White cut Wenchang Chicken(bai zhan wen chang ji )

White cut Wenchang Chicken

Introduction:

"Sliced chicken is one of our favorite traditional dishes in Hainan. It must be on the table every Spring Festival or any festive event. We've been eating this since childhood, and we're never tired of it! "

Production steps:

Step 1: clean up Wenchang Chicken.

Step 2: put proper amount of water into the pot, put the chicken into the pot and bring to a boil.

Step 3: turn the water to medium heat and continue to cook. Turn the chicken in the middle so that it can be cooked even if it is not soaked in water.

Step 4: it takes about 25-30 minutes to cook, but it depends on the size of the chicken. I prefer well cooked chicken, so cook it longer. Some people like 8-9 mature chicken, and cook it shorter.

Step 5: take out the chicken after it is cooked, pour out the chicken soup in the pot, and leave about a small bowl of chicken soup.

Step 6: bring the remaining chicken soup to a boil and turn to low heat. Add salt, chicken essence and pepper. Salt can be added a little more, because when cooking chicken without salt, chicken has no taste, salty taste will be good.

Step 7: put the chicken into the pot, scoop the salty soup and continuously pour it on the chicken, including the stomach. Until the soup is almost dry

Step 8: take out the chicken, chop it and put it on a plate. You can eat it immediately.

Materials required:

Wenchang Chicken: 1500g

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: if you want to know whether the chicken is cooked, you can use chopsticks on the thigh to see if there is blood flow out, if there is blood flow out, it is not cooked, otherwise it is cooked. I made this white cut chicken according to my own preference, because I put a lot of salt and can eat it without seasoning. If you don't think it's tasty enough, you can squeeze the juice with small oranges, mix some soy sauce, put some yellow lantern chili sauce and dip it.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Bai Zhan Wen Chang Ji