White Sliced Chicken

Name: White Sliced Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Chickens; 4 slices ginger; Some garlic; 3 spoons Cooking Wine; A big bowl Ice water; 3 shallot; 2 spoons Fresh shellfish; 1/2 a spoon Fish sauce; 1/2 a spoon sesame oil; 1/2 a spoon Rice vinegar; 1 spoon Fuel consumption; A teaspoon Sugar; 3 spoons Hot chicken soup

by Accidentally wjzlfwms520

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

White sliced chicken, also known as white sliced chicken, is the most common type of Cantonese chicken dishes, belonging to the dipping chicken category. It is characterized by simple production, freshly cooked and not rotten, no ingredients and maintaining the original flavor. White sliced chicken skin is smooth, light and delicious, well-known in Guangdong, Hong Kong and Macau

White Sliced Chicken

1. Clean up half of the chicken

2. The chicken is directly poured into the pot with cold water, the amount of water is over the chicken

3. Prepare the right amount of ginger and green onions, two spoons of cooking wine, ice a large bowl of ice water in advance, and put the ice water in the refrigerator when the chicken is not well

4. Bring to a boil, put in the prepared ginger, spring onion, cooking wine, continue to cook for 15 to 20 minutes, use chopsticks to pierce the thigh meat without bleeding, turn off the heat and simmer for 25 to 30 minutes

5. Put the chicken directly into the prepared ice water after it is out of the pot! Hot boiled and cold-shocked meat is more vigorous! (Ice cubes are even better)

6. Prepare the dipping sauce: 2 spoons of fresh shellfish + half a spoon of rice vinegar + half a spoon of fish sauce + half a spoon of sesame oil + 1 teaspoon of sugar + 1 spoon of oil consumption and appropriate amount of chopped green onion and garlic, then add 3 spoons of hot chicken broth and stir well.