【cantonese Cuisine】boiled Qingyuan Chicken

【cantonese Cuisine】boiled Qingyuan Chicken

1. Qingyuan chicken plucked off the fine hair, digged out the internal organs, and washed.

2. Take out the pressure cooker and wash, put in the internal organs and press the bottom, and then put in the whole chicken.

3. Add an appropriate amount of water and bring to a boil.

4. Turn to medium and low heat and simmer.

5. Turn over every 5 minutes or so.

6. Turn the other side after 5 minutes.

7. Turn to all sides and cook for another 5 minutes. Add some salt to enhance the flavor.

8. Pick up to cool and prepare for cutting.

9. Prepare the glutinous juice: smash the minced garlic and chop, pour in an appropriate amount of light soy sauce, and then pour in the sesame oil.

10. Cut the chicken into pieces and serve on the plate.

Tips:

1. Put the innards, head and feet of the chicken to the bottom of the pot to prevent the skin from sticking to the bottom of the pot during the cooking process.

2. Control the time depending on the size of the chicken. It should not be too cooked or too raw. If the meat is too cooked, the meat will become firewood. If it is too raw, it will not be eaten with blood. It is advisable for chicken thigh bones to be slightly bloodshot, and the meat must be cooked. My chicken is medium in size and cooked for 25 minutes. The skin is smooth and tender.

3. This cooking method belongs to the lazy cooking method, and it is also the most primitive.