【楊桃美食網】鮮嫩白斬雞這樣煮Juicy Cold Poached Chicken

【楊桃美食網】鮮嫩白斬雞這樣煮Tender and Juicy Cold Poached Chicken
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材料：全雞500公克、薑5公克、青蔥2支

Ingredients: Whole chicken 500g, ginger 5g, scallions 2 lengths

作法：
1.首先將全雞洗淨備用。
2.取一個鍋加入冷水，再加入全雞再上蓋，再加入蔥段、薑片，水要蓋過整隻雞，大火煮到水開，再以中小火煮約10分鐘，適時撈去浮沫，關火，蓋上鍋蓋悶30分鐘。
4.悶好的雞撈起，淋入米酒與抹上薄薄的鹽。放冷之後，再將全雞切片狀即可。

Preparation Method:
1. Wash the chicken and set aside.
2. Fill a pot with cold water, place the chicken into the pot and cover. Then add the the scallion segments and ginger slices, make sure the water covers the chicken, bring to a boil over high heat, then turn down to low heat and cook for another 10 minutes. Remove bubbles and impurities as they rise to the surface. Turn off the heat, cover the pan and leave it for 30 minutes.
4. Take out the cooked chicken, drench with rice wine and rub all-over with salt. Set aside to cool then cut the chicken up into pieces.

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