1. Slaughter the chicken, remove the hair, clean it thoroughly, take out the internal organs, put in cold water in the pot, boil, turn to low heat, cook for about 20 minutes, then turn off the heat and simmer until it is cooked. You can use chopsticks to insert the last part of the chicken thigh. If the juice is clear, it means it is ripe, if there is blood, it means it is not ripe.
2. Take the offal and handle it. Don’t throw away a large piece of chicken fat. Stir-fry and make chicken fat rice are all top-notch ingredients.
3. Remove the dirt from the chicken kidneys, and the chicken intestines, and then wash them with salt and starch. You can cook the soup or put them in the soup soaked in white chicken
4. Prepare the dipping sauce. The ratio of ginger: shallots: coriander stalks is 1:1:0.5. This combination is a golden combination, which can improve the freshness very appropriately and highlight the chicken meat more tenderly.
5. Chop all the dipping ingredients into puree, add peanut oil
6. Add a teaspoon of salt to adjust to light taste. Soy sauce is added to the dipping sauce when it's on the table the fastest, and you can eat it
Tips:1. The ratio of ginger: red onion: coriander stalk is 1:1:0.5. This combination is called a golden combination by my mother. It can improve the freshness very appropriately and highlight the fragrance of the chicken!
2. Salt must be present, but it must be less, because a good bottle of soy sauce is also needed for freshness.
3. Soy sauce is added only when it is served to the table as soon as possible. It tastes sour when added too early.
