White Chicken
1.
Wash coriander and green onions.
2.
Wash the light chicken, add enough water to the soup pot to submerge the chicken, put the green onion, ginger slices and a little salt into the chicken belly, bring to a boil, put the chicken in, boil again and turn to low heat, add the cooking wine to skim off the float end. After 10-15 minutes, poke the thickest part of the chicken with chopsticks. If there is no blood flowing out, turn off the heat immediately.
3.
After the chicken has cooled, remove the chicken, remove the soup and cut it into a pot with a knife, and put coriander on it.
4.
Dip in the seasoning when eating
Tips:
Southerners often eat white-cut chicken, which is beautiful in shape, with yellow skin and white meat, original flavor, smooth skin and smooth meat, which is very delicious. I also like it very much.