Guangdong chicken dish is the most common one, which belongs to pickled chicken. It is characterized by simple production, just ripe but not rotten, no ingredients and original flavor.


1 chick
Appropriate amount of green onion
1 piece of ginger


Step 1
One fresh chicken, not boiled.

Step 2
Add more than half of the water into the soup pot and bring to a boil over high heat. Put the chicken in, soak for 1 minute, take out the water, turn the chicken, and then put it in the water for 1 minute. Do this three times in a row to tighten the skin.

Step 3
Cover the pan and simmer the chicken over low heat for 20 minutes until the chicken is 90% cooked. Water doesn't need to be boiled. It's best if it's half boiled.

Step 4
Put the whole chicken into the ice water prepared in advance, so that the chicken can cool as soon as possible, to ensure that the blood in the bone does not seep out.

Step 5
Let the chicken cool thoroughly, drain the water and brush with a layer of sesame oil.

Step 6
Mix ginger, onion, monosodium glutamate, sugar, salt, sesame oil and soy sauce in a small porcelain bowl. Heat the vegetable oil to 80% heat and pour it into the mixture of ginger and onion to make ginger and onion oil.