I believe that there are many people who are as big and small as my family. I love the white-cut chicken wildly. Like its meat is smooth and tender, fresh and fragrant. The really delicious white-cut chicken bones are red, and the meat wrapped in the bones is tender. I have been doing bad white-cut chicken for a long time, and I have experimented many times. Finally, the simplest way to make a bone marrow red, tender and tender white chicken. Good things to share with you, take out the secrets of our family, I hope everyone can make delicious white-cut chicken at home.
The chicken is cleaned, the water is cold, the water is not over the chicken, the wine is discharged, the ginger, the onion knot
After the fire is boiled, turn to low heat and continue to cook for 2 minutes. Turn off the fire and do not open the lid. Let the chicken continue to soak for half an hour in the soup and let the chicken in the pot to soak the chicken. After natural cooling, remove it and apply sesame oil evenly on the surface of the chicken.
1. The preferred choice for white-cut chicken should be tender three-yellow chicken. Although the chicken is good, it is not suitable for white-cut chicken, and it is more suitable for stewing. 2. Remember, don't open the lid during the whole process of cooking the chicken. It is very important to soak for half an hour. In fact, the chicken is cooked in the process of this dip. 3. Chickens that can't be eaten at one time, remember to soak in the chicken soup, and then take the cut pieces from the soup when you eat. In this way, the moisture in the chicken will not be lost, and the tender taste will be obtained.