1. One fresh chicken, not blanched.
2. Add half a pot of water to a large pot and bring to a boil on high heat. Put the chicken in, soak for 1 minute, take out the surface of the water, turn the chicken, and put it in the water for 1 minute. Do this 3 times in a row to tighten the chicken skin.
3. Cover the pot, simmer the chicken over low heat for 20 minutes, until the chicken is 90% half cooked. The water does not need to be boiled, it is best if it is half-open.
4. Put the whole chicken into the pre-prepared ice water, so that the chicken can cool down as soon as possible, and ensure that the blood inside the bone does not leak.
5. Let the chicken cool thoroughly, drain the water, and brush with a layer of sesame oil.
6. Mix the minced ginger, chopped green onion, monosodium glutamate, sugar, salt, sesame oil, and soy sauce in a small porcelain bowl. Heat the vegetable oil to 80% heat and pour it into the ginger-scallion mixture to make ginger-scallion oil.
