.

Live chickens are able to keep the moisture and umami substances in the meat from being lost, and the chicken is also the most tender state.

Only with such a chicken to make soy sauce chicken, the taste of the dish is good enough.

In Cantonese, it is: "beautiful enough, authentic enough." ”

When Xu Zhuo was boiling the brine just now, Guo Xingwang had already started killing chickens with Jianguo.

The chicken was bought by two people by car, and I was afraid that it would not be enough to eat, so I bought more than a dozen in one go, all of which were about three catties.

To make this kind of chicken, you must use tender chicken to taste good.

After the two slaughtered it, they faded the chicken feathers cleanly, and even the two of them were idle to clean up the chicken internal organs and chicken feet, and prepared to put them in the brine used to make braised meat to cook them, and add meals to everyone at night.

Xu Zhuo sighed slightly when he saw this scene, is the work in the store too limited?

These two employees are still in the mood to add food to themselves.

However, the braised chicken gizzards and chicken hearts and liver are good to eat, and Xu Zhuo forgave the two for the sake of food.

After putting all the chickens by the pool and cleaning them carefully, Xu Zhuo checked again to see if the two of them had cleaned up the chickens thoroughly.

For example, the glands on the chicken buttocks, this is a dead end, and people who don't cook often can easily ignore this part.

Of course, most people will just throw it away, or cut it off when they kill it, but for some people who love chicken butts, this part is delicious.

Xu Zhuo himself doesn't eat this part, but he has to take care of people who like to eat chicken butts, such as Guo Xingwang, he doesn't know where he heard about eating chicken butts for aphrodisiac, and every time he sees chicken butts, he will eat them seriously.

I don't know what he wants to aphrodisiac as a bachelor, it should be to prepare for meeting a rich woman in the future.

From this point of view, Guo Xingwang has all the qualities and conditions of a little white face, except that he doesn't look like a little white face, and even the aphrodisiac has been taken into account, and it has always been done in secret.

Really plan ahead, ambition is far from the size of the white face.

However, Xu Zhuo wanted to remind him that eating chicken butt had no other effect than increasing fat and cholesterol.

Relying on a piece of greasy fat meat to aphrodisiac, thinking too much, right?

After cleaning the chicken butt, Xu Zhuo cleaned the chicken inside and out, and soaked it in clean water for half an hour, trying to soak out the blood in the chicken.

After soaking, take out the chicken to control the moisture.

While the water is controlled, boil a pot of water and prepare to blanch the chicken.

After adding water to the pot, add the green onion and ginger slices, a little more, which can remove the odor on the chicken, and by the way, it can also make the chicken have a faint green onion and ginger flavor.

In addition to this, put a few mountain gardenias in the pot.

The main purpose of this thing is to make the color of the chicken skin yellow and bright, so that the color of the chicken after blanching is more beautiful.

In a sense, it's a filter for chicken.

When the water is boiling, don't rush to add the chicken to it, let the water in the pot boil for a while.

Take advantage of this time to find a rope to tie under the chicken's head, so that the blanching can be more thorough, and it can also prevent hot hands.

Xu Zhuo tied all the chickens with ropes, and then carried the ropes and put the chickens into the boiling pot.

Once the chicken is fully immersed in boiling water, lift the chicken out and put it back in.

Repeat this three times, and use hot water to blanch the chicken skin until it is firm, elastic and bright in color, and then it can be marinated.

To put it bluntly, this step is very similar to the three ups and downs of white-cut chicken.

The difference is that the white-cut chicken is put into a blanching pot and soaked after three ups and downs, while the soy sauce chicken is put into the soy sauce brine after three ups and three downs.

The difference between the two is here, and the taste, color, and texture of the finished dish are also different because of the pot of brine.

The chicken that has just been blanched is yellow and bright, the chicken skin is smooth and firm, and the appearance is very high.

Xu Zhuo first blanched all the chickens in three up and three downs, and then put them together in the brine made over low heat.

It is said to be marinated, but in fact, it is to soak the chicken in brine.

It's the same as white cut chicken.

Since it is soaked, the brine should not be boiled, and the brine should be kept at about 80 degrees, and the chicken will be very tender and juicy.

The brine of soy sauce chicken can be used repeatedly, but in order to ensure that the brine will not spoil and deteriorate, after the first boil, the braised chicken cannot be boiled every time in the future.

Even if you add light soy sauce and spices, you can't do it.

Xu Zhuo told the people in the marinade department to listen to this, so that they could remember this, because Xu Zhuo felt that the soy sauce chicken might be a popular product in the store for a period of time in the future.

This kind of braised soup is used as much as possible, in case the people in the braised products department treat this thing as road broth and boil it once a day, then this pot of braised soup will be over.

Not only is it easy to spoil when boiled, but it is also not friendly to soy sauce after boiling, and it is easy to precipitate salt.

The soy sauce chicken has to be stuffed in the pot for forty minutes before it can be cooked, so taking advantage of this time, Xu Zhuo told the people in the marinade department about the precautions for this dish.

If it's a hot product, you have to take it seriously.

Xu Zhuo asked the people in the marinade department to pay attention to this delicacy from his attitude, from killing chickens and removing feathers to the preparation of brine, they all asked Xu Zhuo all over again, for fear that he would be fined for making mistakes in the future.

Forty minutes later, Xu Zhuo lifted the chickens out of the brine one by one.

Pay attention when mentioning it, because the chicken is already ripe at this time, and if you use too much force, you may pull the chicken head off.

After a little drying of the marinated chicken, it is time to change the knife.

Cutting this type of chicken is about restoring the original shape, that is, the cut chicken should be rearranged on a plate in the shape of a chicken, and the various parts of the chicken should be clear and clear.

To do this, it is very difficult to cut this knife work.

And when cutting the chicken, you must pay attention to the fact that there is a lot of juice under the chicken skin and in the chicken, so you should be careful when chopping it, and you can't waste the soup.

For example, when cutting the soup of chicken wings and chicken thighs, put the chicken on the plate first, and use a knife to cut a hole to let the chicken soup flow out.

It's all the best in chicken, and you can't throw it away.

After chopping the chicken into pieces, Guo Xingwang came over, pinched a piece of chicken neck at random and put it to his mouth and gnawed slowly: "Is this okay?"

Xu Zhuo smiled and shook his head: "Not yet, you still have to pour juice." ”

"What kind of juice is being poured out?"

Xu Zhuo imitated the Cantonese dialect and said: "Of course the flag oil machine is ......"

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