How to make boiled chicken 1 and choose chicken. It is best to choose Sanhuang chicken or Qingyuan chicken. Moreover, it is necessary to choose fresh, generally about two pounds, the best, easy to cook, beautiful in color and tender in meat.
2. Cook chicken. Wipe the slaughtered and cleaned chicken evenly with a little salt. Stuff two slices of ginger and an onion knot into the chicken and marinate for five minutes.
. Boil the water into the chicken, and the amount of water should cover the chicken. Just put it in, the water temperature will drop, so you should boil it again and cover the pot. Turn off the fire and soak for 30 minutes. During this period, do not open the lid to avoid heat loss.
The soaking time of chicken should be determined according to the size of chicken. If the chicken is big, the time should be extended appropriately, which can be 40 minutes. Don't worry about being unfamiliar, white-cut chicken is exquisite, the meat is just cooked, there is blood in the bones, and the taste is refreshing and tender!
Put the soaked chicken in cold water for five minutes to cool, and the principle of thermal expansion and cold contraction makes the chicken skin tighter and more elastic! Change the knife and cut into pieces, so that the skin will not fall off, and it will look good and increase the appetite!
3, dipping sauce. Eating chicken with sauce is more delicious. The general sauce is: add a proper amount of salt to ginger, pour a spoonful of hot oil to stimulate the flavor, and dip the chicken in ginger juice to enrich the flavor. You can also use minced garlic and coriander, add soy sauce and pepper, and pour hot oil to make a sauce.
Boiled chicken is the most classic main course in Guangdong and Guangxi vernacular areas. On holidays, it is necessary to entertain relatives and friends. Chicken or not is a feast. The best food is domestic chicken or pheasant, and the best growing period is from June to 10. The method is to slaughter them alive, put some salt on the chicken's stomach after evisceration, put them in water after boiling, cook them with very small fire for more than ten minutes, and take them out after the toothpick is inserted into the chicken's thigh and there is no red blood flowing out.