Cock 1 rooster, onion, ginger, cooking wine, salt and sesame oil.

Method:

(1) Wash the chicken, remove the internal organs, head and feet, and then cut several knives on the thicker parts of the chicken (such as thighs and chest).

(2) Boil the water in the pot, add the chicken, add the ingredients, onion and ginger slices, cover and cook for 15-20 minutes, take it out and put it in the prepared cold salt water (appropriate amount of salt), soak it for 1 hour, then take it out and cut it into pieces and put it in a plate, and drop a little sesame oil.

There is a knack for cooking boiled chicken. Good results can be achieved by following the following methods:

Chickens weighing about 1 kg were slaughtered and cleaned up. Put it into a large pot, pour in clear water that can submerge the chicken, and add appropriate amount of ginger and yellow wine at the same time. Bring it to a boil with strong fire, skim off the floating foam, then move it to a low fire and stew 10 ~ 20 minutes, add appropriate amount of salt. When the chicken is just cooked, immediately put the pot down, cover it and let it stand. 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. After the chicken is cooked, the cells of the chicken are cracked by heat, the internal juice is lost, the chicken body shrinks, the meat is firm, and it tastes old. After the chicken is cooked and soaked in the soup, the cells can be recharged, the body will be full again and the meat will be tender. Applying sesame oil to chicken can prevent chicken skin from air drying and reduce water evaporation.