Put it into a large pot, pour in clear water that can submerge the chicken, add appropriate amount of ginger and yellow wine at the same time, boil it with strong fire, skim off the floating foam, then move it to low fire for 10 ~ 20 minutes, and add appropriate amount of salt. As soon as the chicken is cooked, put the pot down, cover it and put it aside. When the soup in the pot is cold, take out the chicken and control the soup.
The boiled chicken thus cooked is white and tender. Because the tenderness of boiled chicken is related to its water content.
Boil water in a casserole, and the chicken will boil.
According to the size of the chicken, the cooking time is generally 10 minute, and it needs to be turned twice.
The most important thing is that after the last boiling, the lid won't open. Turn off the fire, stew the chicken soup until it is cold, and then take out the chicken, so that the cooked chicken is just right and cooked until it is old.
Ps: Seasoning is also very important. It is best to use Lee Kum Kee's soy sauce and skim the chicken soup. If there is bad oil, add a little essence.