It should be ripe. When making white-cut chicken, the chicken doesn't need to be cooked for a long time, which easily leads to the chicken turning into firewood and the taste getting worse. Cooking boiled chicken generally pays attention to "three mentions and three releases". After "three mentions and three releases", turn off the fire after cooking for about 20-25 minutes, and then stew the chicken with waste heat for about 30 minutes.

Boil the chicken for 20 minutes, okay?

"Three lifts and three releases" can make the chicken skin adapt to the temperature of boiling water, heat it evenly, prevent the chicken skin from cracking in water, and keep the original flavor of chicken to the greatest extent.

After the chicken is cooked, it can be soaked in ice water for a while. Chicken skin soaked in ice water will be crisp and chicken will be tight.

The dipping sauce for boiled chicken can be made of sugar, vinegar, soy sauce, chopped green onion and Jiang Mo.