1>Boiled chicken

Ingredients: native chicken

Seasoning: green onion, ginger, light soy sauce

Method: boil a pot water, put the whole chicken in, turn off the heat; cover it and simmer for ten minutes until the chicken marrow is bloody. Cut it into pieces and eat with some seasoning.

Features: Maintaining the freshness and original flavor of chicken

13》Boiled chicken

Ingredients:

1 tender oil chicken ( 1.25kg), 5g coriander, 25g soy sauce, 10g sesame oil.

Production process:

1. After slaughtering the fried chicken, blanch it thoroughly with 80% hot water, remove the hair and remove the internal organs, wash it and put it in a pot of boiling water (to submerge the chicken) (degree), soak over low heat for about 1 hour (the water should not boil to prevent the chicken skin from cracking), poke the chicken leg with a bamboo skewer, if there is no blood, pick it up and let it cool naturally.

2. Cut the cooked fried chicken into two pieces from the back, then remove the two legs, then take 1 piece of chicken breast and cut it into 6.6 cm long and 1 cm wide strips. Trim the chicken breast into pieces and set aside for later use; chop the other chicken breast into pieces, put it in a basin with the trimmed minced chicken, and then chop the two chicken legs with a diagonal knife into 6.6 cm long and 1 cm wide pieces. Arrange the strips neatly on both sides of the chicken pieces; then cover the chopped knife surface with a slight bridge shape. Top with cilantro.

3. Divide the soy sauce into two small dishes, add sesame oil, and serve together with the white chopped chicken for dipping.

14》Boiled Chicken

Origin: Shanghai, China.

History: Bai Zhanji began as a private hotel in the Qing Dynasty. Because the chicken is boiled without seasoning and then chopped when eaten, it is called "white chopped chicken". Because the ingredients are Shanghai Pudong three-yellow chicken (yellow feet, yellow skin, yellow mouth), it is also called three-butter chicken. Later, all restaurants and delicatessens in Shanghai sold "white chicken", which not only used fine ingredients, but also cooked "shrimp soy sauce" and served it together with the chicken for dipping. "Tiao Ding Ji" of the Qing Dynasty recorded two methods of making "white sliced ??chicken": "The white slices of fat chicken are naturally the taste of Taigen Yuanjiu (referring to the original flavor), which is especially suitable for going to the countryside and entering hotels. It is most convenient to cook it in time. Also, boil it in river water, drain it, cool it slightly, and use a sharp knife to remove it. The meat will be tender but the skin will not peel off. It can be dipped in shrimp oil, fermented rice wine, and soy sauce. The "Bai Zhan Chicken" run by the family is the most famous. In the 1940s, Little Shaoxing was originally a chicken porridge stall, but it was discontinued for a long time after liberation. In 1978, it was restored as a small Shaoxing chicken porridge restaurant. Because the store insisted on using three-yellow chicken to cook white chicken, it was of good quality and delicious taste. It was very popular among customers and became famous throughout the country. In 1985, Xiao Shaoxing's "White Chicken" was rated as a national high-quality product by the Ministry of Commerce. Although there are hundreds of chickens competing in Shanghai, Little Shaoxing's "Bai Zhan Chicken" always ranks first. Sales quantity, quality and reputation rank first in the country.

Features: Made from three-yellow chicken from the Pudong area of ??Shanghai, cooked in a soup pot. The finished dish is golden in color, crispy on the skin and tender on the meat, and tastes so delicious that you won’t get tired of eating it for a long time.

Technology: Slaughter the three-yellow tender chicken, clean it, scald it in a boiling water pot, lift it up, and continue scalding it several times, then put it into a soup pot and cook for about 20 minutes, turn the chicken over, Cook for another 10 minutes. When the chicken floats to the surface, remove it, soak it in cold boiling water, remove and drain. Apply a layer of sesame oil to the chicken to keep the chicken skin bright. At the same time, mix soy sauce, monosodium glutamate, sugar, and refined salt and bring to a boil. Add minced ginger and chopped green onion to make a seasoning. When eating, cut the chicken onto a plate, dip it in seasonings and serve.