白斩鸡又叫白切鸡，是一道中华民族特色菜肴，起源于广东，在南方菜系中 普遍存在，以粤菜的白斩鸡最知名。形状美观，皮黄肉白，肥嫩鲜
用料：
鸡（2斤）
姜片20g
蒜1瓣
香菜5g
葱花5g
料酒10g
辣椒酱5-10g
做法
1 将腌制好的鸡肚内放入姜片10g,然后放入主锅架在刀组上（观察刀组转动时，鸡是否转动），加入1/4量杯水，以120度/15分钟/逆转小勺烹饪。
2 时间到后，让鸡在主锅内焖10分钟，再拿出来切块，同时收获鸡油一碗。
3 调料如下：将姜10g，蒜放入主锅内，以5秒/速度6切碎，然后与香菜，辣椒酱，葱花，鸡油，5g装入碗中混合作为蘸料。
Ingredients:
Chicken (2 kg)
20g sliced ginger
1 clove of garlic
Coriander 5g
5g chopped green onion
Cooking wine 10g
Chili sauce 5-10g
Direction:
1 Put 10g of ginger slices in the marinated chicken belly, then put it in the mixing bowl and place it on the knife set (observe whether the chicken rotates when the knife set rotates), add 1/4 cup of water to 120 degrees/15 minutes / Reverse the spoon cooking.
2 When the time is up, let the chicken simmer in the mixing bowl for 10 minutes, then take it out and cut into pieces, and at the same time harvest a bowl of chicken fat.
3 The seasoning is as follows: Put 10g ginger and garlic into the mixing bowl, chop it at 5 seconds/speed 6, then mix with coriander, chili sauce, green onion, chicken fat, 5g into a bowl and mix as a dipping sauce.