When it comes to Shanghai's special dishes, boiled chicken seems to be the favorite of Shanghai people, as can be seen from the number of shops and product types selling boiled chicken in Shanghai beach. If Beijing roast duck is a specialty of Beijing, then there is no doubt that Shanghai will push the white chicken. The origin of boiled chicken can be traced back to the famous court dish Lu Ji of Chu State during the Warring States Period. According to Guo Moruo's textual research, dew chicken is braised chicken, which is made by selecting tender hens and cooking them in five-flavor marinade. Handed down from generation to generation, it became a delicacy for the imperial court and the people. In the process of evolution, there are two more flowers: red and white, red is roast chicken, and white is now white-cut chicken.

Raw materials:

Cock 1 rooster, onion, ginger, cooking wine, salt and sesame oil.

Method:

(1) Wash the chicken, remove the internal organs, head and feet, and then cut several knives on the thicker parts of the chicken (such as thighs and chest).

(2) Boil the water in the pot, add the chicken, add the ingredients, onion and ginger slices, cover and cook for 15-20 minutes, take it out and put it in the prepared cold salt water (appropriate amount of salt), soak it for 1 hour, then take it out and cut it into pieces and put it in a plate, and drop a little sesame oil.

There is a knack for cooking boiled chicken. Good results can be achieved by following the following methods:

Chickens weighing about 1 kg were slaughtered and cleaned up. Put it into a large pot, pour in clear water that can submerge the chicken, add appropriate amount of ginger and yellow wine at the same time, boil it with strong fire, skim off the floating foam, then move it to low fire for 10 ~ 20 minutes, and add appropriate amount of salt. As soon as the chicken is cooked, put the pot down, cover it and put it aside. When the soup in the pot is cold, take out the chicken and control the soup. The boiled chicken thus cooked is white and tender. Because the tenderness of boiled chicken is related to its water content. After the chicken is cooked, the cells of the chicken are cracked by heat, the internal juice is lost, the chicken body shrinks, the meat is firm, and it tastes old. After the chicken is cooked and soaked in the soup, the cells can be recharged, the body will be full again and the meat will be tender. On chickens

Applying sesame oil can prevent chicken skin from drying and reduce water evaporation.