2. First pour the mountain spring water into the casserole for soup and boil it, then hook the processed chicken and immerse it. Wait for the water in the pot to boil again, wait for about half a minute, then take out the chicken, pour out the water in the abdominal cavity, then immerse it in the ice water prepared in advance, and then immerse it in the boiling water again when the temperature of the chicken drops to no longer hot.
3. Repeat the above steps for three times. The third time, wait until the chicken is completely cooled in ice water, then put it back into boiling water, then turn off the fire and stew for about 15 minutes, then take it out and let it cool naturally. When the water temperature in the casserole drops to about 60 degrees, put the chicken back in the casserole, soak it for about 30 minutes and take it out. Don't use fire this time, just use the residual temperature of the casserole.
4. At this time, the boiled chicken can actually be eaten, but it is not the most perfect boiled chicken. The authentic way is to wrap the cooked chicken in a fresh-keeping bag, seal it and put it in the refrigerator for one night before eating. The technical term is sweating.
5. After sweating, the chicken meat will become firm, the taste will be smooth and tender, the skin will be crisp, and the knife edge will be more neat and beautiful when cutting, which can be regarded as the most perfect white-cut chicken.