White Sliced Chicken
1.
The water in the pot is boiled. Put the chicken in, put the lid on, and slowly soak the chicken through a small fire. It’s better to cover the chicken with water, mine is too big
2.
Turn over and soak every 10 minutes or so
3.
Turn it over again after a while, about 30 minutes or so. My chicken is relatively large and it takes a long time. I can judge whether the chicken is cooked or not. You can insert it with chopsticks to see if blood comes out
4.
Pick up the cooked chicken and cut it again when it is cold
5.
Burn the oil in the pan. Add garlic. Stir-fry for a while, add green onions and flip it, then you can put it up
6.
Chive sauce, order chicken
7.
The chicken can be chopped and eaten after it has cooled
Tips:
The chicken used is best in the right size, mine is a bit bigger, and the local chicken is the best.