White cut chicken practice:

Main ingredients: 2 chicken thighs, 30 grams of dried black fungus.

Accessories: 50 grams of soy sauce, 40 grams of rice vinegar, 2 shallots, 2 cloves of garlic, 1 millet chili, half a large onion? 1 piece of ginger.

1, chicken thighs washed, black fungus with cool water to fully soak, scallions cut into segments, ginger cut into pieces.

2, chicken thighs and scallion segments, ginger pieces into a pot of cool water, medium heat to boil.

3, water boiling skimming foam, this process needs to continue for about 5 minutes, until the constant emergence of foam skimming until; cover, simmer over medium heat for 20 minutes.

4, chicken thighs fished out rinse cool water for 2 minutes, then soak in cool water until just before serving and then fish out, if possible with ice water soak better, can make the skin more Q stretch.

5, soaked good fungus boiled fish out; because there is plenty of time, so do not need to over cool water, natural cooling can be.

6, fully air-dried chicken thighs wipe off the surface of the water, with a sharp knife chopped into uniform blocks, so that each piece of skin and meat bones; under the knife to be stable and accurate not grinding, to prevent the bones once cut constantly leaving bone residue.

7, prepare a deep dish, the first net black fungus bottom, and then put the chicken thighs yard on top.

8, shallots, garlic minced, millet chili cut thin circles, millet chili is more spicy, the amount can be adjusted to taste.

9, with soy sauce and rice vinegar mixing bowl sauce, because soy sauce has a salty flavor, so the amount of salt added to taste.

10, the onion, garlic and pepper evenly sprinkled on top of the chicken thighs, and then drizzled with the sauce, a refreshing flavorful white cut chicken thighs on the ready, refrigerated after eating taste better.