Guangzhou Blanched Chicken

Guangzhou Blanched Chicken

　　It is one of the most common chicken dishes in Cantonese cuisine and falls under the category of blanched chicken. Known for its simple preparation, just-cooked tenderness without being mushy, and its original flavor without added ingredients. The method involves: using a local chicken weighing less than 1 kilogram, washing it and then blanching it in lightly boiling water for about 15 minutes. During this time, the chicken is lifted out twice, then cooled in the water. Once the skin is dry, it is mixed with cooked peanut oil. When serving, it is prepared with minced ginger, shredded scallions mixed with salt, and drizzled with hot oil, then placed on a plate to be eaten as a dip. Blanched chicken has a refreshing skin and smooth meat, with a light and delicious taste. The famous Blanched Chicken from Panxi Restaurant once won the Gold Tripod Award for high-quality products from the Ministry of Commerce. In addition, Qingping Chicken is also a type of blanched chicken.

　　Blanched chicken is one of the most common dishes in Guangzhou cuisine, and its greatest feature is that it contains no added ingredients and retains its original flavor. The chicken is clean white with a hint of yellowish oil, has a refreshing skin and smooth meat, and carries the aroma of scallion oil. Scallion pieces are arranged in floral patterns around the edge, offering a light and delicious taste.