Shanghai boiled chicken is a cold dish. Boiled chicken, which began in private hotels in the Qing Dynasty, is called "boiled chicken" because it is boiled in white, without seasoning, and is cut while eating. 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. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time. [Ingredients]: a cockerel [Accessories]: 5g of Jiang Mo, 5g of shredded onion [seasoning/gravy]: 0.5g of refined salt, 6g of peanut oil [production process]: ① Slice the onion and ginger, put them into two small dishes 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, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak in 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off fluff and yellow clothes, and then fish it out. Stew for 10 minutes, dry the skin, sweep off the cooked peanut oil, cut into small pieces, put them in a plate and put them in the shape of a chicken. It is advisable to cut chicken bone marrow with blood. After cutting into pieces, light the seasoning to eat. [Description]: Boiled chicken is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious. [Features]: The color is white, oily and yellow, with the smell of scallion oil. The scallion section is decorated with flowers, and mustard sauce is used when eating, which makes the chicken unique in flavor and maintains the delicious original flavor. Boiled chicken [cooking method] 1. Cut the tofu into small pieces, blanch it with boiling water, remove and control the moisture, and let it cool. Slices of Magnolia Officinalis and Auricularia auricula are washed with clear water and cut into filaments. Boil the bean curd skin with boiling water until it becomes soft. 2. Grind tofu into mud, add starch, Flos Magnoliae, auricularia auricula, peanut oil, refined salt, monosodium glutamate and clear soup, and mix well to make stuffing. 3. Take a piece of clean burlap, put it on a big plate, spread it on the bean curd skin, steam it in a drawer, and remove the burlap to make a "chicken" after taking it out. 4. After the chicken is cold, cut it into diamond-shaped pieces with a knife and put it in the plate. Jiang Mo, soy sauce, cooking wine, monosodium glutamate, pepper, vinegar, sugar and sesame oil are mixed into juice and poured on the chicken. [Process key] 1. Tofu is spread on the burlap and pressed hard, so that the steamed "chicken" has a burlap mesh and looks like chicken skin. 2. When using linen, soak it in warm water to avoid damaging "chicken skin" when taking out linen after steaming. [Flavor Features] Vivid image, delicious and tender taste. History and culture 1. Boiled chicken, also known as three-crisp chicken, is a traditional dish in Shanghai and is often used as a cold dish in banquets and banquets. Because chicken is not cooked with seasoning, it is called boiled chicken. Shanghai boiled chicken began in the late Qing Dynasty and first appeared in hotels. It is made from the local Pudong Sanhuang chicken. Cooked chicken is hung in the cooked food window and chopped according to customers' needs. Later, hotels in Shanghai also generally supplied them, not only with more exquisite materials, but also with cooked shrimp soy sauce and boiled chicken for customers to dip in, which was more delicious; 2. Xiao Shaoxing Chicken Porridge Shop is located near Yunnan South Road and Ninghai East Road in Shanghai, and it is a chicken flavor shop that enjoys a good reputation at home and abroad. The boiled chicken cooked by it is beautiful in appearance, with yellow skin and white meat, fat, tender and delicious, and very delicious. 1958 Shaoxing boiled chicken was rated as a national quality product by the Ministry of Commerce.