Plain Chicken

Plain chicken is a traditional common dish in the cultures of Southern China，including Guangdong，Fujian and Hong Kong.It’s a way of cooking chicken.The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth without seasoning or with a little ginger.Thus，people can taste the natural freshness of the chicken.

When the water starts to boil，the heat is turned off，allowing the chicken to cook in the residual heat for around 30 minutes.The advantage of it is the chicken’s skin will remain light-coloured；nearly white and the meat will be quite tender，moist and flavourful.The shortcoming is that the dish can be served“rare”in which the meat is cooked thoroughly but a pinkish dark red blood secretes from the bones.It may not accord with the hygienic requirements.

The finest plain chicken are made of the fat and fresh chicks.The chicken is served in pieces，sometimes garnished with green onion，cilantro and ginger.

Additional dips can be soy sauce，or oyster sauce.You can also taste it directly without any seasoning.

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