The chicken frozen out of the refrigerator should be thawed at room temperature for about 3 hours before it can be made into white-cut chicken. If it is not thawed, the outside of the chicken will be cooked and the inside will be frozen.

The practice of white-cut chicken:

I. Materials

Chicken 1 2, 5 shallots, appropriate amount of ice, ginger1small piece, 5 cloves of garlic, 40g of peanut oil, appropriate amount of water, 5g of salt and 3g of sugar.

Second, the practice

1. Take the chicken out of the refrigerator, thaw it at room temperature for 3 hours, and clean the chicken inside and outside.

2. Prepare a basin of ice water and add ice cubes.

3. put a proper amount of water in the soup pot, then add ginger slices and onion segments.

4. Mash the onion, ginger and garlic.

5. After that, add a proper amount of salt and sugar, then pour it with boiling oil and mix it into sauce.

6. After the water in the pot is boiled, put the chicken in.

7. When the chicken is very hot, take it out and soak it in ice water until it is cold.

8. Turn both sides so that it is completely immersed in ice water.

9. Then continue to put the chicken back into the soup pot for soaking.

10. Take out the chicken again and soak it in ice water, and repeat this for two or three times until the chicken is mature.

1 1. Take it out and put it on the chopping board, spread it and cut it into pieces, then put it on a plate and serve it.