1 tender hen, appropriate amount of scallion, ginger slices, cooking wine, salt and sesame oil.

Method of preparation:

(1) Wash the chicken, remove the internal organs, head and feet, and then make several cuts on the thick parts of the chicken (such as thighs and breasts).

(2) Boil the water in the pot.

Add the chicken, add the ingredients, onion and ginger slices, cover and cook for 15-2 minutes, then take it out and put it in the prepared cold salt water (with proper amount of salt), soak it for 1 hour, then take it out and cut it into pieces, put it on a plate, and drop a small amount of sesame oil.

There are tricks in cooking boiled chicken.

The following methods will get good results:

Use a tender chicken weighing about 1kg, and clean it up after slaughter. Put it into a large pot, pour in clear water that can submerge the chicken, and at the same time, add appropriate amount of ginger and yellow wine, boil it with high fire, skim off the floating foam, then move it to low fire for stewing for 1-2 minutes, add appropriate amount of salt, immediately put the pot down when the chicken is cooked, cover the pot and let it stand aside. When the soup in the pot is cool, take out the chicken, control the soup, and apply sesame oil on the whole chicken. The boiled chicken cooked in this way is white and tender. Because the tenderness of boiled chicken is related to its moisture content. When the chicken is cooked, the cells of the chicken are broken by heat, the internal juice is lost, the chicken body is shrunk, the meat is tight, and it feels old when eaten. 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. Applying sesame oil to chicken

can prevent chicken skin from air drying and reduce water evaporation.