广东白切鸡的蘸料以姜蒜汁最为经典，能最大程度地衬托出鸡肉的鲜美，以下是其调制方法：
材料准备
- 主要材料：姜 1 块（约 50 克）、蒜 3 - 5 瓣、葱 2 根。
- 辅助材料：盐 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。
制作步骤
- 姜去皮切成姜末，尽量切得细腻一些；蒜拍扁后切成蒜末；葱切成葱花备用。
- 将姜末、蒜末放入碗中，加入盐、白糖、生抽、料酒搅拌均匀。
- 锅中倒入食用油，烧至冒烟后离火，稍微冷却 2 - 3 秒，然后将热油慢慢倒入碗中，边倒边搅拌，让姜蒜的香味充分激发出来，最后撒上葱花即可。
变化与技巧
- 若喜欢吃辣，可以加入适量的辣椒油或小米辣。
- 想要蘸料更鲜香，可加入少许蚝油。
- 用鸡汤代替部分食用油，能让蘸料的味道更浓郁。
做白切鸡时如何挑选新鲜的三黄鸡？
挑选新鲜的三黄鸡制作白切鸡，可从外观、触感、气味等方面进行判断，以下是具体方法：
- 观察外观
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weibo.com/ttarticle/p/show?id=2309405162931640991831
weibo.com/ttarticle/p/show?id=2309405162931644924022 - 鸡冠和鸡嘴：新鲜三黄鸡的鸡冠颜色鲜艳、红润，无斑点或褪色现象，鸡嘴紧闭且干净。
- 眼睛：眼睛明亮、清澈，无浑浊或凹陷，眼球饱满。
- 羽毛：羽毛整齐、有光泽，紧贴鸡身，无脱毛、断羽或羽毛杂乱的情况，羽毛颜色符合三黄鸡的特征，即嘴黄、脚黄、皮毛黄。
- 皮肤：鸡皮呈淡黄色或白色，有光泽，无破损、瘀血或发暗的区域，毛孔细腻均匀。
- 触摸质感
- 肌肉弹性：用手按压鸡肉，新鲜的三黄鸡肌肉有弹性，按压后能迅速恢复原状；若肌肉松软，按压后凹陷恢复缓慢，则可能不太新鲜。
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weibo.com/ttarticle/p/show?id=2309405162932433453092
weibo.com/ttarticle/p/show?id=2309405162932970324090 - 鸡脚：鸡脚表皮光滑，鳞片完整，质地有弹性，脚趾圆润饱满，无干瘪或脱水现象。
- 体温：新鲜的鸡体温较温暖，若鸡身已冷且僵硬，说明宰杀时间较长，新鲜度可能不佳。
- 闻嗅气味
- 新鲜的三黄鸡有正常的生肉味，无异味或臭味。若闻到有酸臭味、腐臭味或其他异常气味，表明鸡已不新鲜，不宜购买。
