白切雞 Poached Chicken (Cantonese White Cut Chicken)

🟢材料：
雞 1 隻
薑、蔥適量
鹽 2 茶匙
紹興酒 適量

🟢做法：
1️⃣ 雞洗淨並吸乾水份，然後用 2 茶匙鹽、薑汁和紹興酒在雞的內外部抹勻。將薑和蔥放入雞肚中，醃製 2 小時。
2️⃣ 煮滾足夠的水，然後下雞等幾秒再提起，三上三落，等水再次煮滾後，關火，注意水要完全把雞浸沒，然後加蓋浸泡 25 至 30 分鐘，視乎雞隻大小而定。
3️⃣ 將雞取出略為放涼，切件上碟醮薑蔥蓉享用。

🟢 Ingredients:
Chicken - 1 whole
Ginger - as needed
Spring onions(scallions) - as needed
Salt - 2 teaspoons
Shaoxing wine - as needed

🟢Cooking Directions:
1️⃣ Wash the chicken and pat it dry. Rub 2 teaspoons of salt, ginger juice, and Shaoxing wine inside and outside the chicken. Stuff the chicken with ginger and spring onions, and marinate for 2 hours.
2️⃣ Bring enough water to a boil, and then add the chicken. After a few seconds, remove the chicken from the water and repeat the process of dipping the chicken in and out of the water three times. After the water comes to a boil again, turn off the heat, cover the pot, and let the chicken soak in the water for 25 to 30 minutes, depending on the size of the chicken. Make sure the chicken is completely submerged in the water.
3️⃣ Remove the chicken and let it cool slightly, then cut it into pieces and serve with ginger and scallion sauce.

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