Cantonese Braised Qingyuan Chicken
“Boiled chicken is actually white-chopped chicken. In Cantonese, most people say boiled chicken.
The shape of boiled chicken is beautiful. The skin is yellow and the meat is white, plump and tender, and the taste is extremely delicious. You can never get tired of eating it!
Poach the chicken in boiling water until it is cooked, maintaining the freshness and original flavor of the chicken. ”
Ingredients details
Main ingredients
1 Qingyuan chicken
Accessories
Appropriate amount of garlic
Raw Pour an appropriate amount
Appropriate amount of sesame oil
Garlic flavor
Cooking process
Take half an hour
Simple Difficulty
Steps of boiling Qingyuan Chicken
1
Pluck the fine hair of Qingyuan Chicken, scoop out the internal organs and wash it.
2
Take out the pressure cooker, clean it, add the giblets to the bottom, and then add the whole chicken.
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3
Add an appropriate amount of water and bring to a boil over high heat.
4
Turn to medium-low heat and simmer.
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5
Turn over every 5 minutes or so.
6
Flip the other side after 5 minutes.
7
Turn over to all four sides and cook the chicken legs side down for another 5 minutes. Add an appropriate amount of salt to enhance the flavor.
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8
Put it out to cool and prepare to cut into pieces.
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9
Prepare the sauce: flatten and chop the garlic, pour in an appropriate amount of light soy sauce, and then pour in sesame oil.
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10
Chop the chicken into pieces and place it on a plate, ready to eat.
Tips
1. Place the chicken's internal organs, head, and feet at the bottom of the pot to prevent the chicken skin from sticking to the bottom of the pot during cooking.
2. You can control the time according to the size of the chicken. It should not be too cooked or too raw. If it is too cooked, the meat will become woody. If it is too raw, it will not be good to eat with blood. Chicken leg bones should be slightly bloodshot. The meat must be cooked. My chicken is of medium size, cooked for 25 minutes just right, the skin is smooth and the meat is tender.