Blanched Chicken

First, wash the slaughtered chicken and remove the chicken lungs from the ribs, cut off the chicken butt, remove the chicken toenails and fold them into the chicken cavity.

Chop green onions, mince garlic, and mince ginger.

Hold the chicken head with your hands and put it into the boiling water that has been cooked in advance. In order to make the chicken skin smooth, scald the raw chicken in hot water. When immersing the chicken, lift it out of the water three times, that is, once every 15 seconds. Remove the hot water from the chicken cavity and put it back in the pot to keep the temperature inside and outside the cavity consistent and make it evenly cooked.

Then immerse the blanched chicken in cold water to cool it quickly, so that the skin becomes smooth and the meat is smooth, and the yellow fluff is washed away.

Put water in the pot (just enough to submerge the chicken), bring to a boil, add salt and chicken powder, 40g of sand ginger (just wash and smash), coriander stems and appropriate amount of peanut oil, put the washed chicken into the pot (breast side down), wait until the water boils again, turn off the heat, cover the pot, and soak in boiling water for 30 minutes.

Take it out and let it cool, put it on a chopping board and place it on a plate, sprinkle with sesame seeds and coriander, and finally prepare the dipping sauce (chop the ginger, onion, and garlic into a small bowl, chop the ginger into another bowl, boil the hot oil, pour it directly into the two bowls, and add 25g of light soy sauce to each bowl.) and that's it.

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