What is the practice of Shanghai boiled chicken similar to Qingdao or Shandong?

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Ingredients: 1 Sanhuang chicken; Seasoning: soy sauce, ginger, cooking wine, garlic paste, Chili oil, sesame oil, shallots and white sesame seeds.

The practice of white-cut chicken

1. Clean the chicken after slaughter.

2. scald it with a boiling pot, lift it up, scald it continuously, and repeat it three times.

3. Only add cooking wine, then cook on medium heat for about 10 minutes, turn the chicken over and cook again for 10 minutes.

4. Soak the chicken in cold boiled water, remove and drain the water, then cut it with sesame oil, and soak the uncut chicken in the cold chicken soup cooked in front.

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5. Dip in juice: put garlic and ginger into a small bowl or plate, and add soy sauce, red oil (I added it myself), sesame oil, onion and white sesame (I added it myself).

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Cooking tips

Several details of boiled chicken:

1, tender chicken should be selected for cooking boiled chicken, and the best weight is about 1 kg;

2. When roasting chicken, just put cooking wine, add ginger at most, and do not advocate adding other messy seasonings;

3, because the tenderness of boiled chicken is related to the amount of water it contains. After the chicken is cooked, the cells of the chicken are cracked by heat, the internal juice is lost, the chicken body shrinks, the meat is firm, and it tastes old. After the chicken is cooked and soaked in the soup, the cells can be recharged, the body will be full again and the meat will be tender.

4. Applying sesame oil to chicken can prevent chicken skin from drying and reduce water evaporation.

5, the unfinished chicken must be soaked in chicken soup, that is, how much to eat. If it is too troublesome, you can chop the chicken into chicken soup without rubbing sesame oil. Soak for a long time, and the chicken will be tender and juicy.