Relay College Entrance Examination Food [White-cut Chicken]

Overview

The college entrance examination, that highly stressful time, I guess every one of us has experienced it! There are endless tests every day, and the piles of papers and review materials on desks at school and at home are higher than the number of people...! But it’s strange, now that I recall those hard-working days of studying, what I remember most is my mother’s meticulous care and concern! When the college entrance examination is approaching, the most nervous person is my mother. Faced with intense study pressure and growing bodies, nutrition is naturally the top priority for candidates. I remember that during that time, my mother had to prepare snacks before going to bed every day. Before dawn, she was already busy in the kitchen, racking her brains for my three meals a day! Great mother! Here, I pay tribute to the mothers who have candidates at home!

Tags

• cold dishes
• home cooking
• meat dishes
• cantonese cuisine
• maternity
• summer recipes
• dinner
• famous dishes
• coriander
• onions
• shajiang
• tender local chicken
• ginger
• salt

Ingredients

Steps

1. 1 Finished product pictures

   

2. 2 Finished product picture 2

   

3. 3 Two kinds of seasonings are prepared

   

4. 4 Raw material picture

   

5. 5 Boil a large pot of hot water

   

6. 6 Prepare dipping sauce: Chop green onion and ginger into fine pieces (it will taste better if you add ginger or sand tea sauce), add light soy sauce and chicken essence and mix well and set aside

   

7. 7 Wash the chicken, cut off the buttocks, and drain

   

8. 8 The water is boiling

   

9. 9 Immerse the chicken in boiling water for 10 seconds and take it out

   

10. 10 Immerse in ice water, wait until the water in the pot boils, and repeat the previous steps

    

11. 11 Bring the water to a boil, add ginger and green onion (if you have ginger, it would be better to add a few slices)

    

12. 12 Put the chicken into the pot and add 30 grams of salt (6 tsp)

    

13. 13 When the water boils, turn off the heat, cover and simmer for 30 minutes

    

14. 14 What it looks like after simmering

    

15. 15 Take out the chicken, drain the soup slightly, spread a thin layer of salt on it while it is still hot, and then apply a layer of sesame oil

    

16. 16 Cut into pieces and place on a plate (the color of the chicken becomes more and more yellow as it cools down) garnished with coriander and carrots and magnolia flowers

    

17. 17 Heat the oil and pour in the seasonings (it is recommended to add 1 spoon of Shacha sauce to upgrade the deliciousness)

    

18. 18 It’s not my fault at all! Poor me, I can only use the chicken trimmings and pour a little chili oil on it to go with the rice!