1. Spread salt and cooking wine on the chicken body, then put a small amount of sand ginger and spring onion ginger slices in the soup pot, then pour cold water over the chicken body, and then use chopsticks to rub the chicken on high heat for half an hour. Check if there are any bloodshots in the thick part of the body. If there is no blood, it means that the chicken is cooked.
2. Prepare a large soup bowl, put ice cubes and ice water in it, then put the cooked chicken in the ice water, ice until the chicken is completely cool, remember to turn the chicken halfway, put it in the ice water to make white cuts This is an important step for chicken, which can make the chicken taste smoother and the chicken skin is also very elastic.
3. Next, prepare the dipping sauce. Peel the ginger and grind it into minced ginger and chopped green onions (I use less onion), then put it in a bowl, then add a small amount of salt, stir well, and then add hot oil.
Tips:It is best to cook the white-cut chicken as a whole chicken. If it is cooked in half, it is easy to lose the umami flavor of the chicken.
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