Sanhuang chicken is a kind of chicken, not a chicken practice.

As for butter chicken, it is the practice of chicken.

It's better to make steamed chicken than boiled chicken.

After the boiled chicken is cooked, use a good knife so that it can be served. As the name implies, cutting the front of the chicken is very important.

And steamed chicken doesn't have to be cut. Direct steaming is the most interesting thing. When steaming, everyone will tear it with their hands.

Appendix the practice of boiling chicken.

Ingredients: a whole chicken, an onion and a ginger.

Practice: 1. Wash the chicken first, then dip the chicken with salt and wipe the whole body, including the inside of the chicken.

2. Cut the onion into large pieces and slice the ginger.

3. For a big plate with thickness, first spread ginger slices, put onion segments, then put the whole chicken, and put a little onion segments on the chicken pieces.

4. Put more water in the pot and steam for 30-35 minutes. Don't lift the lid in the meantime.

PS: Never put water in the dish. The steamed chicken must not be uncovered.

After the chicken is steamed, there will naturally be thick juice.

When eating chicken, pour the thick juice into a bowl. When eating chicken, tear it apart and dip it in. This will not destroy the chicken, but also keep the original flavor of the chicken.