中文介紹
調料：薑末、蒜末、蒸魚豉油、蚝油、鮮貝露、辣椒油、辣椒麵、胡椒粉、米醋、油雞湯或麻油 做法：
1、嫩三黃雞拔毛開膛剖洗乾淨(小販可代做)，雞用清水反覆洗，雞胗、雞肝、雞心也清洗乾淨，去掉體內大塊雞油留燒其它菜用；
2、把雞如圖對剖兩半，雞腿、雞翅、雞頸分別剁下，生薑切成片；
3、水入大鍋燒開，把雞部件和生薑片放入，倒黃酒，蓋上鍋蓋大火煮14分鐘；
4、煮至7分鐘時，可開蓋一次把雞翻面，蓋上蓋再煮7分鐘，然後關火。
5、關火後，閉蓋靜置15分鐘再打開鍋蓋；(不可缺少的步驟)
6、撈出雞塊晾涼或者放到冰櫃里冷藏至涼。(剩下的雞湯不要倒掉，過濾後留作湯底或取一些作蘸料汁)
7、雞塊晾涼後，切成均勻小塊。(刀、案板都要清洗乾淨，家庭里最好備用一塊專切熟食的工具案板)
8、在煮雞過程中，可以把所有調料混在一起做成調料汁。(可取一勺剛煮好的有油花的熱雞湯放入調料汁里，這樣子就不必放麻油，麻油香會沖淡雞湯香)
9、雞塊蘸汁吃。
小貼士：
1、白切雞首選2斤左右的嫩三黃雞。如今市場上雞有飼料雞與土雞之分，我個人偏向選用飼料雞。因為飼料雞雞齡短，它們的肉質普遍偏嫩，切合白切雞要求口感嫩滑這一特點。土雞肉鮮，更適合煲湯清燉。當然，倒底選用哪種雞，完全由你個人決定。但一定記住，雞體不可過大，2斤1兩2兩左右最佳。
2、把雞剁成幾大塊下鍋熟得快。
3、不轉小火慢煨，而是保持中大火力。(如用電磁爐，可調置到煎炒檔，用280°左右火力燒開水，然後調置到200°左右火力煮)
4、一定要等雞塊冷卻後再切小塊，熱時切，雞肉會散。
5、要吃有血絲的那種，煮的時間可再縮短。我用14分鐘煮，15分鐘閉蓋靜置。
英文解說
Spices: ginger, garlic, steamed fish soy sauce, oyster sauce, shellfish exposed, chili oil, chili powder, pepper, vinegar, oil or sesame oil chicken soup Practices:
1, three yellow chicken plucking tender cuts clean cut open (on behalf of vendors can be done), washed repeatedly with water and chicken, chicken gizzards, liver, heart are clean, remove the remaining chicken fat burning large body of other vegetable;
2, shown on the profile the chicken halves, chicken, chicken wings, chicken chop off the neck, respectively, ginger cut into slices;
3, into the pot of boiling water, put the chicken pieces into parts and ginger, pour wine, cover and high heat for 14 minutes;
4, boil 7 minutes, it can lid upside down once the chicken, cover and cook for 7 minutes, then turn off the heat.
5, turn off the heat, the closed lid for 15 minutes and then open the lid; (indispensable step)
6, remove and let cool chicken into the refrigerator or frozen to cool. (Do not discard the remaining chicken broth, filtered and taken aside for soup or dipping sauce)
7, chicken let cool, cut into uniform small pieces. (Knives, chopping board to be cleaned, the best home cooked food reserve a special tool for cutting chopping board)
8, in the course of poached chicken, you can make all the seasoning sauce seasoning mix. (preferable to have a spoonful of oil slick just cooked chicken into the sauce Hot Sauce, like this do not have to put sesame oil, sesame oil, chicken soup will dilute the Hong Hong)
9, chicken dipped in sauce to eat.
Tips:
1, about 2 pounds poached chicken tender preferred Sanhuang. Chicken feed on the market today have divided the chicken and the chicken, I tend to use chicken feed. Age of short penis as feed, they generally partial tender meat, poached chicken meet the requirements of the tender taste characteristics. Chicken and fresh soil is more suitable for soup consommé. Of course, what they going to use chicken, entirely your own decision. But remember, the body can not be too large chicken, 2 pounds 1 two 2 two about the best.
2, chopped into chunks to the pot of chicken cooked quickly.
3, do not turn a small fire slow simmer, but the firepower to keep the Chinese University. (Such as the use of induction cooker, adjustable set to fry stalls, with 280 ° around fire to boil water, and then transferred to a 200 ° left and right set fire to cook)
4, be sure to cool and then cut into small pieces such as chicken nuggets, hot cut, chicken will be scattered.
5, eat a kind of bloodshot, the cooking time can be further reduced. I cook for 14 minutes, 15 minutes, standing close cover.
