Tips for Making White Chicken Curry

Braised Chicken without Sauce



Take a young chicken weighing about 1000g, slaughter and clean it. Place the chicken in a large pot, add enough water to cover the chicken body, along with appropriate amounts of Ginger and cooking wine, using strong fire to boil.Boil until it comes to a rolling boil, then remove the foam and move to low heat for 15 minutes. Add salt during this time, cook until just done. Immediately remove from heat, cover and set aside until the broth cools down. Remove the chicken, drain off the soup, apply oil all over the body. This braised chicken is white with tender meat. The tenderness of the chicken depends on its water content.After cooking, placing it in the broth can rehydrate cells and plump up the texture. Applying sesame oil to the chicken skin prevents drying and reduces moisture loss through evaporation. Cut into pieces when served.



Guangdong-style Braised Chicken without Sauce



Ingredients/Seasonings]

One Guangzhou chicken, 5 grams of ginger paste, 5 grams of white onion strips,Salt.5 gram,sesame oil6 grams.

[Preparation Steps]

① Chop the into fine threads and mix with salt in two small bowls. Heat a wok over medium heat, add oil until it boils slightly, remove from heat, pour over both small bowls for dipping.

② Wash the chicken, place in water to boil, lift out twice to change the water inside and keep internal temperature consistent. Cook approximately 15 minutes until done. Use a hook to lift out, immerse in cold water to cool, then wash off feathers and yellow skin. Dry the surface of the chicken, apply cooked sesame oil evenly, cut into small pieces and arrange on a dish to resemble a chicken shape. Serve with ginger paste and onion strips as accompaniment.

Features:

The color is pure white with a slight yellow hue, fragrant with sesame-oil aroma, decorated with scallion segments, accompanied by mustard sauce for an additional taste.Dijon mustard, adds a unique flavor. For more answers>>