Tender, Slick and Delicious White Sliced Chicken

Tender, Slick and Delicious White Sliced Chicken

1. The first step: boil the chicken and buy a small tender rooster (the meat is firm and not firewood), which tastes better. Dispose of it thoroughly (don't remove the chicken buttocks), wash it, put a few peppers, 1-2 slices of ginger, and a little cooking wine in a pot under cold water. Without covering the lid, bring to a boil on high heat, then turn the heat to medium and low heat, close the lid, and cook for another 12 minutes, then turn off the heat. Simmer in the pot for about 8 minutes.
Note: Don't worry if the chicken is not cooked, tender roosters are easy to cook. Finally, you can also insert a chopstick into the thickest part of the chicken. If there is no blood flowing out, the chicken will be firm and tender, and it will be cooked properly.

2. Step 2: Cut the chicken and then immerse it in ice water and let it cool. This is to make the chicken more tender and smooth. Then remove and drain the water, and cut into pieces.
Regarding the chopping of chicken, I basically follow this order: first unload the chicken legs and wings, then cut from the middle of the whole chicken, and then chop them into small pieces. When cutting, if you don't cut it completely after one cut, don't repeatedly lift the knife to cut, you can directly pat the back of the knife to increase the strength, so that the cut is easy.
After the cut is done, put it on the plate and set it up.

3. Step 3: Make the dipping ingredients: all chopped ginger, purple onion, coriander, and celery (the more chopped the better). The ratio of purple onion to ginger is recommended to be larger, and parsley and celery can be less. Of course, if you don’t eat coriander, just leave it alone, but the taste will definitely be different.
This dipping sauce is not only delicious for white sliced chicken, but also for mixed rice.
Take a clean pot, pour in cooking oil, heat it to 40-50% hot, then turn off the heat. Pour the hot oil into the chopped dipping ingredients. Then according to your own taste, mix in the right amount of cold soy sauce, very fresh soy sauce and light salt light soy sauce. Mix well.
Note: You can put salt, but it is best not to put soy sauce. I usually put the above three kinds of seasonings at the same time. The taste of this one is better for myself and my family (don't worry about salty, because each seasoning is only a little bit according to my own taste, the result is a complex taste). You can taste it at any time while cooking, and you will gradually find your favorite flavor. A good bottle of condiment can really improve the taste of this dish a lot. In fact, this seems to be the basic principle of cooking.

4. Okay, you're done!
Serve it, let's eat! This boiled chicken is tender and springy, and the dipping sauce is salty and fragrant. It is very delicious!