What cuisine does boiled chicken belong to?

Boiled chicken belongs to Cantonese cuisine.

Ingredients: chicken 1050g, ginger 25g, water 1200ML (depending on the size of chicken), yellow rice wine 10g.

Sauce

Jiang Mo, minced garlic, steamed fish sauce, oyster sauce, scallop sauce, Chili oil, Chili noodles, pepper, sesame oil and rice vinegar.

working methods

1. First pluck the prepared chicken, cut it open and wash it (you can ask the shopkeeper to help you make it). Then, wash the chicken repeatedly until it is clean. At the same time, chicken gizzards, liver and heart should also be cleaned, and then large pieces of chicken oil should be removed from the body, so that it can be used when cooking other dishes.

2. Cut the chicken in half as shown in the figure, chop off the chicken legs, chicken wings and chicken neck respectively, and cut the ginger into pieces.

3. Prepare a large pot and fill it with water to boil.

4. After the water is boiled, add the chicken pieces and ginger slices, pour the yellow wine, cover the pot and cook for 14 minutes. (I started to use the induction cooker to fry the maximum firepower, and after the water boiled, it was reduced by one gear. )

5. You can turn the chicken once in the middle of cooking, then continue to cook for about 14 minutes, then turn off the fire, close the lid and let it stand for 15 minutes before opening the lid.

6. Take out the chicken pieces and let them cool or put them in the refrigerator 10 minutes, and finally cut them into chicken pieces (knives and chopping boards should be cleaned, and it is best to reserve a chopping board for cutting cooked food at home).

7. Beat all the seasonings into sauce and dip the chicken pieces in the sauce. Don't pour out the remaining chicken soup, filter it and leave it as the soup base or take some as dipping juice. )