What kind of chicken is boiled chicken?

White-cut chicken is also called white-cut chicken. The material is Sanhuang chicken produced in Yangshan County, Qingyuan City, Guangdong Province, so it is also called Sanshu chicken. It is a national specialty dish in China, a classic Cantonese dish, which was later widely spread in southern cuisines. Folk restaurants, which began in the Qing Dynasty, were cooked without seasoning and chopped when they were eaten, so they were called white chopped chicken.

Boiled chicken is beautiful in appearance, with yellow skin and white meat, fat, tender and delicious, and extremely delicious. The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. It is served with ginger, garlic and soy sauce, which keeps the chicken delicious and original, and has a unique flavor. 2065438+September 2008, it was rated as one of the top ten classic Chinese dishes in Shanghai. Shaoshaoxing Boiled Chicken, Zhending Boiled Chicken and Tai Huang Boiled Chicken are famous brand snacks in Shanghai.

Boiled chicken began in private hotels in the Qing Dynasty. It was cooked without seasoning and chopped while eating. Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials. Later, all restaurants and delicatessens in Guangdong operated boiled chicken, which was not only made of exquisite materials, but also served with cooked shrimp soy sauce. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time.