The first step: cut the belly of Sanhuang chicken, take out the chicken's internal organs, and stuff the chicken's feet into the chicken's belly. Cut the onion and ginger into sections for later use, and prepare some minced onion and ginger for later use when mixing the seasoning juice.
Step 2: add a proper amount of water to the pot (the water must not pass the chicken at least), and turn off the fire after the water is boiled. Then soak the chicken neck in hot water with one hand (just a few seconds, so that all the chicken skin sticks in hot water), then soak it in cold water for a few seconds, then soak it in hot water, and so on for several times.
PS: This step can make the chicken skin firmer. Chicken skin cooked for a period of time is not only easy to cook, but also will not rot.
Step 3: Boil a proper amount of water in the pot. After the water is boiled, put the Sanhuang chicken in the pot, and then put the previously cut onion and ginger slices in the pot.
PS: Onions and ginger have the function of removing fishy smell, so you must put them when making this white-cut chicken.
Step 4: Turn off the fire when the water boils again, and let Sanhuang chicken stew in the pot for 30 minutes.
PS: Keep the water temperature at least 90 degrees when stewing Sanhuang chicken, and pay attention to the heat preservation of the pot.
Step 5: Take the Sanhuang chicken out after 30 minutes and soak it in cold water for 10 minute, so that the chicken skin will be preheated and compacted, and it will give people a chewy feeling.
Step 6: Cut the chicken.
1. First, cut off the chicken neck and put it in the center of the plate. Cut off the head of the chicken and let its beak rush to the front of the plate.
2. Cut the chicken wings with an oblique knife, then cut the chicken feet and legs and put them aside.
3. Leave the rest from the side, cut the chicken breast and chicken chops into large pieces respectively, first put the chicken on both sides of the chicken neck, and then put the chicken breast.
4. Cut the chicken leg into large pieces and put it on the chicken breast. Cut chicken wings and put them at both ends of the plate, and then put two chicken feet behind the plate. The boiled chicken is ready.
Step 7: Make seasoning.
1. Put a proper amount of onion and ginger and about 15g of edible salt into a bowl.
2. Burn a small amount of hot oil in the pot. When the oil is hot, pour it on the minced onion and ginger and stir-fry until fragrant.
3. Pour the soup of the boiled chicken in the pot into the hot oil, so that the seasoning of the boiled chicken has been mixed. Dip the boiled chicken in seasoning when eating, which can not only ensure the original flavor of the boiled chicken, but also be refreshing and delicious.