When making boiled chicken. How to choose chicken? What chicken is the best? Capon. Generally, capons with feeding days of about 100 days are selected. The feeding time will harm the taste of chicken breast, and it is not suitable for too long or too short. Chicken that is raised too long is slightly older and more interesting, and it tastes like firewood; If the feeding time is too short, the meat quality of the chicken is not as delicious as that of the chicken. Capon is the first choice for white-cut chicken. Chickens will gain weight quickly after being cut by human factors, and the meat they grow will be more tender. Compared with other chickens, capons taste better and can be made into white-cut chickens.

Free-range chicken, it is appropriate to raise free-range chicken in farmyard, and the smell of killing and cooking is more mellow and delicious. It is best to use a rural capon. Sanhuang chicken or Qingyuan chicken. Sanhuang chicken has yellow feet, yellow skin and yellow mouth, so the white-cut chicken is yellow. The killed Sanhuang chicken is better than the frozen Sanhuang chicken, because the water inside the meat will freeze and the meat will become hard after refrigeration. After unfreezing, the water in the meat will flow out with the melting of ice, and the meat quality of chicken breast will decrease.

If there are none of the above three kinds of chickens, just go to the farmer's market and buy a freshly slaughtered chicken to cook, but the taste is undoubtedly not so good. Other frozen chickens can't be boiled chicken. Cut garlic into powder, clean shallot and fragrant lai and cut into powder. Put it in a cup, put it in microwave for about 30 seconds, let their fragrance float out, add a little sugar, add appropriate fresh shellfish sauce/American sauce, and drop a few drops of sesame oil and mix well.

Solution to the chicken: The bought chicken has already been killed, and it has been basically solved by plucking the hair, slitting the belly and so on. Just clean the chicken and cut off the chicken feet. Add water, star anise, star anise, shallots, ginger slices, garlic cloves and rice wine into the pot. When the water is boiled, put the chicken in, preferably the water does not cover the whole chicken. Immediately after the chicken is put into the pot, scoop it up and soak it in ice boiling water for a while, which can make the chicken skin firmer, and the water in the chicken breast is not easy to flow out, and the cooked chicken breast will be smoother after a while.

Then put the chicken back in the pot, cover the pot and cook it again for 3 minutes (3 minutes refers to the time when the water boils). Turn off the fire after the water boils and stew for 45min minutes, so that the chicken will become more and more tender and slippery. Because the chicken breast made in that way is not too heated, the water is not easy to flow out, so the meat is soft and smooth.