1. Clean the three yellow chickens, remove the large pieces of chicken fat, and chop off the chicken feet. Rub half of the old ginger into ginger paste and half slice. Finely chop the shallots.
2. Boil a large pot of water on high heat, add chives and ginger slices, and add rice wine. When the water is boiling, hold the chicken neck and immerse the chicken body in boiling water for 10 seconds, then pick it up. It is best to use if conditions permit. The fan blows dry the chicken skin. Wait for the water in the pot to boil again, then put the chicken in and blanch it for 10 seconds. So blanch it three times. For the fourth time, put the chicken in boiling water, cover and turn off the heat, and let it stuff for 30 minutes. Take it out and put it in ice water immediately, cool it down to room temperature and take it out to dry. Spread a little sesame oil on the chicken skin and spread it evenly.
3. Add ginger and a little salt, mix well and put it in Xiaodie
4. Add light soy sauce to another dish, and then add chopped shallots.
5. Pour oil into the wok and cook until it is boiling hot. Pour the ginger and the minced shallots respectively. After the chicken is air-dried, chop it into large pieces and place them neatly. It can be dipped in ginger or scallion oil according to personal taste. The taste is dipped in ginger or scallion oil.
Tips:Three yellow chicken within 750g
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