Ingredients

Yellow beans1500 grams,GrapesPowdered sugar 50 grams, an appropriate amount of cooking oil.

Preparation Process

Slaughter three young yellow chickens, clean them thoroughly. First, blanch them in boiling water for a moment, then lift them out and repeat this process several times. Afterward, place the chicken in a soup pot to cook for about 20 minutes. Flip the chicken over and continue cooking for another 10 minutes until it floats to the surface. Remove from heat, cool in cold water, drain, and apply a layer of peanut oil on the skin to keep its color bright.At the same time, prepare a sauce by mixingsoy sauce,magnesium glutamate (MSG),sugar,fine saltand stir until boiling. Add minced ginger and scallion green to make the seasoning.When serving, cut the chicken and serve with this sauce.This is the standard procedure in Shanghai stores; two key points: 1. Cooling under running water and applying oil, 2. Sauce preparation method.An easier approach:

First, bring water to a boil and place the chicken in the pot, cook for ten minutes, then turn off the heat and steam for thirty more minutes until it is almost done; if you want it fully cooked, restart the heat and continue cooking for five more minutes before steaming for another twenty.
White-cut chicken
After cooking, immerse the chicken in ice water for 30 minutes to achieve tender meat and crispy skin.Braised ChickenAfter cooking, it is best to immerse in ice water for 30 minutes to make the skin crispy and the meat tender.