從業50餘年的粵港澳名廚，現場還原失傳的清平雞做法！ 【品城記】

taste of a city tasty it is smooth and savoury. it meets all the demands of what good white sliced ​​chicken should have but it is different from regular white sliced ​​chicken it tastes more of the master stock (a stock which is repeatedly reused to poach or braise meats) regular white sliced ​​chicken is usually chickeny but it is fragrant it is much better than regular white sliced ​​chicken in 1980s Wang Yuan is a master cooking white sliced ​​chicken he thought there was room to improve the dish and he improved it the mayor at that time ate it and said it was the best white sliced ​​chicken he has never had he migrated to America in 1990s but the qingping chicken (white sliced ​​chicken) we are having now is much related to him Lu Huohua cook for 54 years qingping chicken in 1980s, Wang Yuan who was working for qingping restaurant then, perfected white sliced ​​chicken, which made it famous overnight and white sliced ​​chicken was also called qingping chicken since then Wang Yuan specialized in cooking white sliced ​​chicken our country was a little backward then white sliced ​​chicken wasn't as good as now did you know Taiye chicken? it is dark it is cooked in condensed master stock it doesn't have the good appearance Wang Yuan removed red yeast rice and dark soy sauce in the recipe so the master stock isn't dark any longer we used to soak chicken in hot water then in well water to cool it down but the temperature wasn't low enough in 1980s, Wang Yuan knew the freezer on the magazine freezers were not available here back then he tried to soak chicken in iced water it was a great success why iced water? chicken that has been soaked in hot water will condense instantly in iced water thus locking all the flavor in skin is crunchy and meat is smooth the bones are savoury Qingping chicken was so popular at the time and qingping restaurant was expanded and got 5 franchises. However, the restaurant went bankrupt for some reason in 2002 I was young at that time I got the opportunity to learm from them because my father knew them so I got the recipe of qingping chicken what was the relationship among your father, Wangyuan and Shao? they were good friends we wanna make something new we wanna show you the authentic Cantonese foods so we invited chef Lu who works for Shizhan he will recreat qingping chicken, an authentic Cantonese dish sanhuang chicken, a chicken species the chickens must be 6 months old at least so the meat will be chickeny wash it get rid of water with kitchen towels remove water inside we got two pots of soup. Both of them are made from stock and some herbs the temperature is 98℃ in this one maintain the temperature because we need to soak chicken in it. cook it with the temperature of the soup this pot of soup is iced hot and iced this is the great invention of Wang Yuan that is right he invented the soup and the iced soup I got it it is passed down through many generations one thing is equally important. the temperature of the hot soup first , you must make sure the soup can cover the chicken second, you need to pre-heat the inside and make it heat evenly the hot soup is flowing from inside heat it inside the chicken gets tight now it gets the universal heat all over the chicken Lu is showing us how Wang Yuan cooked the chicken 40 years ago soak it for 15 minutes the chicken is cooked by the heat from the soup if you cook it, the skin won't be crunchy people used to soak it in plain water. The chicken was bland but Wang Yuan changed it and replaced water with the stock. it has been about 2 minutes take it out put it on the rack soak it in the iced soup now people used to use well water but the temperature wasn't low enough but we use iced soup now transfer it to hot soup again why is chicken skin crunchy? because it is soaked in the iced soup we don't cook the skin thoroughly after 8 minutes, he transfered it to the iced soup again soak it in iced water he is checking it I can tell how cooked it is now soak it the th ird time it is nearly cooked transfer it to iced soup the soup is fragrant it smells so good it is different now how? drain it then immerse it in it is the most important let it condense and lock all the flavors in people used to soak it in water. it was bland that is right it can maintain the original flavor of chicken at the same time, it absorbs flavors from the soup the making process is a little complicated. we need to transfer it between hot soup and iced soup repeatedly. in the end, soak in the iced water for 30 minutes is it ready now? yes it is cooked if it is elastic it is undercooked if it is soft how does it feel now? elastic. it is cooked drain it try the chicken breast first it is as thin as a feather try it it is smooth. it is not tough at all it tastes more of the master stock we have improved Wang Yuan's recipe he made the soup with stock and herbs I used herbs as well but it doesn' t taste of herbs the ratio between herbs and stock is important I changed the t emperature of soup, too you adjusted the recipe it is different you adjusted according to what people like now we need to keep changing be creative we need to cater for what people like now keep up with the times. exactly the qingping chicken is amazing what impressed me more is the conversation with chef Lu he told us the story of qingping chicken Wang Yuan invented it and Lu learnt it from him so we got the opportunity to try the chicken I really hope the new generation of cooks can pass down the traditional food besides , Lu also keeps changing it. he is creative adhere to the traditional foods and at the same time inject something new to them thank chef Lu it is just a start. we will find you more authentic Cantonese foods we will show the origin, the evolvement and the making process of the foods please subscribe if you don't wanna miss it This is Yao Daqiu, a man who is gonna take you to eat all over the world