Taste of home--White-cut Wenchang Chicken

Before the Spring Festival, my mother brought me a slaughtered Wenchang chicken, which has been stored in the refrigerator. It just so happens that I am free today, and I am going to try to make a white-cut chicken.

"Wenchang Chicken” is Hainan's most prestigious traditional famous dish, also known as white cut chicken, which is listed as one of Hainan's four famous dishes. Its meat is smooth and tender, the skin is thin and the bones are crisp, the fragrance is very strong, and it is fat but not greasy. Authentic Wenchang chicken farming is very particular. It must be stocked for 120 days and then kept in captivity for 2 months. It mainly feeds on banyan tree seeds and bugs. Therefore, the Wenchang chicken is not big, weighs about 3 kg, has bright coat color and wings Short feet, short body, round and flat, thin and smooth skin, and fat meat.

White chopping Wenchang chicken is the most traditional practice in our hometown, so as to maintain the original flavor of the chicken, which is delicious, tender and smooth. In the hearts of each of our wanderer, a piece of white-cut chicken, dipped in a special dipping sauce, and served with a bowl of oily but not greasy chicken rice, that is the taste of home. No matter how far we go, this taste is always engraved in our memories. By my mother's side, I rarely have the opportunity to cook , I have never made white-cut chicken. However, my mother has already sent the practice to me in advance.

According to my mother's method, I will prepare the materials first：

Ginger, green onion, coriander, garlic, salt, cooking wine, vinegar, sugar, sweet cooking wine, sesame oil and soy sauce in appropriate amounts.

Then start cooking chicken：

1. Clean the thawed whole chicken, apply salt evenly on the chicken, and rub the salt into the chicken.

2. Prepare a pot and add appropriate amount of water in it.

3. Add ginger slices, green onion strips, cooking wine and three spoons of salt to the pot.

4。put the whole chicken all into the pot.

5、Cover and cook on high heat for 10 minutes, then on low heat for another 8 minutes.The chicken is ready

6.Remove the chicken immediately after it is cooked through.

7.Cut into small good pieces with a knife and plate.

The last sauce to be made is the soul of the boiled chicken and is indispensable in the way of eating boiled chicken. So I have to do it well.

1. ginger wash, first cut well and then cut into granules, garlic cut into puree.

2. the onion and cilantro chopped.

3.Take out a bowl and scoop out a spoonful of chicken oil soup from the pot. This is the essence of the sauce. Then add soy sauce, sesame oil, sugar, vinegar or small oranges to the oil soup. Finally, add minced ginger, minced garlic, chopped green onion and coriander. Mix well. The fragrant sauce is ready.

The delicious white-cut chicken is finally done. The first time I made white-cut chicken, I didn't expect to make it well according to the method given by my mother. I finally ate the taste of home. I was so happy.Eating the plain-cut chicken that I cooked by myself, I felt sour and really missed home. I remember when I was a kid, every Chinese New Year, my family would prepare boiled chicken to worship ancestors.It was such a joy to celebrate the New Year when I was a child. I could set off firecrackers with my friends and walk around the streets to pay New Year greetings to my relatives.Unfortunately, those can only become memories.