Main ingredients Sanhuang chicken 1 piece

Accessories: 2 strips of onion and 2 cloves of garlic edible oil 1 tablespoon.

The practice of white-cut chicken

1. Boil the water in the pot. Put the chicken in, cover it, and slowly soak the chicken with a small torch, preferably without water.

2. Turn it over and soak it every 10 minutes or so.

3. Turn it over again after a while, about 30 minutes. My chicken is older, and the time is a little long. To judge whether the chicken is cooked, you can insert it with chopsticks to see if there is blood coming out.

4. Soak the cooked chicken and cool it before cutting it.

5. Cook the oil in the pot. Add garlic. Stir-fry for a while, add onion and turn it over, and you can put it away.

6. chive sauce, order chicken to eat

7. Chicken can be chopped and eaten after cooling.

Cooking skills: The best choice of chicken is moderate size, and the best choice is ground chicken.