RecipeIngredients: tenderthree yellow chicken1.05 kg,ginger25 g, water 1200 ml, rice wine 10 g recipe
Seasonings: ginger, garlic,Steamedsoy sauce fish, oyster sauce,fresh scallopsdipping sauce,chilioil, chili flakes,pepper powdermillet oil, ricevinegar
Preparation: 1. Clean the tender three yellow chicken (a vendor can do this), wash it repeatedly,gizzard,liver,heartand remove all large pieces of fat inside for other dishes;2. Cut the chicken in half as shown, and separate the legs, wings, neck from the body, slice ginger into slices;thigh,wing,neck respectively,3. Prepare a large pot, add water and bring to a boil;(I started with the highest heat on my Thousand Zen TS-20FV1 induction cooker, then reduced it after the water boiled.)4. After boiling, put in chicken pieces and ginger slices, pour in rice wine, cover pot, and cook for 14 minutes;(I started with the highest heat on my Thousand Zen TS-20FV1 induction cooker, then reduced it after the water boiled.)5. During cooking, uncover to turn over the chicken once; continue cooking for another 14 minutes, then turn off and close the lid for 15 minutes before opening;6. Remove chicken pieces, let cool or refrigerate for 10 minutes, then cut into smaller pieces;
(Make sure all cutting tools are clean; it's best to have a separate board for cooked foods in your kitchen) 7. Prepare the seasonings as a dipping sauce, and serve with the chicken.Leftoverchicken brothshould not be discarded; strain and save for soup or use as part of the dip.Cooking Tip: 1White-cut ChickenChoose a tender three yellow chicken.2 The chicken should not be too large, best at about 2 pounds. For this weight of three yellow chicken, usually no more than 15 minutes is needed.3 Cut the chicken into larger pieces to cook faster.4 Ensure the chicken cools before cutting; it will disintegrate if cut while hot.5 If you like astringent strips, reduce cooking time further.6 Adjust cooking time based on your stove's power.
Answer source:Cooking NetworkOfficial Website