How to make boiled chicken 1 and choose chicken. It is best to choose Sanhuang chicken or Qingyuan chicken. And choose fresh, generally about two pounds is the best, easy to cook, beautiful color, tender meat.
2. Cook chicken. Wipe the slaughtered and cleaned chicken evenly with a little salt. Stuff the chicken with two pieces of ginger and an onion knot and marinate for five minutes.
. Boil the water into the chicken, and the water is more than the chicken. Just put it in, the water temperature will drop, so you should boil it again and cover the pot. Turn off the fire and soak for 30 minutes. Don't open the lid during this period to avoid the heat running away.
The time to soak the chicken depends on the size of the chicken. If the chicken is big, it should be extended appropriately, which can be 40 minutes. Don't worry about being unfamiliar, white-cut chicken is exquisite, the meat is just cooked, and there are bloodshot bones, so the taste is fresh and tender!
Put the soaked chicken in cold water for five minutes to cool, and the principle of thermal expansion and cold contraction makes the chicken skin tighter and more elastic! Change the knife and cut into pieces, so that the skin will not fall off, which will look good and increase appetite!
3, dipping sauce. Eating chicken with soy sauce is even more delicious. The sauce is generally: ginger with proper salt, pouring a spoonful of hot oil to stimulate the flavor, and chicken pieces dipped in ginger juice to enrich the taste. You can also use minced garlic and coriander, add soy sauce and pepper, and pour hot oil to make a sauce.
Boiled chicken is the most classic main course in Guangdong and Guangxi vernacular areas. On holidays, we should entertain our relatives and friends. Whether there are chickens or not is a feast. The best ingredients are domestic chickens or pheasants, and the best growing season is from June to 10. The method is to slaughter the chicken alive. After removing the internal organs, put some salt on the chicken's stomach, boil it, put it in water, and cook it for more than ten minutes with very small fire. Take it out after the toothpick is inserted into the chicken's thigh and there is no red blood flowing out.