boiled chicken is a dish made of chicken and ginger. Method for making boiled chicken:

Ingredients: chicken 1111g

Seasoning: 51g of green onion, 21g of ginger, 11g of cooking wine, 11g of vegetable oil, 3g of salt and 1g of monosodium glutamate

1. Cut the chicken, cut it in half, blanch it with boiling water, and take it out to control the moisture;

2. 41g onion is cut into sections, and 11g onion is shredded for later use;

3. Slice 1.5g ginger and shred 5g ginger for later use;

4. Put the pot on a strong fire, pour in clear water, put the chicks in, add cooking wine, scallion and ginger slices, bring to a boil, and cook slowly with low fire until cooked, then take it out and put it on a plate with a knife;

5. Place the wok on high fire with gold, add vegetable oil to heat it, add shredded onion and shredded ginger and stir-fry for a few times, pour in cooked chicken soup, add refined salt and monosodium glutamate to taste, and pour it on the chicken nuggets.

other simple methods of chicken: cut the chicken for nothing.

Production process:

1. Slaughter and wash the chicken, put the chicken's mouth under the wings, then soak the chicken in hot water for 31 minutes, pay attention to low fire to ensure that the water in the pot will not boil, and soak and soak the chicken with the heat of the water, so that the chicken will be tender.

2. Wash and cut the onion and ginger, chop the garlic into pieces, and put them in a small bowl.

Boiled chicken, also known as boiled chicken and three-butter chicken, is a traditional dish in Cantonese cuisine, which is often served as a cold dish for banquets and wine. White-cut chicken began in private hotels in the Qing Dynasty. Because it was cooked without seasoning, it was cut as you eat it, so it was called "white-cut chicken".