1 Wash half of the chicken and drain for later use. Emphasis: don't cut into small pieces, don't cut into small pieces!
Use a large pot and fill it with eight parts of water (note that it must be a large-capacity pot. There should be no more than half a chicken in the water, or the chicken will be cooked unevenly.
2 Use a cauldron and fill it with eight parts of water (note that it must be a large-capacity pot. There should be no more than half a chicken in the water, or the chicken will be cooked unevenly.
Put the chicken in the pot, the water doesn't pass the chicken, cover it with fire and cook it (again: the water doesn't pass the chicken at all! Otherwise, the chicken will be cooked unevenly! )
3 put the chicken in the pot, the water does not pass the chicken, cover the fire and cook (again: the water does not pass the chicken at all! Otherwise, the chicken will be cooked unevenly! )
After the water is boiled and steamed, turn off the fire after waiting for the water to boil 1-2 minutes. Then, don't open the lid, let the chicken stew in boiling water (don't open the lid! Don't use wind or cold water to artificially cool down! Born cold! )。
After the water is boiling and steaming, turn off the fire after waiting for the water to boil 1 2 minutes. Then, don't open the lid, let the chicken stew in boiling water (don't open the lid! Don't use wind or cold water to artificially cool down! Born cold! )。
Chop ginger into ginger paste.
5 chop the ginger into ginger paste.
Heat cooking oil and soy sauce, then pour in ginger, drop some sesame oil, stir well, and use it as dipping sauce for white-cut chicken. Put some chopped green onion will smell better!
6. Heat the cooking oil and soy sauce, then pour in the ginger paste, drop some sesame oil, stir well, and use it for dipping the white-cut chicken. Put some chopped green onion will smell better!
When the boiling water cools to about 50 degrees, open the lid and take out the chicken. This dish cooked at noon on the Dragon Boat Festival has an indoor temperature of 25 degrees. Let the oily boiling water cool naturally and wait for a whole hour.
When the boiling water cools to about 50 degrees, open the lid and take out the chicken. This dish cooked at noon on the Dragon Boat Festival has an indoor temperature of 25 degrees. Let the oily boiling water cool naturally and wait for a whole hour.
Soak the chicken in cold boiled water or iced boiled water until the chicken is completely cooled.
8 Soak the chicken in cold boiled water or iced boiled water until the chicken is completely cooled.
Frame the chicken and drain it.
9 put the chicken on the shelf and drain it.
Cut into pieces, serve and dip in ginger juice. (Note that the chicken at this time must have only red silk in the chicken bones, and the chicken is all white. Otherwise, this chicken must not be eaten.
10 Cut into pieces, serve and dip in ginger juice. (Note that the chicken at this time must have only red silk in the chicken bones, and the chicken is all white. Otherwise, this chicken must not be eaten.