Cold Chicken

Name: Cold Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chicks; 1 piece ginger; 30g Cooking Wine; 2 Chives; 2 petals garlic; 30g Soy sauce; 50g Vinegar; 1g salt; 20g Sugar; 1 tablespoon Tempeh Spicy Sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

A pound of chicken is the most suitable for cold salad. The meat is tender and not a lot. The clear soup of boiled chicken can be consumed directly after a meal, or a few greens can be added to make a green vegetable soup, or a few noodles can be added to make a delicious chicken noodle soup.

Cold Chicken

1. Broilers are removed and cleaned

2. Put it into the saucepan with cold water and ginger

3. After the water is boiled, skim the froth, pour in the cooking wine, cover and simmer for about 40 minutes

4. Pull out the chicks and let them cool naturally

5. Split the chicken into pieces, and if you like the cold taste, you can put in plastic wrap and keep it in the refrigerator for a period of time

6. Chop fresh ginger, chives, and garlic into minced pieces, add salt, sugar, light soy sauce, aged vinegar, and tempeh hot sauce into a bowl, and mix into a sauce

7. Pour the sauce evenly on the chicken nuggets, ready to eat

8. The juice slowly penetrates into the meat, it is delicious

9. The chilled chicken is more refreshing

Tips:
The young chicken is tender and tender, so you don't need to cook it for too long; the sauce can be adjusted according to your personal taste; add some vegetables or melons and mix together, the taste and nutrition are more comprehensive.