The original white-cut chicken has a very good texture and taste, and many people love it.

Today I’m going to share with you the authentic way to make plain-cut chicken. Not only is the meat tender and delicious, but the chicken skin is also very firm. It looks and tastes great. The most important thing is that the method is simple and you can learn it after just one look.

Step 1: Cut open the belly of the three-yellow chicken, take out the internal organs and stuff the chicken feet into the belly.

Cut the green onion into sections and cut the ginger into slices for later use. Also prepare a portion of the green onion and ginger and mince it for later use when mixing with the sauce.

Step 2: Add an appropriate amount of water to the pot (the water should at least cover the chicken), bring the water to a boil and then turn off the heat.

Then hold the chicken neck with one hand and soak it in hot water (just a few seconds, so that all the chicken skin sticks to the hot water), then soak it in cold water for a few seconds, then soak it in hot water, and repeat this several times.

PS: This step can make the chicken skin tighter. When the chicken skin is cooked for a while, not only will the chicken skin be cooked easily, but it will not rot.

Step 3: Boil an appropriate amount of water in a pot. After the water boils, add the three-yellow chicken, and then add the previously chopped green onions and ginger slices into the pot.

PS: Onion and ginger have the effect of removing fishy smell, so be sure to add it when making this white-cut chicken.

Step 4: When the water boils again, just turn off the heat and let the three-yellow chicken simmer in the pot for 30 minutes before taking it out.

PS: When simmering three-yellow chicken, the water temperature must be kept at least around 90 degrees, so pay attention to the heat preservation of the pot.

Step 5: After 30 minutes, take out the three-yellow chicken and soak it in cold water for 10 minutes. This will preheat the chicken skin and tighten it. When eating, the chicken skin will feel very elastic and chewy.

Step 6: Cut the chicken.

1. First cut off the chicken neck and cut it into large pieces and place it in the center of the plate. Cut off the chicken head and let the chicken mouth rise up and place it on the front of the plate.

2. Cut off the chicken wings with a diagonal knife, cut off the chicken feet and legs and put them aside.

3. Throw away the remaining part from the side, cut the chicken breast and chicken chops into large pieces, first place the chicken chops on both sides of the chicken neck, and then place the chicken breasts.

4. Cut the chicken legs into large pieces and place them on top of the chicken breasts. Cut the chicken wings into pieces and place them on both ends of the plate. Then put the two chicken feet at the back of the plate. The white-cut chicken is ready.

Step 7: Make the seasoning.

1. Put an appropriate amount of onion, ginger and about 15g of edible salt into a bowl.

2. Heat a small amount of hot oil in a pot. When the oil is hot, pour it on top of the chopped green onions and ginger and saute until fragrant.

3. Pour the soup from the boiled chicken in the pot onto the hot oil, so that the seasoning for the chicken is already mixed. When eating, dip the chicken into the seasoning to ensure the original juice of the chicken.

Original, refreshing and delicious.