How to make Guangdong clear water chicken

Ingredients:

1 young hen, appropriate amounts of onion sections, ginger slices, cooking wine, salt and sesame oil.

Preparation method:

(1) Wash the chicken, remove the internal organs, head and feet, and then score the thicker parts of the chicken (such as thighs and breasts). knife.

(2) Boil the water in the pot,

Put the chicken in, add the ingredients, green onions and ginger slices, cover and cook for 15-20 minutes, take it out and put it aside until ready Soak in cold salt water (appropriate amount of salt) for 1 hour, then cut into pieces and put on a plate, add a small amount of sesame oil and serve.

There are tips for making white chopped chicken.

You will get good results if you follow the following method:

Use a tender chicken weighing about 1 kilogram and slaughter it. Clean up. Put it into a large pot, pour enough water to cover the chicken body, and add an appropriate amount of ginger and rice wine. Bring to a boil over high heat, skim off the foam, then move to low heat and simmer for 10 to 20 minutes. , add appropriate amount of salt. When the chicken is just cooked, immediately remove the pot, cover the pot and let it sit aside. After the soup in the pot has cooled, take the chicken out, remove the soup, and apply sesame oil all over the chicken. That’s it. The white-chopped chicken cooked in this way has white color and tender meat. Because the tenderness of white-chopped chicken is related to the amount of water it contains. When chicken is cooked, the chicken cells are ruptured by heat, the internal juice is lost, the chicken body shrinks, the meat is tight, and it tastes old. After the chicken is cooked, soak it in the soup to refill the cells with water, re-swell the body, and make the meat tender. Apply sesame oil on the chicken

to prevent the chicken skin from drying out and reduce the evaporation of water