廣東白切雞的蘸料以姜蒜汁最為經典，能最大程度地襯托出雞肉的鮮美，以下是其調制方法：

材料準備

• 主要材料：姜 1 塊（約 50 克）、蒜 3 - 5 瓣、蔥 2 根。
• 輔助材料：鹽 3 - 5 克、白糖 2 - 3 克、生抽 10 - 15 毫升、料酒 5 - 10 毫升、食用油 20 - 30 毫升。

制作步驟

1. 姜去皮切成姜末，盡量切得細膩一些；蒜拍扁后切成蒜末；蔥切成蔥花備用。
2. 將姜末、蒜末放入碗中，加入鹽、白糖、生抽、料酒攪拌均勻。
3. 鍋中倒入食用油，燒至冒煙后離火，稍微冷卻 2 - 3 秒，然后將熱油慢慢倒入碗中，邊倒邊攪拌，讓姜蒜的香味充分激發出來，最后撒上蔥花即可。

變化與技巧

• 若喜歡吃辣，可以加入適量的辣椒油或小米辣。
• 想要蘸料更鮮香，可加入少許蠔油。
• 用雞湯代替部分食用油，能讓蘸料的味道更濃郁。

做白切雞時如何挑選新鮮的三黃雞？

挑選新鮮的三黃雞制作白切雞，可從外觀、觸感、氣味等方面進行判斷，以下是具體方法：

• 觀察外觀
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• 
  
  • 雞冠和雞嘴：新鮮三黃雞的雞冠顏色鮮艷、紅潤，無斑點或褪色現象，雞嘴緊閉且干凈。
  • 眼睛：眼睛明亮、清澈，無渾濁或凹陷，眼球飽滿。
  • 羽毛：羽毛整齊、有光澤，緊貼雞身，無脫毛、斷羽或羽毛雜亂的情況，羽毛顏色符合三黃雞的特征，即嘴黃、腳黃、皮毛黃。
  • 皮膚：雞皮呈淡黃色或白色，有光澤，無破損、瘀血或發暗的區域，毛孔細膩均勻。
• 觸摸質感

• 肌肉彈性：用手按壓雞肉，新鮮的三黃雞肌肉有彈性，按壓后能迅速恢復原狀；若肌肉松軟，按壓后凹陷恢復緩慢，則可能不太新鮮。
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• 雞腳：雞腳表皮光滑，鱗片完整，質地有彈性，腳趾圓潤飽滿，無干癟或脫水現象。
• 體溫：新鮮的雞體溫較溫暖，若雞身已冷且僵硬，說明宰殺時間較長，新鮮度可能不佳。
• 聞嗅氣味
  • 新鮮的三黃雞有正常的生肉味，無異味或臭味。若聞到有酸臭味、腐臭味或其他異常氣味，表明雞已不新鮮，不宜購買。