做白切鸡,最好选用当年的草鸡,这样肉质又嫩又鲜。倘若用老鸡,口味虽好,但质感太老,照一般做法,甚至嚼咬不动。但用如下方法烹制,则能使老鸡的口味接近于草鸡:将鸡同冷水一起下锅煮,至肉质酥嫩,将锅离火,仍盖着盖子将鸡焖至汤冷后取 Do white-cut chicken, the best choice when the grass chicken, tender and fresh meat so fresh. If you use the old chicken, the taste is good, but the texture is too old, as usual practice, or even chewing motionless. But the following method of cooking, you can make the taste of the chicken close to the grass chicken: the chicken with cold water under the pot, until the tender crisp meat, the pot from the fire, still covered with a lid chicken stew to the soup after cold