How to make boiled chicken with sauce

Chinese cuisine is divided into eight major cuisines, and Cantonese cuisine is a very famous one among them. Guangdong, as the center of Cantonese cuisine, is a place with many delicious foods. Whether it is snacks such as Guangdong rice noodle rolls and honey barbecued pork, or big dishes such as roast goose and poached chicken, they are all popular dishes among many people. The most unique thing about poached chicken is not the chicken, but the sauce used for mixing, which is the essence of poached chicken. For people who love to eat poached chicken, it is necessary to know how to make the dipping sauce for poached chicken.

White chicken dipping sauce 1

For a dish of minced ginger and scallion, the ratio of ginger to scallion is about 37% or 46%, add salt, and drizzle with boiling peanut oil;

White chicken dipping sauce 2

Sand ginger and garlic dish, half of each sand ginger and garlic, a small amount of chopped green onion, drizzle with boiling peanut oil, and then add soy sauce;

White Chicken Dipping Sauce 3

For the shallot dish, flatten the shallots, pour boiling peanut oil over them, and then add light soy sauce.

White chicken dipping sauce 4

Wash and mince the onion and ginger, chop the garlic, put them in a small bowl, add sugar, salt, MSG, vinegar, sesame oil, and mix them with the chicken soup.

White chicken dipping sauce 5

4 tablespoons soy sauce + 1 tablespoon minced ginger

+ a spoonful of chicken soup + a little sugar, salt, MSG, sesame oil, chopped green onion or five-spice powder. Wash the coriander, soak it in salt water to sterilize it, drain it, and serve it with chicken and dipping sauce. It tastes refreshing.

How to cook white chicken:

1. Prepare all the ingredients for poached chicken, freeze ice cubes in the refrigerator, wash the chicken and drain the water for later use.

2. Pour enough cold water into the pot to cover the chicken, bring to a boil over high heat, then add the chicken, ginger slices, scallion knots, an appropriate amount of rice wine, and a pinch of salt. Then cook over medium-high heat for about 8 to 10 minutes (turn the chicken over with chopsticks during this time). Generally, cook for seven or eight minutes. I like the chopped chicken to have blood on the bones but the chicken meat is very tender.

3. Turn off the heat when the time is up and do not open the lid. Let the chicken continue to simmer in the pot for about 20 to 30 minutes.

4. After 20 minutes, take out the chicken, rinse it with cold water, and then put it in a container with ice water (or cold water with ice cubes) and soak it for about 5 minutes. The chicken processed in this way will be firm, and the skin will be crispy and delicious.

5. Add the sauce prepared previously

6. Isn’t it tempting? The chicken is boiled for a few minutes and then stewed. The chicken is tender and the skin is crispy and chewy, which is very tempting and delicious.

Additional information:

1. Choose three-yellow chicken, which has tender meat.

2. When the braised chicken is cooked over medium-high heat, do not open the lid and continue to simmer for 20 to 30 minutes. Remember.

3. The chicken soup from boiled chicken can be used as cooking stock, or you can add black fungus, shiitake mushrooms and other soup ingredients to make a bowl of delicious chicken soup.