Cold Chicken

Overview

The one-pound chicken is most suitable for salad dressing. The meat is tender and not too much. The clear chicken soup can be drank directly after meals, or you can add a few green vegetables to make a vegetable soup, or add a few noodles to make a delicious chicken noodle soup.

Tags

• cold dishes
• common dishes
• hunan cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• aged vinegar
• black bean hot sauce
• chicken
• chives
• cooking wine
• fresh ginger
• ginger powder
• light soy sauce
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Remove any stray feathers from the chickens and clean them

   

2. 2 Put it into the stew pot with cold water and ginger cubes

   

3. 3 After the water boils, skim off the foam, pour in the cooking wine, cover and simmer for about 40 minutes

   

4. 4 Take out the chicken and let it cool naturally

   

5. 5 Cut the chicken into pieces. If you like the cold taste, you can cover it with plastic wrap and refrigerate it for a while

   

6. 6 Chop fresh ginger, chives, and garlic into fine pieces, put them into a bowl with salt, sugar, light soy sauce, mature vinegar, and black bean chili sauce, and mix into a sauce

   

7. 7 Pour the sauce evenly over the chicken pieces and serve

   

8. 8 The sauce slowly seeps into the meat, giving it a rich flavor

   

9. 9 The chicken is more delicious after being refrigerated