I used to eat chicken only on holidays, but now with the improvement of people's living standards, I have become a particularly ordinary food. There are eight major cuisines in China, but there are also many chicken dishes with different tastes. Among these dishes, I think the practice of boiling chicken is healthier, because people pay attention to health preservation now, boiling chicken without ingredients keeps its original flavor, delicious taste and rich nutrition.

White-cut chicken is a traditional famous dish with full color and flavor, and it is also the most common one in Guangdong chicken dishes. Cooked chicken is golden and shiny. The preparation method is particularly simple, the chicken is cooked but not rotten, no ingredients are added, and the original flavor is maintained. Nowadays, whether northerners or southerners, they will cook boiled chicken during the Chinese New Year holidays. This dish not only symbolizes good luck, but also tastes delicious. It is a classic dish that can't be separated from every table.

As long as the machine is well made and the entrance is smooth, you can eat one at a time! Although this dish looks simple, it actually pays special attention to the heat, which is slightly different. The chicken made is hard and unpalatable. Every time I cook boiled chicken, my family says it's delicious! In fact, as long as you master the steps, you can make an authentic taste. Below, I will share with you the detailed production steps of white-cut chicken.

Boiled chicken in sauce

Ingredients: Sanhuang chicken 1 chicken, ginger and onion, and 3 fragrant leaves.

Exercise:

1. First, clean the internal organs of Sanhuang chicken from the inside out, and slice ginger for later use.

2. Pour cold water into the pot, add ginger slices and onion segments, and bring to a boil. Soak the chicken's head in water, then lift it, scald it in water, lift it again, and scald it for three times, so that the temperature inside and outside the abdominal cavity of the chicken is the same, only 5 seconds each time, not too long;

3. Then, put the whole chicken into the pot, ask for water to cook for about 5 to 8 minutes, then cover the pot and soak for 20 minutes. When cooked, you can take out the chicken. The white-cut chicken made in this way will not explode, and the meat will taste tighter;

4. Finally, prepare a basin of ice water, soak the fished chicken in the ice water, turn the chicken three times repeatedly, and after it is too cold, scoop up the drained water and apply sesame oil. You can cut a piece with a knife.