2. Seasoning: 2 tsps of sesame oil, vinegar 1 tsp, refined salt 1 tsp, sugar 1/2 tsp, monosodium glutamate 1/2 tsp.
3. Slaughter and wash the chicken, put the chicken mouth under the chicken wings, and then soak it in hot water for 30 minutes. Pay attention to the small fire to ensure that the water in the pot will not boil, and soak the chicken in the heat of water, so that the chicken will be very tender.
4, onion, ginger washed and chopped, garlic chopped into velvet, put in a small bowl, add sugar, salt, monosodium glutamate, vinegar, sesame oil, and mix well with chicken essence in fresh soup.
5. Then take out the chicken, chop it into small pieces, put it on a plate, and pour the prepared juice on the chicken.
6. Boiled chicken, also known as boiled chicken, is a national specialty dish in China, which is also a classic Cantonese dish. Later, it is also very common in southern cuisines. Folk restaurants, which began in the Qing Dynasty, were cooked without seasoning and chopped when they were eaten, so they were called white chopped chicken.