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姜醋白鸡的做法
（一）原料
1、主料：子母鸡一只（重约两斤）
2、调料：盐一钱，酱油二钱，味精二分，香醋二钱，姜三钱，香油三钱。
（二）制法
1、将鸡宰杀去净毛，开膛去内脏洗净，下入开水锅中白煮，水开时，泡沫随起随撇，撇净后把鸡捞出，用清水洗一遍，再下入汤锅煮熟为止，用原汤泡上，凉后捞出，用白净布抹干水份，刷上香油，以免干裂。
2、姜切成末，加入上列调料兑成汁。
3、食用时将鸡去骨（或带少许骨），砍成条状装盘，浇上兑汁即成。
（三）特点
姜味香鲜，清淡爽口
*注：鸭、猪瘦肉、猪腰、肝、肚等亦可按此法制作
The practice of ginger vinegar white chicken
(1) raw material
1, main ingredient: a hen (weighs about two pounds)
2, spices: salt, a money, two money soy sauce, monosodium glutamate, dichotomy of two money balsamic vinegar, ginger 3 money, three money sesame oil.
(2) method
1, will go to the net MAO chicken slaughter, viscera wash and dress the pot boiled down into boiling water, the water is boiling, bubble increases with the increasing from left, after the net took the chicken and toss, wash again and again into the soup pot cooked up, with broth, bubble up, after cold bails out, with a white cloth to wipe dry water, brush on sesame oil, so as to avoid dryness.
2, at the end of the ginger cut into, to join the above seasoning juice.
3, edible when boneless chicken (or with a little bone), cut into strips on the plate, pour the juice.
(3) the characteristics of
Ginger fresh fragrance, light and refreshing
* note: duck, pig lean lean, pig kidney, liver, stomach, etc. Can also be produced according to the method
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