1 & gt； Boiled chicken material: chicken seasoning: onion, ginger, soy sauce Practice: boil a pot of water, put the whole chicken in, turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat. Features: Keep the delicious and original flavor of chicken. 13 "boiled chicken" Ingredients: 1 tender chicken (1.
25 kg), 5 g of coriander, 25 g of soy sauce and 0/0 g of sesame oil/kloc. Production process: 1. After the fried chicken is slaughtered, it is scalded thoroughly with 80% hot water to remove hair and internal organs. After washing, put it in a boiling water pot (to submerge the chicken), soak it in low fire for about 1 hour (water can't be boiled to avoid breaking the chicken skin), and poke the chicken leg with a bamboo stick. If there is no blood, you can pick it up and cool it naturally.
2。 Cut the cooked fried chicken into two pieces from the back, then remove the legs, and then take 1 piece of chicken breast and cut it into 6 pieces. 6 cm long, 1 cm wide strip, trimmed into a knife surface for later use; Cut another piece of chicken breast into pieces, put it into the pot together with the cut chicken, and then cut two chicken legs into 6 pieces with an oblique knife.
6 cm long and 1 cm wide strips are neatly arranged on both sides of the chicken nuggets; Then cover the chopped knife surface on it, which is slightly bridge-shaped. Add coriander. 3。 Divide the soy sauce into two small dishes, add sesame oil, and serve with the cooked chicken. 14 boiled chicken origin: China. History: Boiled chicken began in private hotels in Qing Dynasty.
Because the chicken is cooked without seasoning, it is cut after eating, so it is called "white-cut chicken". Because its material is Shanghai Pudong Sanhuang Chicken (yellow feet, yellow skin and yellow mouth), it is also called Sanhuang Chicken. Later, all restaurants and delicatessens in Shanghai operated "white chopped chicken", which was not only made of fine materials, but also served with cooked "shrimp sauce" to eat with the chicken.
In the Qing Dynasty, Tiaoding Ji recorded two methods of making "white-cut chicken": "The fat of white-cut chicken is naturally too rich in wine (referring to the original flavor), especially suitable for going to the countryside and entering hotels, and cooking is timely and most convenient. In addition, the river water is cooked, fished out and drained, slightly cooled, and taken with a sharp blade, so that the meat is tender and does not peel, and it can be dipped in shrimp oil, rotten wine and soy sauce.