Chicken 1 chicken (1.4kg), yellow wine, salt, chives and ginger.

Production method:

1, clean the chicken inside and out, especially the dirty things in the chicken belly.

2. Dry the water on the chicken noodles and belly, and apply wine and salt on the chicken noodles and belly.

3, a clean steamer to boil water, not too much water. Chicken is stuffed with leeks and ginger slices.

4. After the water is boiled, put the chicken in and steam it for 20 minutes (like steaming fish).

Don't take out the chicken when the time is up. Take out the chicken, stew it for 15 minutes and dry it.

6. Rub some sesame oil on the chicken and chop it into plates. Seasoning: Stir well with soy sauce, ginger, chive foam, garlic, shredded pepper and sesame oil, and dip the chicken. Cenxi classical chicken raw materials:

A classical chicken from Cenxi, Guangxi, 5g of Jiang Mo, 5g of shredded onion, 0.5g of refined salt and 6g of peanut oil.

System:

(1) Slice shallots and ginger, divide them into two parts of Fluttershy with refined salt, and mix well. Heat the wok over medium heat, drain the oil until it boils slightly, take it out, and pour it on two small plates to serve;

(2) Wash the chicken, soak it in water of about 90 degrees, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak it for about 25 minutes until it is cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off the fluff and yellow clothes, and then pick it up. Dry the epidermis, sweep the cooked peanut oil, cut it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion.

Features:

The color is white and oily yellow, with the smell of scallion oil. The chopped green onion is decorated with flowers, and ginger is used when eating, which makes the food unique.