1. Kill the domestic chicken, clean the internal organs and keep the whole chicken. Put a spoonful of salt in the belly of the chicken and put it in the pot. After the high heat is boiled, turn to medium heat, and turn the chicken over every 3 minutes so that the chicken will cook quickly. After flipping it twice, insert the chopsticks into the chicken thigh for about 15 to 20 minutes. If it does not bleed, you can remove it and let it cool.
2. After the chicken is cooled, sterilize the chopping board and kitchen knife with boiling water, first remove the chicken head, wings, and drumsticks, and then take the chicken belly and cut it in half. White-cut chicken requires a quick knife and accuracy, so as to maintain the integrity and aesthetics of the chicken. It is recommended to chop the chicken into smaller pieces for easier eating
3. The expressiveness of white sliced chicken lies in the seasoning. Be sure to add authentic peanut oil to the very fresh light soy sauce, and then add the flavored plate prepared with onion, ginger and garlic. You can eat the fragrant peanut oil and the pure flavor of white sliced chicken with every bite Fresh and sweet.
4. Cantonese people love soup, and chicken soup is especially delicious. After removing the chicken, add a few red dates and 15 grams of Cordyceps flower to a high heat and boil it on medium heat for 15 minutes. Add the chicken blood and season with salt and turn off the heat. A pot of delicious and sweet chicken soup can also be served. The thick chicken broth taste, beautifies the body, and tastes extremely delicious.
