Wenchang chicken skin crispy thin, soft and thin bones, tender meat, fragrant and not greasy, made into Wenchang white chicken is very delicious.

The specific method is:

1, the chicken is clean, remove the claws.

2, put enough water in the pot, add ginger and scallions and boil over high heat.

3, after the water boils, lift the head of the chicken to put the body of the chicken under the pot to soak for 3 seconds and then lift, in turn, two to three times, and then put the chicken into the water to cook on low heat for 4 minutes.

4, turn the chicken and then continue to cook for 4 minutes on low heat, cease fire, cover and simmer for half an hour.

5, dip the chicken ready for dipping sauce, cut some onion and garlic granules.

6, hot pan put a tablespoon of oil until smoking. Pour the boiling oil into the bowl of green onions and garlic in small batches, and then add the appropriate amount of salt, sugar, soy sauce, oyster sauce and sesame oil and mix well.

7, the soaked chicken out of the water control and quickly soaked into the prepared ice water.

8, the chicken body soaked until cooled out, the surface of a layer of sesame oil, to prevent water loss.

9, and finally chopped pieces on the plate, served with a good dipping sauce.