1. Mix ginger, onion and salt well and divide into two small plates. Heat the wok over medium heat, add oil to boil slightly, then take out 50g and pour it into two small plates respectively, leaving 10g for later use.

2. Slaughter the chicken and immerse it in a slightly boiling pot. During soaking, the chicken is hoisted out with an iron hook (clip) every 5 minutes, and the water in the cavity is poured out to keep the temperature inside and outside the chicken cavity consistent.

3. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling. Then pour in cold boiled water, dry the chicken skin, and coat the remaining 10g cooked peanut oil on the chicken skin. Cut the whole chicken into small pieces and put it on a plate. It is better to restore it to the shape of a chicken.

Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. Its characteristics are simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious. The famous Panxi Hotel's boiled chicken won the Golden Top Award of the Ministry of Commerce for its quality products. Zhanjiang white-cut chicken is famous in Guangdong, Hong Kong and Macao.