1. Cut the accessories and set aside, minced ginger, green onion, coriander
2. A chicken has been dried, so don't cut off the chicken neck.
3. Add green onion and ginger to the pot, add a little rice wine
4. Hold the chicken neck, put the whole chicken in the water for about 20-30 seconds, try to scald the whole chicken, and then pick it up
5. Soak in the ice water prepared in advance
6. Then turn the pot again and repeat steps 4 and 5. Three ups and downs
7. After that, you can put the whole chicken in the water. The water I put in this time is a little bit less, and it's better not to have the whole chicken. After the water is boiled, turn to the lowest heat, and cover for about 12 to 13 minutes (depending on the size of the chicken, my chicken is about 1 catty, which is relatively small)
8. In these 12 minutes, turn over every 3 minutes, especially when the chicken thigh is thicker and it will take longer to cook.
9. After 12 minutes, use chopsticks to poke the position of the chicken thigh. There is no blood to indicate that the chicken is already cooked and ready to be served. Soak in ice water immediately after it is out of the pot and let cool (If the ice water has not covered the whole chicken, remember to turn it over)
