White Chicken

White Chicken

1. One fresh live chicken that day, wash and set aside

2. Boil two pots of boiling water, add green onion knots and sliced ginger respectively.

3. Put the chicken in boiling water and blanch it, remove it and rinse it with cold water (the chicken's abdominal cavity should be blanched) and repeat 3 times.

4. After the water in the second pot is boiled, put in the hot chicken and spray the rice wine. After boiling, reduce the heat to the minimum, cover, keep the water in the pot boiling without boiling, and cook for 15-20 minutes according to the size of the chicken. Guo Xiao remembers that the chicken is turned over. The maturity standard is that chicken thighs and chicken breasts can be inserted into the chopsticks. Turn off the heat and simmer for 5 minutes.

5. Take the chicken out, put it in the ice water prepared in advance, pour into ice cubes, (ice water, ice cubes cannot be raw water) put it in the refrigerator to cool. I forgot to take a photo in this step.

6. Remove and drain the water after the chicken has cooled. Cut into pieces and put on a plate to apply sesame oil.

Tips:

A layer of ice will form between the chicken skin and the chicken after the chicken is hit with ice water. After paying attention to the seasoning recipe, ask for it by private letter.