Ingredients:
A chicken,Fresh ginger,Scallions, sufficient amount,Coriander,Seasonings: salt, oil
Steps: 1 Place the chicken in a pot of boiling water to cook until done, then remove and let it cool before cutting into pieces (let it cool first to prevent the meat from falling apart),Chicken,and serve on a plate;
2 Chop the scallions and ginger finely;Place them in small bowls; add a little salt to each bowl (the scallion and ginger are mixed together for seasoning, resulting in one condiment dish; you can also add some coriander to improve taste)
3 Pour oil into a wok and heat it over high heat, then pour the oil over the chopped scallions and ginger.Make two dipping sauces.
4 Serve the cut chicken with the prepared dipping sauce on the table.
Cooking Tip:
1.The preparation of white-cut chickenuses immersion cooking method.The time for immersing the chicken cannot be standardized, as chickens come in different sizes; if not fully cooked, the chicken will not be done; overcooking will make it tough.Generally, 20 minutes or so. Insert a bamboo skewer into the thigh of the chicken and if no blood drips out, it is done.2. After the chicken is cooked, quickly immerse it in cold (or icy) water to ensure the meat is tender and the skin is more elastic.3. The ratio of ginger to scallions should be 1:1; the oil to scallion and ginger ratio is approximately 2:1.
Ginger should be cut as finely as possible into mince;
If you do not like scallions, you can chop them larger so they are easy to remove when eating.The scallions are the main ingredient in this dipping sauce; if there is no scallion aroma, the taste will significantly diminish. Therefore, scallions cannot be omitted.People who do not like scallions can cut them a bit larger, making it easy to remove them when eating.Since the ginger and scallion sauce is the star of the dish, its flavor significantly diminishes without the aroma of scallions, so they cannot be omitted.