1. Wash the tender chicken.
2. Use a brush to spread the salt evenly on the chicken.
3. Use a brush to spread the salt evenly in the belly of the chicken.
4. Wrap the chicken in plastic wrap and put it in the refrigerator to marinate for 10 hours.
5. Take out the marinated chicken, wash the excess salt with water, and drain the water.
6. Add water to the pot and bring it to a boil. Put the chicken in the pot.
7. The height of the water does not exceed the height of the chicken body.
8. Skim the foam after opening.
9. Add cooking wine, green onion and ginger, cover and simmer for about 20 minutes.
10. Remove the chicken after it's cooked, and drain the water.
11. Take a small bowl and put ginger powder.
12. Pour in sesame oil and stir well.
13. Use a small clean brush to evenly spread the adjusted ginger powder and sesame oil on the chicken body to keep the skin moist.
14. Let the chicken cool naturally, chop the chicken into long pieces and serve on a plate.
15. Serve the dipping sauce with the salted chicken.
Tips:Dip: Mix ginger powder, green onion, and sesame oil together, and stir well.
When pickling, use coarse sea salt for better results.
