Anhydrous sliced chicken in one kitchen as cast iron plate

White cut chicken is also known as "white cut chicken". Yuan Mei of the Qing Dynasty called it "white sliced chicken" in his "Suiyuan food list". It is "the greatest chicken skill, and all vegetables depend on it, so it is the first of the feather nationality. Instead, it is attached to other birds as the feather nationality list". In today's family cooking, there are more than 200 types of chicken dishes, and the most common dish that people often eat is the white cut chicken. The chicken is solid, the chicken skin is crisp, and the chicken bones are not bloody. It is not an ordinary cooking product at all, and is favored by diners. In particular, the thin layer of fat between the chicken skin and the chicken not only keeps the flavor of chicken oil, but also makes the chicken fat annoying. As a chicken, it is moderately fat and thin, with just the right scale. Just like a wise way of life, no wonder it can "eat fresh all over the sky". In the first month of the new year, Yichu invited his friends to try the taste of white cut chicken in the enamel pot.

Main Ingredients

• White sugar 1 tsp
• Cooking wine 3 tabletsp
• ginger 1 piece
• Three yellow chicken 1

Auxiliary Ingredients

• salt 2 tsp
• Light soy sauce 1 tabletsp
• Shallot 500 g

Tips for Yichu:1. there is no need to add water during the whole cooking process.2. it is best to choose the chicken with a growth period of 3-4 months. The weight should not exceed two and a half kilograms. At the same time, the partners can also adjust the cooking time according to the size of the chicken.