Sliced Boiled Chicken(bai qie ji )

Sliced Boiled Chicken

Introduction:

"The skin of white cut chicken is smooth, light and delicious. It is the most common chicken dish in Guangdong cuisine. It is the white cut chicken that people often eat with its original flavor. It is suitable for both big and small feasts, and is favored by eaters. The local people make white cut chicken, one choice chicken, two boiled chicken, three flavor. The selected chickens are all local fine bone farm chickens, which are absolutely useless for feed chickens and big bone chickens; the boiled chicken should be simmered and soaked slowly until it is 80% or 90% cooked; the ingredients are Shajiang and minced garlic. The local white cut chicken is tender and delicious. The chicken I cut today is a baby chicken. The chicken of the chicks accounts for about 60% of the body weight, and there are more abundant protein and phosphoric acid, so the nutritional value of the meat of the chicks is higher. In addition, there is very little elastic connective tissue in the meat of chickens, so it is easy to be absorbed by the digestive organs of the human body, which has the effect of enhancing physical strength and strengthening the body. "

Production steps:

Step 1: prepare a baby chicken.

Step 2: wash the chicken, take out the internal organs and cut off the head, tail and feet.

Step 3: slice ginger and set aside.

Step 4: pour some water into the pot, add ginger slices and chicken.

The fifth step: Boil the fire and skim the foam.

Step 6: cook over low heat for another 15 minutes.

Step 7: use chopsticks to insert it. If you can insert it, it means you are ripe. Take out the cold cut pieces.

Step 8: put garlic, soy sauce, vinegar and sesame oil into a small bowl to make a dip.

Materials required:

Chicken: whole

Ginger slices: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: right amount

Sesame oil: appropriate amount

Note: 1, dip material not stick to one pattern, can be adjusted according to the taste. 2. Chicken and cold water together under the pot, can prevent sudden chicken skin.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Qie Ji