1. Wash half of the chicken in a pot under cold water, add ginger and cooking wine
2. After the water is boiled, skim the foam, cover the medium and small fire, and keep the water in a boiling state. Turn it over twice in the middle, turn off the fire after ten minutes, and then be stuffy for another three minutes.
3. Quickly fish into the ice water, the principle of heat expansion and cold shrinkage makes the chicken skin more firm and refreshing
4. Heat oil in a pot, add minced garlic, stir fragrant, add some water to a boil, add oyster sauce, chicken powder, white sugar and white vinegar, and add some coriander and chopped green onion.
