Easy-to-follow white cut chicken (white chopped chicken), dipping sauce is very critical (with dipping sauce recipe)

Ingredients
Half a chicken
1 piece of sand ginger
1 section of white scallion
2 tablespoons of soy sauce
½ tablespoon of oyster sauce
¼ teaspoon of sugar
20 pieces of chicken bouillon
A pinch of salt
2 slices of ginger
1 star anise

Easy White Cut Chicken (White Chop Chicken) – Dipping Sauce is Key (with dipping sauce recipe)

Step 1

Chicken clean, pot of water to boil, put ginger, star anise, green onion knots, into the chicken skin side, and then lift up, and then into the water, so repeated 5-6 times, the whole side of the chicken put in, the water boiled again and adjusted to the minimum fire, cover the lid of the pot to cook for 25 minutes, do not cover the lid of the pot to cook for 30 minutes (look at the chicken's degree of tenderness, the old a little longer time to extend the time accordingly), during the flipping 2-3 times, the time is up, with chopsticks in the chicken leg insertionWhen the time is up, use chopsticks to insert the chicken legs, if there is no blood, it means it is cooked. Turn off the heat and let it soak for 3-5 minutes, then put the chicken into the prepared ice water for 1 minute to cool.

Step 2

Mince the ginger, if you don't like ginger, you can use ginger instead

Step 3

Finely chopped white onion

Step 4

Put the ginger and green onion into a small bowl, add a little sugar, heat the oil and pour it directly into the ingredients, add salt, soy sauce, cooking oil, chicken essence, mix well

Step 5

Chop up the pieces and serve on a platter, dip them in the dipping sauce, beautiful!

Step 6

This is the other one, even older, this one needs to be cooked for about 35-40 minutes after the water boils, the skin is more crispy and the meat is more flavorful, if you like to eat a little bit chewy, choose a chicken that is more than 250 days old.

Step 7

Recently ate 7 pounds of large 🐔 easy on the hands of the white cut chicken (white chopped chicken), dipping material is very critical (with dipping material recipe) of the tips 1. cook the chicken be sure to use a small fire to cook, otherwise the skin boiled rotten inside is not yet cooked, or the Guangdong practice: put the chicken down to the water to boil and immediately turn off the fire to cover the pot, smothered for 1 hour until the chicken is cooked through.2. To determine whether the chicken is cooked through, use chopsticks in the chicken thighs is the thickest part of the meat inserted, if there is still blood coming out that is not cooked through.3. Cooked chicken should be cooled and then cut chicken pieces are not easy to break, cooked and immediately put into the ice water can increase the chicken, especially the skin of the chicken tight elasticity of the texture, but also can be naturally cooled.4. If the dipping sauce is too salty, you can add 1-2 spoons of chicken broth from the boiled chicken.