Shanghai White Chicken

Shanghai White Chicken

1. Drain the water after washing the chicken

2. Knotted shallots, sliced ginger

3. Boil the chicken in a pot under cold water first, then pick it up and rinse it off

4. Then put the chicken into the soup pot, pour boiling water into the cooking wine

5. Cover the high heat to boil and turn to medium-low heat. After 40 minutes, open it and poke the thickest part of the chicken thigh with chopsticks. White oily water seeps out, indicating that it is cooked. If it is blood water, continue to cook

6. Pick up the cooked chicken and put it in the prepared ice water to wait for the chicken body to cool down

7. Prepare sesame oil

8. Pick up the cooled chicken, drain the water and brush it with sesame oil

9. Prepare chopped green onion, minced garlic and minced ginger

10. Put the chopped green onion, ginger and garlic into the bowl and add the fresh soy sauce

11. Add a little sesame oil

12. Cut into pieces and serve

Tips:

1. The cooking time depends on the size of the chicken body. The biggest advantage of capon is that it will not grow old for a long time, so there is no need to worry about the taste of the chicken.
2. Seasoning at home can be determined according to your own taste