White Sliced Chicken

White Sliced Chicken

1. The Qingyuan chickens are slaughtered and washed and drained.

2. Spread salt on the whole body and abdominal cavity of the chicken.

3. Hang it to dry or take a larger container like I did, and drain it with chopsticks.

4. Add water to the pot, bring to a boil over high heat, add the whole chicken (stuff the chicken belly with 2 slices of ginger and 2 segments of scallion), cover the medium-low heat and steam for 20-25 minutes.

5. Take out and let cool. Cut into pieces and eat.

6. It can be eaten with soy sauce or scallion ginger oil. (The method of scallion ginger oil: chop the scallion, ginger and garlic, add hot oil, and then add soy sauce)

Tips:

Qingyuan chicken should be lean, about 3 and a half to 4 catties is the best; the steaming time depends on the size of the chicken to adjust, I choose 4 catties of whole chicken after boiling water, cover and turn to medium-low heat 25 Minutes; do not use high fire during the steaming process, if the fire is high, the chicken skin will crack and be unsightly; and the steaming time should not be too long, too long, the taste will not be good.