Ingredients: a chicken leg or a proper amount of chicken breast.

Roast chicken seasoning: 5g cooking wine, a few slices of ginger and 2 onions.

Making juice: 50g cooked peanuts, 3 cloves of garlic, 5g light soy sauce, 2g salt, 2g different, 5g sesame paste, 3g cooked sesame seeds, chili oil 10g, and 3g aged vinegar.

-Manufacturing methods and steps-

Step 1: Clean the bought chicken thighs, and then remove the chicken buttocks and feet. We soaked chicken thighs in clean water for 30 minutes to soak the blood.

Step 2: Then put cold water into the pot, add ginger slices and shallots in turn, pour 5g of cooking wine, and then bring it to a boil. After the fire boils, turn to low heat and cook for about 10 minutes, then we turn off the fire and soak for 30 minutes.

Step 3: Then take out the chicken legs and soak them in ice water for about 8 minutes. After soaking, remove the water from the surface of the cold-dried chicken leg, and then chop it into pieces with a knife with a width of 1cm. Be sure to cut it quickly, or it won't take shape, and then put it on a plate for later use.

Step 4: We start to dip, peel the boiled peanuts, mash them with a knife on the chopping board, and then roll them into peanuts with a rolling pin for later use.

Step 5: We mash garlic and chop it into minced garlic, then put it into a small bowl, add chopped peanuts, then add 5g of soy sauce, 2g of salt, 2g of different sesame paste, 3g of cooked sesame seeds,10g of chili oil and 3g of aged vinegar in turn, and then add about 30g of boiled chicken soup (the soup should be cold) and stir well, so that the dip is ready.

Step 6: We pour the prepared juice on the chicken legs and sprinkle with cooked sesame seeds.