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Fujian White Cut Chicken
Fujian cuisine emphasizes natural flavors, and this White Cut Chicken is the perfect example. Perfect timing ensures every slice of chicken radiates natural deliciousness.
INGREDIENTS
Main Ingredients
- ·1 whole chicken
Additional Ingredients
- ·4 slices of ginger (to remove fishy smell)
- ·20g scallions (used for stir-frying to bring out the flavor and pouring the soup)
Seasonings
- ·2 teaspoons of salt
DIRECTIONS
Step 1
Boil the chicken: Put the whole chicken into cold water. Add ginger slices to remove the fishy smell. Cover the pot and boil for 1 hour until the chicken is cooked through.
Step 2
Cut the chicken: Take out the cooked chicken and cut it into pieces for later use.
Step 3
Sauté the scallions: Heat oil in a wok. Add the white parts of the scallions and sauté until fragrant.
Step 4
Prepare the soup base: Pour in a bowl of freshly boiled chicken soup. Add 2 teaspoons of salt and bring to a boil.
Step 5
Add the green parts of scallions: Then add the remaining green parts of the scallions.
Step 6
Pour the soup: Pour the boiled soup over the cut chicken repeatedly. Do this three times until the chicken is well flavored.